Muffin Bottom Pie, Straight from Stars Hollow
If you’re a Gilmore Girls fan, you’ll recognize this one from Season 7, Episode 12, when Sookie brings up her muffin bottom pie. I had to make it for real!
My version layers toasted coffee cake muffin bottoms with brown sugar cream cheese pudding and adds a cinnamon crumb on top.
My biggest tip from testing is to chill it overnight. It slices fine at 4 hours, but the muffin bottoms get perfectly soft by the next day, which makes this an easy make-ahead pie for Thanksgiving.
Coffee Cake Meets Cream Pie
Here’s what makes it work:
- The layers: Toasted coffee cake muffin bottoms and homemade brown sugar cream cheese pudding, layered in a graham cracker crust.
- A new top: Since the muffin tops get sliced off (save those for a snack, you’ve earned it), the pie gets its own buttery cinnamon crumb and a drizzle of vanilla glaze.
- The flavor: Brown sugar makes the pudding cozy, and cream cheese adds a little tang so it isn’t too sweet.
- The shortcut: Store-bought muffins keep this easy. The pudding is the one part worth making from scratch, because it makes the pie rich and creamy and helps it set firm enough to slice.
- Make-ahead friendly: It chills overnight, so you can do the work the day before and add the crumb topping right before serving.
If you love a good crumb topping as much as I do, my sour cream coffee cake and Dutch apple pie are two more you’ll want to bookmark.
Ingredients You’ll Need
- Graham cracker crumbs: Make a classic, sturdy crust that holds its shape when sliced.
- Store-bought coffee cake muffins: The shortcut that makes this pie easy. You only use the bottoms!
- Light brown sugar: Gives the pudding a deeper, cozier flavor.
- Egg yolks and cornstarch: Thicken the pudding so it sets firm enough to slice.
- Whole milk and heavy cream: Full fat makes the pudding rich and creamy.
- Cream cheese: Adds a little tang so the pie isn’t too sweet. Make sure it’s softened so it whisks in smoothly.
- Vanilla bean paste: Real vanilla flavor with pretty little specks.
- Heat-treated flour: The crumb topping never bakes, so the flour gets heat-treated to make it safe to eat. It’s the same microwave method I use for my edible cookie dough.
From Crust to Crumb Topping
Step 1. Make the crust: Use a measuring cup to press the crumbs into the bottom and up the sides of the dish. Press really firmly so the crust holds its shape when you slice it.
Step 2. Slice and toast the muffin bottoms: You don’t have to cut them perfectly. Just slice off the tops, then cut the bottoms in half again to make two rounds. Toast them until the edges feel dry and look golden.
Step 3. Make the pudding: Pour about half of the hot milk into the egg mixture slowly. This tempers the eggs so they don’t cook or curdle. Once it’s all back in the pan, whisk constantly until it bubbles and thickens. Then take it off the heat and immediately whisk in the cream cheese, butter, and vanilla. Run it through a fine mesh strainer if you want an even silkier texture.
Step 4. Layer the pie: The muffin crumbs will spread into the pudding a little as you go. That’s okay! It all gets covered by the crumb topping anyway. Break up the muffin pieces as needed so they cover as much of the surface as possible.
Step 5. Cover and chill: Cover it tightly with plastic wrap pressed directly on the pudding, or a thin film can form on top. Give it the full 6 hours.
Step 6. Add the crumb topping and glaze: Do this right before serving. You have to heat-treat the flour for food safety, since you can’t eat raw flour and this pie never bakes. The microwave is the easiest way to do it. Mix the crumb until it’s crumbly with some larger clusters, sprinkle it over the pie, and drizzle on the glaze.
Make it Ahead (perfect for Thanksgiving)
This pie is meant to be made ahead. We cut into one at the 4 hour mark to test it, and it held up well. Overnight is where the magic happens though. The muffin bottoms soak up the pudding and turn soft, and the texture is perfect.
