Monday, March 24, 2014

Milk Tart, or Snickerdoodle Pie

 My brother lived in South Africa for two years and came back raving about a South African dessert he ate there called Milk Tart. I kept meaning to make it for his birthday, but this year I finally made it happen. I served him up his birthday slice and waited for a verdict. He took a bite and declared it as good as the versions he ate over there (whew!).

My brother wasn't he only one who approved of the Milk Tart. My family quickly dubbed it Snickerdoodle Pie, due to the flavor's similarity to that glorious cinnamon-flavored cookie. They liked it so much, I have made it twice for family events in the past month. The first time, I forgot to take a picture and it quickly disappeared. The second time, I forgot again until there was only one [slightly flawed] piece left... but you get the idea. Snickerdoodle in pie form: a new family favorite. Enjoy!

Milk Tart, or Snickerdoodle Pie

1/2 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt

4 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
2 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cornstarch
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans. Bake in preheated oven for 10 to 15 minutes, until golden brown.

 In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.


  1. Your one [slightly flawed] piece looks creamy good to me.

  2. Dang that looks good...too bad I gave up sweets for Lent:(

  3. Your pie looks so good, Stacy. Hope all is well with you and yours.


Thanks for sharing your thoughts with me!