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You are here: Home » Recipes » Mexican Desserts

Chocolate Milk Pie & Milk Pie

Published: Feb 10, 2017 · Updated: Oct 24, 2019 by Mely Martínez

JUMP TO RECIPE

The other day my son and I took a trip down to Waxahachie, TX, a town on the south side of Dallas. It was a gorgeous day, and my son and I visited the wonderful Waxahachie HEB store.

Chocolate Milk Pie & Milk Pie Recipe

This is a sponsored campaign with We All Grow Latinas are opinions are my own.

Chocolate Milk Pie recipe


I was really excited to be able to visit an HEB again after so many years, because back when we first came to live in the US, the HEB store was my first impression of an American supermarket. It was clean, modern, and offered a large array of products. And now, well, the store is huge!

They have an international offering of products, including imported cheeses and a fresh bakery that has warm crusty bolillo rolls and Mexican sweet pastries. They even have freshly made flour tortillas! Could I even ask for more? If you live close to an HEB Store, I hope you do your regular shopping there.

HEB Store #Farfromordinary

One thing I found at this store was the Promised Land Midnight Chocolate Milk. Promised Land is made with Natural Milk from the finest Jersey breed cows that are higher in protein & calcium than ordinary milk (they do not add hormones and their milk is tested for antibiotics).

I already enjoyed using the regular Promised Land Whole Milk in my home, but I had never tried the chocolate flavored version. To my surprise, it’s really creamy and tasty! The first thing that came to my mind was using this chocolate milk to make my husband a chocolate pie. Additionally, I also decided to make one of my favorite pies, this milk pie popular in my hometown.

 Milk Pie Recipe

In my hometown of Tampico, this milk pie is not usually made at home, but rather sold at bakeries or by street vendors, either whole or by the slice. I tried doing some research on the origins of this pie since I haven’t seen this type in other parts of Mexico. My best guess regarding its origin is that when a British gas company came to the area at the beginning of the last century, some customs of the British employees permeated into the local culture, and the British custard pie became our milk pie.

Chocolate Milk Pie Recipe

I’m sharing the two recipes here, but the process is the same for both. I hope you enjoy it and share it with the whole family!

How to make Chocolate Milk Pie & Milk Pie

JUMP TO FULL INSTRUCTIONS

Chocolate Milk Pie Recipe quick and easy

DIRECTIONS FOR CHOCOLATE MILK PIE:

FOR THE PIE CRUST:

Baking blind pie crust, milk pie
  • Preheat oven to 375 degrees. (Please check the ingredients list below)
  • Defrost pie crust for at least 15 minutes, and prick bottom and sides with a fork to avoid shrinking and bubbling of the crust.
  • Carefully cover crust with aluminum foil or parchment paper, and fill with beans or rice in a preheated oven. The beans/rice will serve as a weight and will keep the pie crust from bubbling and rising, this way your pie crust will retain its shape while baking.
  • Place on a baking sheet and bake on the middle rack of your oven for about 12 -15 minutes until lightly golden. Remove the beans/rice and cook the crust on its own for an additional 3-4 minutes.
  • Remove from the oven and set aside while you finish your pie filling.

FOR THE CHOCOLATE MILK PIE FILLING:

Milk Pie Recipe
  • Mix cornstarch with a ½ cup of cold Promise Land Midnight chocolate flavored milk to form a smooth paste.
  • In a heavy saucepan over medium heat, combine the sugar, cinnamon stick, and the remaining milk and bring to a simmer, stirring continuously.
  • Stir cornstarch mixture until smooth again and gradually pour it into the simmering chocolate milk, whisking rapidly. If you don’t mix it well before pouring it into the chocolate milk, it will form lumps. Bring to a boil, stirring constantly.
  • Stir in the vanilla. Cook for 5 more minutes, or until the mixture becomes thick, and it looks smooth like pudding. Just make sure to remove it from the heat before it starts to boil and form bubbles.
  • Remove the cinnamon stick and pour the chocolate milk pudding into the pie crust and smooth it out. Again, if you see some lumps in the mixture, pour it into the pie crust using a strainer with large holes. Let your pie cool down to room temperature, and after that, place in your fridge until it is completely set and firm to cut. This will take about 4 hours, but it is better to wait until the next day to slice it.
Milk Pie , step by step instructions with photos of the process.
  •  Just before serving, dust the pie with the cocoa powder. Enjoy with a cold glass of milk.