For Thanksgiving: Make the crust, pudding, and layers the day before and let it chill overnight. On the day of, make the crumb topping and glaze and add them right before serving so the crumb stays fresh. Need help planning the rest of the meal? Here’s my full Thanksgiving menu.
Storing leftovers: Keep the pie tightly covered with plastic wrap in the fridge for up to 2 days. Wrap it well, or a thin film can form on the pudding.
More Cozy Fall Desserts
- Sour Cream Coffee Cake with Crumb Topping
- Pumpkin Snickerdoodle Cobbler
- Brown Sugar Pop Tart Cookies
- Pumpkin Pie Cookies
Muffin Bottom Pie
Save this Recipe!
Ingredients
Pudding Pie
- 1 3/4 cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- Pinch of kosher salt
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 8 oz cream cheese cubed and softened to room temperature
- 2 Tablespoons unsalted butter
- 1 Tablespoon vanilla bean paste
- 2 4-count packs store bought coffee cake muffins
Crumb Topping
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter very soft
- 1 teaspoon ground cinnamon
- 6 Tablespoons heat treated flour
- 1/2 cup powdered sugar
- 1 Tablespoon milk
Instructions
- Preheat the oven to 325°F.
- Stir together the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and stir to combine so all the graham cracker crumbs are evenly coated. Press firmly into the bottom and sides of a 9” inch pie dish. Refrigerate while you make the filling.1 3/4 cups graham cracker crumbs, 2 Tablespoons granulated sugar, Pinch of kosher salt, 1/2 cup unsalted butter
- Slice the tops off of the muffins and reserve to eat separately. Slice the muffin bottoms in half again so you have two thin rounds (you should have 8 total). Place them on a sheet pan and lightly toast for 15 minutes, until the edges feel dry and the edges are golden.2 4-count packs store bought coffee cake muffins
- To make the pudding, whisk together the brown sugar, egg yolks, cornstarch, and salt in a bowl until smooth.1/2 cup light brown sugar, 4 egg yolks, 1/4 cup cornstarch, 1/2 teaspoon kosher salt
- Heat the milk and heavy cream in a saucepan over medium-high heat until steaming. Slowly pour about half into the egg and brown sugar mixture to temper it and slowly raise the temperature of the eggs so they don’t cook/curdle. Whisking constantly, pour it all back into the saucepan and cook over medium heat until it bubbles and thickens, 5-8 minutes.2 cups whole milk, 1/2 cup heavy cream
- Remove from the heat and immediately whisk in the cream cheese, butter, and vanilla until smooth. Run it through a fine mesh strainer if desired for an even silkier texture. Allow it to cool slightly.8 oz cream cheese, 2 Tablespoons unsalted butter, 1 Tablespoon vanilla bean paste
- Remove the pie crust from the fridge and pour 1/3 of the pudding in the bottom, spreading it to the edges. Add a layer of muffin bottoms, breaking up the pieces as needed so as much of the surface is covered as possible. Repeat with another 1/3 of the pudding and the remaining muffin bottoms. Top with the last 1/3 of the pudding.
- Allow the pie to cool slightly so it isn’t steaming then press plastic wrap directly on the surface of the pudding and refrigerate for at least 6 hours, ideally overnight.
- Before serving, make the crumb topping. Microwave the flour in a medium microwave-safe bowl in 30-second intervals, stirring between each, until the flour reaches 165°F throughout to heat treat it, since we aren’t cooking the pie. Let the flour cool. In a separate bowl, mix both sugars, the softened butter, cinnamon, and salt, then stir in the cooled flour until crumbly with some larger clusters.1/4 cup light brown sugar, 1/4 cup granulated sugar, 1/4 cup unsalted butter, 1 teaspoon ground cinnamon, 6 Tablespoons heat treated flour
- Remove the pie from the fridge and take off the plastic layer. Top the pie with the crumble. Whisk together the powdered sugar and milk and drizzle it over the pie. Cut into slices and serve chilled. Refrigerate for up to 2 days before serving.1/2 cup powdered sugar, 1 Tablespoon milk
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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