A quiet elegance runs through this milk cream pie, and it feels special from the very first slice. Beneath its golden lattice top lies a shortcrust base, a milk-based cream, and a gentle layer of jam. It fits effortlessly into family lunches, afternoon coffee breaks, or relaxed weekend baking sessions.
What Is Milk Cream Pie?
Milk cream pie is built around three layers of shortcrust pastry, thick milk cream, and fruit jam. It has strong roots in Italian home baking, where it’s often known as a cream-and-jam tart served at room temperature. The cream is then cooked on the stovetop until smooth and firm, then baked gently inside the pastry shell.
Pro Tips for a Super Delicious Milk Cream Pie
- Use very cold butter for the dough to keep the crust tender and crumbly rather than dense.
- Let the milk cream cool completely before assembling the pie to prevent soggy pastry.
- Choose a jam with a slightly tart profile, such as apricot, raspberry, or sour cherry, to balance the sweetness of the cream.
- Allow the pie to cool fully after baking so the layers set properly and slice neatly.
Frequently Asked Questions
Can I use a different type of jam for this pie?
Yes, this recipe works beautifully with many types of jam, depending on your preference, but berry or citrus jams add a brighter contrast. Just make sure the jam isn’t too runny, as it should stay in place during baking, and a thicker jam helps keep the layers distinct and tidy.
Why does my milk cream turn lumpy while cooking?
Lumps usually form if the heat is too high or the mixture isn’t whisked continuously. Cooking the cream over medium heat while stirring constantly helps it thicken evenly. If small lumps appear, whisking vigorously or passing the cream through a sieve can fix the texture.
Can I make the dough ahead of time?
Absolutely, the dough can be prepared up to 24 hours in advance. Keep it tightly wrapped in plastic wrap and stored in the refrigerator until ready to use. Chilled dough is actually easier to roll and shape. Just let it sit at room temperature for a few minutes before rolling if it feels too firm.
How to Store Milk Cream Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the cream stable and prevents the pastry from absorbing excess moisture. Avoid leaving the pie uncovered, as it can dry out or pick up fridge odors.
Ingredients
How to Make Milk Cream Pie
Mix flour, baking powder, and sugar, then add cold butter and rub it together until crumbs form. Mix in the egg to form a dough, wrap it in plastic wrap, and refrigerate for about 1 hour.
Mix flour, baking powder, and sugar, then add cold butter and rub it together until crumbs form. Mix in the egg to form a dough, wrap it in plastic wrap, and refrigerate for about 1 hour.
Prepare the milk cream by whisking sugar, cornstarch, and milk in a saucepan over medium heat, stirring constantly, until the cream thickens. Remove from heat and let it cool completely.
Prepare the milk cream by whisking sugar, cornstarch, and milk in a saucepan over medium heat, stirring constantly, until the cream thickens. Remove from heat and let it cool completely.
Spread the jam evenly over the pastry base and spoon the cooled milk cream on top.
Roll out two-thirds of the chilled dough into a round disk and line the bottom and sides of a 22cm tart pan. Trim off any excess dough.
Roll out the remaining dough, cut it into strips, and arrange over the cream in a classic lattice pattern.
Spread the jam evenly over the pastry base and spoon the cooled milk cream on top.
Bake the pie in a preheated oven at 190°C (375°F) for about 45 minutes. Remove from the oven and let it cool completely before slicing and serving.
Roll out the remaining dough, cut it into strips, and arrange over the cream in a classic lattice pattern.
Bake the pie in a preheated oven at 190°C (375°F) for about 45 minutes. Remove from the oven and let it cool completely before slicing and serving.
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