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!
9inchgraham cracker or traditional pie crusthomemade or store bought
Pie Filling (2½ cups)
1cupwaterroom temperature
1cupMeyenberg goat milk powder
¾cupgranulated sugar
½teaspoonkosher salt
1tablespooncornstarch
1tablespoonall-purpose flour
½teaspoonvanilla extract
¼teaspoonground cinnamon
¼teaspoonground nutmeg
1tablespoonfreshly squeezed lemon juice
1teaspoonlemon zestfrom about 1 small lemon
4tablespoonsunsalted goat buttermelted & cooled to room temperature
2large eggsbeaten & 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.
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 Crust1 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
Preheat the oven to 350°.
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.
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