Buen Provecho!

Mely Martinez,

Leave a comment and share your experience with this delicious Chocolate Milk Pie recipe.

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This is a sponsored conversation written by me on behalf of Borden Promised Land and WeAllGrow Latina Network. The opinions and text are all mines.

More recipes:

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📖 Recipe

Chocolate Milk Pie & Milk Pie

Mely Martínez
A Chocolate Milk pie recipe to satisfy your late night cravings & as a bonus a Milk Pie Recipe! In my hometown of Tampico, this milk pie is not usually made at home, but rather sold at bakeries or by street vendors, either whole or by the slice.
4.85 from 19 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Desserts
Cuisine Mexican
Servings 8 servings
Calories 235 kcal

Ingredients
  

FOR THE CHOCOLATE PIE:

  • 1 store-bought frozen pie crust*
  • 3-½ cups of Promise Land Midnight Chocolate Flavored Milk
  • ¼ cup of sugar
  • ½ stick of cinnamon
  • 7 tablespoons of cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon cocoa powder for decoration

TO MAKE THE MILK PIE:**

  • 1 store-bought frozen pie crust
  • 3-½ cups of Promise Land whole milk
  • ½ cup of sugar**
  • 1 stick of cinnamon
  • 7 tablespoons of cornstarch
  • 2 teaspoon of vanilla extract
  • 1 teaspoon ground cinnamon for decoration

Instructions
 

FOR THE PIE CRUST:

  • Preheat oven at 375 degrees.
  • Defrost pie crust for at least 15 minutes, and prick bottom and sides with a fork to avoid shrinking and bubbling of the crust.
  • Carefully cover crust with aluminum foil or parchment paper, and fill with beans or rice in a preheated oven (I say “carefully” because the edges tend to be very fragile). The beans/rice will serve as a weight and will keep the pie crust from bubbling and rising, this way your pie crust will retain its shape while baking.
  • Place on a baking sheet and bake on the middle rack of your oven for about 12 -15 minutes until light golden. Remove the beans/rice and cook the crust on its own for an additional 3-4 minutes.
  • Remove from the oven and set aside while you finish your pie filling.

FOR THE PIE FILLING:

  • Mix cornstarch with a ½ cup of cold Promise Land Midnight chocolate flavored milk to form a smooth paste.
  • In a heavy saucepan over medium heat, combine the sugar, cinnamon stick, and the remaining milk and bring to a simmer, stirring continuously (about 4-5 minutes).
  • Stir cornstarch mixture until smooth again and gradually pour it into the simmering chocolate milk, whisking rapidly. If you don’t mix it well before pouring it into the chocolate milk, it will form lumps. If you want, use a strainer to pour it into the saucepan. Bring to a boil, stirring constantly.
  • Stir in the vanilla. Cook for 5 more minutes, or until the mixture becomes thick, and it looks smooth like pudding. Just make sure to remove it from the heat before it starts to boil and form bubbles.
  • Remove the cinnamon stick and pour the chocolate milk pudding into the pie crust and smooth it out. Again, if you see some lumps in the mixture, pour it into the pie crust using a strainer with large holes (better safe than sorry). Let your pie cool down to room temperature, and after that, place in your fridge until it is completely set and firm to cut. This will take about 4 hours, but it is better to wait until the next day to slice it.
  • Sometimes the top surface of the filling (custard) doesn’t seem smooth enough. If this is the case, place the pie in the preheated 375F oven for 2-3 minutes. That will be enough time to smooth it out. Do not leave it in longer, because it will start to make bubbles and splatter all over your oven, and no one likes to clean ovens.
  • Just before serving, dust the pie with the cocoa powder. Enjoy with a cold glass of milk. You can also top it with whipping cream and some berries.

