milk bar 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.

Crack Pie is the delicious copycat recipe for Milk Bar&#039;s most popular pie! It piles an irresistible salty, sweet filling into an oatmeal cookie crust!

Crack Pie (Milk Bar Pie Recipe)

butter

brown sugar (packed)

sugar

all-purpose flour

milk powder

heavy cream

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a stand mixer fitted with a paddle attachment, cream together 6 Tablespoons of butter, brown, and granulated sugar at medium speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.

Beat in the egg and vanilla for another 2 minutes.

Reduce the speed to low, and mix in the rolled oats, flour, salt, baking powder, and baking soda. Scrape down the sides, and be sure that this is well mixed and there isn&#39;t any unmixed ingredients on the bottom of the bowl.

Spread this cookie dough about ¼ inch thick on the prepared baking pan. It does not have to fill the whole pan, as it will just be broken up later.

Bake for 15 minutes or until the top is turning golden.

Remove the pan from the oven and place it on a cooling rack.

While the cookie cools, beat together the granulated sugar, brown sugar, milk powder, and salt with a paddle attachment at low speed.

Add the melted butter and mix until all ingredients are wet. Scrape down the sides of the bowl.

Mix in the heavy cream and vanilla and beat for 2 to 3 minutes until fully incorporated, scraping down the sides as needed.

Keep the speed set to low as you add in the egg yolks. Mix this until the mixture is glossy, about 3 minutes.

Once the cookie has completely cooled, break it up into pieces and put them in a food processor. Add the remaining 2 Tablespoons of softened butter and add this to the food processor. Pulse until crumbly.

Press the cookie crumbs into the bottom and up the sides of a 9 or 10-inch pie dish.

Place the pie dish onto a baking sheet then pour the filling into the pie dish.

Carefully transfer the baking sheet with the pie on it to the middle rack of the oven and bake for 15 minutes.

Reduce the oven temperature to 325°F and bake for 15 more minutes. The pie should be fairly brown on top. It may still be a little jiggly. If it is very jiggly, give it 5 more minutes.

Remove the pie from the oven and place the pie pan on a cooling rack and allow it to cool for 30 minutes. Then wrap it with tin foil and place it in the freezer for at least 2 hours, or overnight. Move the pie from the freezer to the fridge 1 hour before you are planning to serve it.

Dust it with 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

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 milk bar pie recipes from across the web

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Milk Bar Crack Pie

Crack Pie (Milk Bar Pie Recipe)

Crack Pie

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