Piloncillo Cream Pie

Add this delicious piloncillo pudding filled pie topped with whipped cream and Mexican cajeta to your holiday dessert table.

Thanksgiving week is finally here! Bring on the food! Freshly baked bread rolls, roast turkey (or chicken), creamy mashed potatoes, green bean casserole, and stuffing galore. And let's not forget the pies.Thanksgiving wouldn't be complete without a couple slices of pie before happily slipping into a food coma. One pie we'll be serving this year is this Piloncillo Cream Pie. I've been making Piloncillo Pudding for years, at first as an alternative to butterscotch pudding as brown sugar wasn't readily available, but because pudding pies are my favorite kind of pie Piloncillo Cream Pie quickly became a family favorite.

For those of you unfamiliar with piloncillo, it is unrefined sugar sold in cones. Piloncillo has a full-bodied molasses flavor that gives this pie it's unique flavor.

When simmering the milk with the piloncillo, the milk will look like it has curdled and you might even think that you've ruined the pudding before even getting started but rest assured that in the end it will all come together in a smooth, creamy delicious pudding.

And as always when working with piloncillo, it is best to shave or chop the piloncillo with a sharp knife. Do NOT under any circumstance attempt to grind piloncillo in a blender or food processor!

Piloncillo Cream Pie


  • 3 cups milk, divided 
  • 1 cup piloncillo, roughly chopped 
  • 1/2 teaspoon salt
  • 3 eggs 
  • 1/3 cup cornstarch (I use unflavored Maizena) 
  • 2 tablespoons butter 
  • 2 teaspoons vanilla 
  • Maria's Cookies Crumb Crust (or store-bought cookie crumb crust)
  • Whipped Cream 
  • Mexican cajeta or caramel sauce 

Combine the chopped piloncillo with 1 cup of the milk in a small bowl; refrigerate and let soak for about 30 minutes. Remove from refrigerator and stir in salt. Simmer in a small saucepan over low heat, stirring occasionally, until the piloncillo has completely dissolved. Remove from heat and let cool to room temperature.

Puree the cooled piloncillo milk mixture with the remaining milk and eggs until smooth; set aside. Place cornstarch in a medium saucepan. Using a wire whisk stir in the milk mixture. Simmer over low heat, stirring occasionally, until the pudding has thickened. Remove from heat; stir in butter and vanilla. Pour pudding into pie crust and let cool to room temperature. Refrigerate pie for at least 3 hours before serving. Top with whipped cream and drizzle top of pie with Mexican cajeta. Enjoy!

Receta en español

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