Real Recipes From Real Home Cooks ®

milk & sugar pie

(4 ratings)
Blue Ribbon Recipe by
Gloria Monroe
Paris, TN

This recipe is at least 65 years old, according to my mom. She remembers her mom making it when she was a little girl, and she is now 74 years old. Mom said it was an economical pie and very rich so it would serve a large family. It is scrumptious. Hope you all enjoy it! TOL = Tons of Love! A positive saying I created in these trying times, Pass it on if you like it! TOL! Gloria

Blue Ribbon Recipe

When we saw this recipe, we weren't sure this pie would set without eggs. But we were wrong! This milk & sugar pie looks like a custard pie but it has a different texture. It's denser and slightly creamy. Cinnamon on top adds a pop of warm flavor to this sweet pie. If you really like cinnamon, you could even incorporate a pinch or two into the filling. An easy-to-throw together dessert when craving something sweet. It's a delicious egg-free dessert option.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 to 8
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For milk & sugar pie

  • 1/3 c
    all-purpose flour
  • 3/4 c
    white sugar
  • 1/4 c
    dark brown sugar
  • 1 pinch
  • 1 c
    evaporated milk
  • 1/2 c
    whole milk
  • 3 Tbsp
    butter, melted
  • 1
    unbaked pie shell, store-bought or homemade
  • 1 - 2 tsp

How To Make milk & sugar pie

  • Flour, sugars, and salt in a bowl.
    Preheat the oven to 425 degrees F. Combine the flour, both sugars, and salt in a medium-sized bowl. Mix well.
  • Slowly add evaporated milk and whole milk.
    Slowly add the milks to the flour sugar mixture; mix well.
  • Adding melted butter.
    Add the melted butter; stir well.
  • Filling poured into the pie crust and dusted with cinnamon.
    Pour into the pie crust. Sprinkle with cinnamon. If you like cinnamon, use the larger amount.
  • Baking the Milk & Sugar Pie.
    Bake for 10 minutes. Reduce the temperature to 350 degrees F and bake for an additional 30 to 35 minutes. Cool. Store leftovers in the refrigerator. I like this pie warm or cold.