Milk pie is a classic confection among the Amish, a scratch-made sweet that utilizes the basics of baking: sugar, eggs, molasses, and, of course, milk. The recipe calls for sour milk. I just used real milk with 1 tablespoon of white vinegar added for each cup of milk. Let the milk “sour” for about 10 minutes and you’re good to go. Stick with the baking time in the instructions, I went a little longer and ended up over-baking mine a touch. Still tastes good, though. The pie will be “jiggly” and doesn’t really adhere well to the “toothpick test”…you’ll need to put your pies on a cooling rack for a good 3 hours before it’s firm enough to serve. But doesn’t the picture look good? Yum! To me this pie comes out quite similar in taste to shoofly pie.
1 cup molasses
1 cup granulated sugar
1/2 cup flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shells
Preheat oven to 400 degrees F. Beat eggs. Add molasses. And you’ll get a nice, golden-colored mixture. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.
Sprinkle top of pie with cinnamon, if desired.