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.

Top 2 crack pie recipes from across the web

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Milk Bar Crack Pie

Copycat Milk Bar Crack Pie Recipe

Top 2 crack pie recipes from across the web

The most viewed crack pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Milk Bar Crack Pie

Copycat Milk Bar Crack Pie Recipe

The most viewed crack pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine