crack pie

Milk Bar Crack Pie is seriously addicting. A combination of salty and sweet, the pie has a crispy oat cookie crust and an ooey gooey butter filling.

Milk Bar Crack Pie

Nonstick vegetable oil spray

(1 stick

(70 g) packed light brown sugar, (divided)

(25 g) granulated sugar

egg, (room temperature)

oats

(62 g) all purpose flour

baking powder

baking soda

salt

(150 g) granulated sugar

(100 g) packed light brown sugar

dry milk powder

heavy whipping cream

vanilla extract

Powdered sugar (for dusting)

Preheat oven to 350°F. Line a 13x9 cookie sheet (rimmed) with parchment paper and coat with nonstick spray. Set aside.

In the bowl of a stand mixer (or using a hand mixer), combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar. Beat mixture until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as necessary. Add egg and beat until pale and fluffy, about 2 more minutes. Add oats, flour, baking powder, baking soda, and salt and beat on medium speed until well blended, about 1 minute.

Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. If the dough is sticking to your fingers, wet them with water and continue pressing oat mixture out evenly. Cookie layer should be about 3/8-inch thick.

Bake until light golden on top, 12 to 14 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands (or a food processor), crush oat cookie into small crumbles and place in a large bowl. Add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Oat Cookie Crust

Position rack in center of oven and preheat to 350° F.

In the bowl of a stand mixer fitted with the whisk attachment (or you can whisk vigorously by hand), combine both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well combined and mixture is pale in color.

Pour filling into crust. Bake pie at 350° F for 30 minutes (filling may begin to bubble). Reduce oven temperature to 325° F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Filling

https://embed.mediavine.com/videos/piouhmyrjdlfyn7xxngl

Momofuku Milk Bar Crack Pie is seriously addicting. A combination of salty and sweet, the pie has a crispy oat cookie crust and an ooey gooey filling.

Have you ever tasted something so delicious that you thought, “This should be illegal”? Well, meet the Crack Pie! Don’t worry, it’s perfectly legal—and dangerously addictive.

Copycat Milk Bar Crack Pie Recipe

old fashioned rolled oats

all-purpose flour

brown sugar (packed)

cinnamon

butter (small diced)

sugar

unsalted butter

Preheat the oven to 350°F. Grease a 9-inch pie dish well with baking spray, set aside.

In a medium-sized bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.

Add the butter to the bowl, and using your fingers (no need for a food processor), roll the butter along with the other ingredients through your fingertips until you form a cookie dough-like texture. Try to work the butter in as much as you can so there are no large lumps of butter in the mix.

Press the crust into the pie tin, set aside.

In a large bowl, whisk together the sugar, brown sugar, milk powder, cinnamon, and salt.

Add the melted butter and stir to combine.

Add the cream, egg yolks, and vanilla, stir until combined and smooth.

Pour the filling into the pie crust (scrape sides of the bowl).

Bake the pie for 30 minutes at 350°F. Lower the oven temperature to 325°F and bake an additional 20-30 minutes until the top is browned and has formed a crust.

The center will still be jiggly, that is okay! Let cool on a wire rack for 2 hours.

Place in the fridge uncovered to chill overnight. Add a generous dusting of powdered sugar before serving.

This recipe lives up to its name and everyone should try this pie at least once!! It’s a fairly involved recipe from Christina Tosi’s Momofuku Milk Bar cookbook, but I promise the effort is worth it! 

Crack Pie

unsalted butter (melted)

recipe Oat Cookie (recipe follows)

light brown sugar (packed)

kosher salt

recipe Crack Pie Filling (recipe follows)

confectioners’ sugar

c. unsalted butter (softened)

tbsp. white sugar (granulated)

c. all-purpose flour

c. old-fashioned rolled oats

c. unsalted butter (melted)

c. white sugar (granulated)

c. light brown sugar (packed)

c. corn powder

c. milk powder

heavy cream

preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color.

Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate.

Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color.

On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.

Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4″ thick. The dough won’t end up covering the entire pan, this is okay.

Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.

Oat Cookie Crust:

Mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie.

Add the melted butter to the mixer and paddle until all the dry ingredients are moist.

Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.

Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.

Pie Filling:

Preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)

Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture.

Divide the oat crust evenly over two 10-inch pie tins.

Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350°F for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top.

At 15 minutes, open the oven door and reduce the baking temperature to 325°F. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°F, close the door and finish baking the pies for 5 minutes.

After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.

Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie.

Just before serving, finish with a dusting of confectioners’ sugar.

Adapted from Momofuku Milk Bar

Assemble the Pies:

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Top 3 crack pie recipes from across the web

The most viewed crack pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Milk Bar Crack Pie

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Crack Pie

The most viewed crack pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine