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slice of goat milk pie on plate with strawberries

Goat Milk Pie

Goat Milk Pie is the perfect addition to any holiday table or gathering! It's sure to be a crowd-pleaser with its unique flavor, creamy texture, and easy preparation. It features a graham cracker crust and rich creamy filling made from goat milk butter, powdered goat milk, sugar, cinnamon, nutmeg & a splash of lemon juice. The tangy sweetness combined with the buttery smoothness will have you asking for seconds!
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling & Assembly Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 1127kcal
Author: Meiko Temple

Ingredients

Pie Crust

  • 9 inch graham cracker or traditional pie crust homemade or store bought

Pie Filling (2½ cups)

  • 1 cup water room temperature
  • 1 cup Meyenberg goat milk powder
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest from about 1 small lemon
  • 4 tablespoons unsalted goat butter melted & cooled to room temperature
  • 2 large eggs beaten & room temperature

Instructions

  • Preheat oven 350°F.
  • To a blender add water and powdered goat milk and blend on medium for 15-20 seconds or until combined.
  • Add to blender, sugar, salt, cornstarch, flour, vanilla, cinnamon, nutmeg, lemon juice, lemon zest. Turn blender on low and stream in melted butter, followed by eggs until combined (approx 10 sec).
  • Place prepared graham cracker pie crust on a sheet pan. Pour mixture into pie pan and transfer sheet pan with pie pan to the center rack of the oven. Bake for 35 minutes, the center will still be slightly giggly upon removal.
  • Place pie on a baking rack to rest for 45-60 minutes before serving. Serve with your desired fresh fruit.
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Notes

  • The pie center will still be slightly giggly once you remove it from the oven. Be sure to let it rest and solidify before cutting into it.
  • The color of the pie continues to brown after it is taken out of the oven.
  • If you make a homemade graham cracker crust the likelihood that the graham crackers will float to the top is very high. Not sure why but very cool. However, if you use a store-bought graham cracker crust they will most likely stay at the bottom.
 
Homemade Graham Cracker Crust
1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
¼ cup light brown sugar
½ teaspoon kosher salt
⅓ cup unsalted goat butter (1/2 stick), melted
  1. Preheat the oven to 350°.
  2. Mix all the ingredients together with a rubber spatula in a medium bowl until combined. Pour it into your pie plate and using the bottom of a flat measuring cup press the mixture into the bottom of the dish or pan and slightly up the sides. Make sure it is tight and compact. This crust will fit into a 9 – 10 inch pan.
  3. To pre-bake transfer the crust to the oven for 7-8 minutes at 350°F.
 
Volume of 9-inch pie dishes:
9 inch by 1 1/4 inch = 4 cups
9 inch by 1 1/2 inch = 5 cups
9 inch by 2 inch (aka "deep dish") = 8 cups

Nutrition

Serving: 8g | Calories: 1127kcal | Carbohydrates: 145g | Protein: 12g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1080mg | Potassium: 300mg | Fiber: 4g | Sugar: 55g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 5mg

Equipment

Measuring Tools
Bowl Set
Blender
Rubber Spatula
Zester
Citrus Juicer
Pie Dish
Standing Mixer
Pie Pan - 9 inch
Baking Rack Set

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.