Creamy Pie with a Special 4-Milk Cream: Wonderful Recipe-I Always Make It for Dessert

Hi, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a Creamy Pie. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!

Chocolate and peanut butter balls! No oven required — easy, sweet, and delicious!

04/12/2025

How to Make Creamy Pie with a Special 4-Milk Cream

The Creamy Pie is an irresistible dessert with a smooth texture and rich flavor—perfect for ending a meal in style. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.

Recipe Ingredients:

For the Four-Milk Cream:

1 2/3 cups milk (13.5 fl oz / 400ml)
1 carton of table cream or heavy cream (7 oz / 200g)
1 can sweetened condensed milk (14 oz / 395g)
1 small bottle of coconut milk (6.8 fl oz / 200ml)
4 tablespoons powdered milk (about 1 oz / 30g)
3 tablespoons cornstarch (about 1 oz / 25g)

For the Biscuit Crumble:

2 tablespoons melted butter (about 1 oz / 30g)
4.6 oz milk biscuits or cookies (130g)

For Assembly:

Whipped cream, beaten to stiff peaks, to taste
3.5 oz chopped white chocolate (100g)

Instructions:

Four Milk Cream:
First, in a saucepan, add the cornstarch, powdered milk, and sweetened condensed milk. Stir well until everything is fully dissolved.
Next, add the coconut milk, heavy cream, and regular milk. Mix again until smooth. Then, place the mixture over low heat, stirring constantly until it starts to boil and thickens.
After that, let it cook for another 2 minutes to ensure it’s well done. Finally, remove from heat and allow it to cool to room temperature before using.

Cookie Crumb Mixture:
To start, place the cookies in a food processor and blend until you get a fine crumb texture.
Then, add the melted butter and blend a little more until you have a moist crumb mixture.

Assembly:
In a glass baking dish, spread half of the cream evenly. After that, make a layer with the cookie crumbs and then a layer of chopped white chocolate.
Next, add the remaining cream on top, spreading it gently. Lastly, top it with whipped cream beaten to stiff peaks and sprinkle a bit more of the cookie crumbs on top to decorate.
To finish, refrigerate for at least 3 hours. Serve this creamy and beautiful Belgian-style dessert well chilled!