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.
Thanksgiving is on the horizon and while I’m a huge fan of apple pie and pecan pie, there is one unconventional pie I absolutely love—crack pie. Yes, that’s right, crack pie, more specifically, Momofuku’s Milk Bar Crack Pie.
The first time I experienced the notorious Milk Bar crack pie was at the Union Square Christmas Market two years ago. I had heard stories about this pie and wanted to know if this confection lived up to its reputation.
It did and to be honest I wasn’t surprised because treats from the Momofuku Milk Bar usually go above and beyond my expectations. So when the holiday season started to creep up, that slice of Momofuku crack pie crossed my mind once again and this time I wanted to try and make it myself.
What is crack pie made of?
Finding Christina Tosi’s recipe wasn’t difficult (it’s in her Milk Bar cookbook). The ingredients are simple, but the steps take time.
Crack pie is made of oatmeal cookie crust and an ooey gooey irresistible filling. The crust is crushed up oatmeal cookies mixed with butter and brown sugar. The filling is mostly butter, egg yolk, sugar and cream. The whole thing is baked, chilled and topped with confectioners’ sugar.
Overview: How to make Milk Bar Crack Pie
- Make oatmeal cookie crust: Bake an oatmeal cookie dough on a sheet, let it cool and then crumble it up. At this stage, it’s hard not to break off a piece of cookie for yourself! Mix the crumbs with butter and brown sugar, then press the mixture into a pie dish for the crust. The crust is the perfect cookie consistency to hold the gooey buttery filling.
- Prepare the filling: The filling is a mixture of sugar, milk powder, egg yolk, heavy cream, butter and vanilla. This can be mixed together with a whisk by hand or by using the whisk attachment for your stand mixer. Pour this liquid filling into the cookie crust and bake.
- Bake the pie: The baking process can be finicky. I’ve made this pie a few times and I have learned to let the pie bubble and use the full baking time. The pie will still jiggle in the center and it may still be bubbling when time is up. That’s okay! Remove the pie from the oven and it will solidify as it cools.
Do you love Christina Tosi’s recipes? Check out my rendition of her cereal milk ice cream.
Frequently Asked Questions
What does crack pie taste like? Crack pie is basically a giant cookie with a gooey center dusted with confectioners’ sugar. Imagine an oatmeal cookie that is thick and crispy at the edges—that is the crust. The filling, oh the filling, is smooth, buttery, gooey and tooth-achingly sweet.
Does crack pie need to be refrigerated? Yes, crack pie is meant to be served cold. However, if you prefer to eat it at room temperature you may. The pie must be stored in the refrigerator however. It keeps in the fridge covered for up to 5 days.
Can you freeze milk bar pie? Yes, this pie freezes well. After refrigerating the pie, cover it with plastic wrap or aluminum foil. Store in a freezer safe bag in the freezer for up to 3 months. Defrost in the refrigerator before serving.
Did they change the name of Crack Pie to Milk Bar Pie?
Yes, in 2019 the Momofuku Milk Bar franchise changed the name of Crack Pie to Milk Bar Pie. The change was due to continued controversy over the name and what it alludes to. The pie has been on the Milk Bar menu since the store’s opening so it seems like a good name change to me!
Milk Bar Pie is a nice alternative to fruit pies and Thanksgiving pies. It can be made year round and enjoy by many. What occasion are you making Milk Bar Pie for? Let me see by tagging @ifyougiveablondeakitchen on social media!
Milk Bar Crack Pie
Oat Cookie Crust
- Nonstick vegetable oil spray
- 9 tablespoons (1 stick plus 1 tablespoon or 127 g) unsalted butter, , room temperature, divided
- 5 ½ tablespoons (70 g) packed light brown sugar, , divided
- 2 tablespoons (25 g) granulated sugar
- 1 large egg,, room temperature
- ¾ cup plus 2 tablespoons old-fashioned oats
- ½ cup (62 g) all purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon generous salt
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 tablespoon nonfat dry milk powder
- ¼ teaspoon salt
- ½ cup (1 stick or 113 g) unsalted butter, , melted, cooled slightly
- 6 ½ tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Oat Cookie Crust
- Preheat oven to 350°F. Line a 13×9 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.
- 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.
Recipe by Christina Tosi | Momofuku Milk Bar New York, New York