Notes

*I used a store-bought pie crust this time, but if you have a favorite pie crust recipe, by all means, make it and prebake it as directed in the instructions. I also bought the pie crust at the HEB store; they sell an organic brand.
**The MILK PIE is prepared the same way as the chocolate pie, so just follow the same instructions. I don’t use a lot of sugar, so make sure to taste and adjust to your own liking. Maybe an extra ¼ cup of sugar will be needed for those with a sweet tooth.

Nutrition

Serving: 1sliceCalories: 235kcalCarbohydrates: 36gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 8mgSodium: 160mgPotassium: 214mgFiber: 1gSugar: 16gVitamin A: 250IUCalcium: 125mgIron: 0.9mg
Tried this recipe?Let us know how it was!

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  1. Tuck

    September 07, 2023 at 12:04 pm

    Sounds real divine! Could I use a Graham cracker crust?

    Reply
    • Mely Martínez

      September 08, 2023 at 9:29 am

      Hello Tuck,
      I think you could, I have never tried.

      Reply
  2. Sandra

    December 08, 2020 at 4:43 am

    4 stars
    🍁Hello, Mely. I made this pie. The result was delicious. Consistency somewhat soft ~ like pudding. Next time I'll know to add more starch. Thanks for sharing. 🍳😽

    Reply
  3. Sandy

    December 06, 2020 at 2:25 am

    4 stars
    Hello, Mely. I have a cousin who resides in Texas. Jotted down your home recipe into a journal, and going to try this one out in the future using storebrought crust. *Lol* (The) opinions & text are all yours??? They all mines, too. Thankyou, take care & wish me luck. 🍳⌛️😽

    Reply
  4. jessica

    April 13, 2020 at 1:37 pm

    Would fat free chocolate milk work for this recipe? Thanks

    Reply
    • Mely Martínez

      April 13, 2020 at 5:50 pm

      Hello Jessica,
      Yes

      Reply
  5. Celly Rubio

    April 04, 2020 at 8:58 am

    Hi! Can i use lowfat chocolate milk? Would it turn out the same?

    Reply
    • Mely Martínez

      April 04, 2020 at 9:58 am

      Hello Celly,
      I think it won't affect too much the end result.

      Reply
  6. Eva

    March 14, 2019 at 6:46 pm

    Looksso yummy I can't wait to make it ,one question I live in California and I don't think we have those stores ,what other kind of milk can I use thank you

    Reply
    • mmartinez

      March 14, 2019 at 7:20 pm

      Hello Eva,
      Usually, organic whole milk is the best option for this recipe.

      Reply
  7. Paula Gonzalez

    June 07, 2018 at 10:53 am

    5 stars
    I have used this page religiously to learn new Mexican recipes when I know my mom is working to explain step by step recipes. I LOVE when I saw my little town of WAXAHACHIE in your blog...it was like seeing a celebrity sighting! I was so excited! I LOVE our HEB as well. I couldn't think of another place to do our shopping! 🙂 Thank you for your recipes. Every summer (I am a teacher) I try my best to learn new dishes. My husband loves them!

    Reply
  8. Tatjana

    March 02, 2017 at 12:05 am

    5 stars
    My husband works with a man from Guanajuato and the man's wife makes something similar. They call them "quesadillas de stole", they look like mini pies, but the crust is more of a bread like texture. Either way, they're so yummy!

    Reply
    • mmartinez

      March 02, 2017 at 3:21 am

      Hello Tatjana,

      In my hometown, there is also a small version, like mini pies, too.

      Reply
  9. Nammi

    February 15, 2017 at 6:55 am

    5 stars
    Ooooh! this looks yummm Mely!!. Would love a slice of this!

    Reply
  10. NoraC

    February 11, 2017 at 2:54 pm

    I love HEB. That's the first place I want to visit when I go home to San Antonio.

    Reply
  11. Unknown

    February 11, 2017 at 2:48 pm

    5 stars
    Brilliant!

    Reply
  12. Melba Martin

    February 11, 2017 at 2:46 pm

    Thank you.

    Reply
  13. Anonymous

    February 10, 2017 at 11:27 pm

    5 stars
    Thank you so much for these recipes, they sound yummy and I look forward to making them one day.
    Have a Blessed day!
    Diane M.

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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