Delicious Pie Bar Milk And Cookies Pie Recipe By Tasty

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DELICIOUS PIE BAR: NOAH'S ARK RECIPE BY TASTY



Delicious Pie Bar: Noah's Ark Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, blueberry, strawberry, raspberry, granulated sugar, cornstarch, water, cinnamon, salt, chocolate candy pieces, vanilla ice cream

Provided by Codii Lopez

Yield 12 bars

Number Of Ingredients 12

48 chocolate sandwich cookies, crushed
12 tablespoons unsalted butter, melted
3 cups blueberry
1 ½ cups strawberry, stemmed, hulled, and quartered
1 ½ cups raspberry
¾ cup granulated sugar
3 tablespoons cornstarch
4 tablespoons water
½ teaspoon cinnamon
½ teaspoon salt
½ cup chocolate candy pieces
vanilla ice cream, for serving

Steps:

  • Line a baking sheet with parchment paper.
  • In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
  • Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
  • In a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir until the sugar dissolves, about 5 minutes.
  • In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
  • Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
  • Let the berry mixture cool completely, about 1 hour, before pouring over the crust. Top with the candy pieces.
  • Slice into 12 bars and serve with a scoop of ice cream.
  • Enjoy!

Nutrition Facts : Calories 232 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, Sugar 19 grams

MILK BAR PIE



Milk Bar Pie image

Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Get this iconic recipe from Milk Bar chef Christina Tosi.

Provided by Christina Tosi

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Picnic     Kid-Friendly     Oat     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 21

Oat cookie crust:
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
Filling:
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Steps:

  • For oat cookie crust:
  • Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
  • Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
  • For filling:
  • Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
  • Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

DELICIOUS PIE BAR: MILK AND COOKIES PIE RECIPE BY TASTY



Delicious Pie Bar: Milk And Cookies Pie Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, instant vanilla pudding mix, heavy cream, fresh berries, whipped cream

Provided by Codii Lopez

Categories     Desserts

Yield 12 bars

Number Of Ingredients 6

48 chocolate sandwich cookies, crushed
12 tablespoons unsalted butter, melted
5 oz instant vanilla pudding mix
2 ½ cups heavy cream
1 cup fresh berries
whipped cream, for serving

Steps:

  • Line a baking sheet with parchment paper.
  • In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
  • Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the pudding mix and heavy cream and whip until light and fluffy, about 5 minutes.
  • Spread the pudding over the crust and top with the berries.
  • Slice into 12 bars and serve with a dollop of whipped cream.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 21 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, Sugar 15 grams

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