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Cinnamon Bun Pie



Two things. First, do you think I would go through an entire Pi day without a pie post…no! Second, I wish I had a better picture of the pie, but when it came out of the oven I basically had to fight a crowd of hangry people off…..ok that’s a lie I had to keep myself away from the pie because I love cinnamon buns and this pie is life. If you could not already tell, I’ve been exercising my milk bar cook book as of late. I mean every recipe looks amazing, why would I not? I highly highly recommend this book if you are looking for out of the box ideas for desserts that seem complex but really are not. So back to the pie that is life, let’s just talk about the multiple layers for one second. It’s a fluffy dough “crust” with liquid cheesecake, brown butter, brown sugar cinnamon layered on top with more liquid cheesecake and a cinnamon streusel top. Please excuse me while I wipe the drool from my keyboard. It’s best served warm, which is why I could not get a good picture and had to eat it almost immediately. I’m working on self control, but this was a moment of weakness. This recipe comes with a bonus, you could basically eat it for breakfast without judgement. And honestly if someone judges, it’s just because they’ve never had this pie. Happy Pi(e) Day!

Cinnamon Bun Pie

Cinnamon Bun Pie


For the cinnamon bun pie

For the liquid cheesecake

For the brown sugar sprinkle

For the cinnamon streusel


Prepare the Mother Dough

  1. See the recipe for Mother Dough in the Bagel Bomb recipe. I cannot, for the life of me, get the recipe to link!

To make the Liquid Cheesecake

  1. Heat the oven to 350 degrees F.
  2. Put the cream cheese in the bowl of a standing mixer, fitted with the paddle attachment, and mix on low speed for 2 minutes. Scrape down the sides of the bowl and add in the sugar. Mix for another 1-2 minutes until the sugar has been completely incorporated. Scrape down the sides of the bowl.
  3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk, in a slow and steady stream. Whisk in the egg until it's one homogeneous slurry.
  4. With the mixer on low speed, stream in the egg mixture. Paddle for 3-4 minutes until the mixture is smooth and loose. Scrape down the sides of the bowl.
  5. Line the bottom and sides of a 6x6 baking dish with parchment paper. Pour the batter into the prepared dish and place in the oven. Bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries but still jiggly and loose in the dead center. If the cheesecake is jiggly all over, bake another 5 minutes and test again. This should not take more than 25 minutes, as you want the mixture to underbake. Remove from the oven immediately and let cool completely.

To make the streusel

  1. In a bowl combine the flour, oats, cinnamon, salt and brown sugar with a spoon, or spatula, until the ingredients are incorporated. Pour in the melted butter and vanilla and toss the mixture until almond-size dark oat clusters form. Set aside to use as topping.

To assemble the pie

  1. Heat the oven to 350 degrees F. Punch down and flatten the proofed dough.
  2. Take a pinch of flour and throw it across the surface as if you were skipping a rock across water, to lightly coat your counter top. Take another pinch to lightly flour your rolling pin. Use the rolling pin to flatten the dough and roll it into and 11 inch round. The dough should be about a 1/2 inch thick.
  3. Gently place the dough into the pie tin. Alternate between using your fingers and the palm of your hands to press the dough firmly into place. Place the pie tin on a baking sheet
  4. Use a spoon to spread half the browned butter in an even layer over the dough.
  5. Using another spoon, spread half of the liquid cheesecake mixture over the browned butter layer. Spread the remaining browned butter over the top of that liquid cheesecake layer.
  6. Scatter the brown sugar sprinkle mixture over the top of the brown butter. Tamp it down slightly to help keep it in place.
  7. Add the remaining liquid cheesecake mixture to the top. Carefully spread to create an even layer. Sprinkle the top with the streusel topping.
  8. Bake for about 40 minutes. The crust will puff and brown and the liquid cheesecake will set. The center of the pie should be slightly jiggly, but set toward the outer boundaries of the pie. Bake for an additional 5 minutes if this does not happen when you first test it. Cool the pie on a wire rack and serve warm. Store in the fridge for 3 days, well covered in plastic wrap.


Recipe from momofuku milk bar.

Brownie Pie

It’s Pi(e) Day, it’s a snow day… it’s like Mother Nature got on board and gave us a celebratory day at home to stuff our faces with pie. Thanks, Mother Nature! Now onto the pie. I was looking through my Milk Bar cookbook and my gosh it’s hard to make a decision on which recipe to try first. They are sound amazing. I cannot recommend this book enough if you are looking for something creative and delicious. So, Brownie Pie. What I loved about this was how absolutely easy it was to put together. The filling, while has all of the resemblance of a brownie was not as dense. It was absolutely pleasant and had wonderful flavor. My son, who is rather picky with what he eats requested more “brownie” yesterday. I highly recommend adding this to your list of pies to make.
 For some local love, I absolutely had to share some local love. Florence Pie Bar is a little gem I found and visited during the winter. This place….. it’s like a little slice of heaven. The inside is fun, everyone who works there is so nice and super helpful. The sell slices, full pies, and a bunch of other treats. If I could have stayed there all day, I would have. I highly recommend to any Western Mass locals (or anyone visiting Western Mass) that you check it out.
Note, this post is not sponsored by Florence Pie Bar and the opinions are my own. I simply love this place and had to share!


For the crust

For the pie


  1. For the crust, toss the graham cracker crumbs, milk powder, sugar and salt, with your hands, in a medium bowl.
  2. Whisk together the melted butter and heavy cream. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold shape if squeezed together lightly in the palm of your hand. If it's not coming together, add 1 - 1 1/2 Tbsp more of melted butter.
  3. For the pie, heat the over to 350 degrees. Dump 1 1/4 cup graham cracker crust into a 10 inch pie dish and work into the pie tin. The crumbs should cover the bottom and reach at least half way up the dish. Reserve the remaining 1/4 c. of graham cracker crumbs for the pie mixture.
  4. Place the butter and chocolate into a microwave safe dish heat on low for about 30-50 seconds. I melted them together on the stove top. If you do this, watch the mixture closely so it does not over cook. The mixture should be glossy and smooth.
  5. Combine the eggs and sugar to the bowl of an electric mixture, fitted with the whisk attachment. Beat together for about 4 minutes. The mixture should be fluffy and a pale yellow and should reach the ribbon state. To check this, remove the whisk attachment dunk into the mixture and move back and forth. The mixture should have thickened and silky ribbons should appear and disappear into the batter. If you do not see this, mix for another minute until this happens.
  6. Replace the whisk with the paddle attachment and add the chocolate mixture to the bowl. Stir together on low, increasing the speed to medium for about one minute. The mixture should be one homogeneous brown batter. If there are any streaks, continue to mix until they disappear.
  7. Add the flour, cocoa, and salt to the batter. Mix on low for about 60 seconds. There should be no clumps of dry ingredients. If you see any clumps in the mixture, continue to mix until they disappear.
  8. Stream in the heavy cream on low. Mix until the batter loosened up and the white streaks have fully mixed in.
  9. Remove the bowl from the mixture and mix in the graham cracker crumbs. With a spatula pour the mixture into the pie crust.
  10. Place the pie on a baking sheet and bake until the center is set, abut 25 minutes. If the center is still gooey, cook for an additional 5 minutes. Here, my crust started to darken quickly, so I placed foil over the top and continued to bake.
  11. Place pie on a cooling rack. The pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.


This recipe is from Momofuku Milk Bar