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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.
Course Desserts
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 235kcal



  • 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


  • 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



  • 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.


  • 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.


*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.


Serving: 1slice | Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 160mg | Potassium: 214mg | Fiber: 1g | Sugar: 16g | Vitamin A: 250IU | Calcium: 125mg | Iron: 0.9mg