Milk Bar Crack Pie
A combination of salty and sweet, Milk Bar Crack Pie is seriously delicious. It has a crispy oat cookie crust and an ooey gooey filling that will make your mouth water. It’s the perfect alternative to your traditional Thanksgiving pie!
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 loveโcrack pieโmore specifically, Momofuku’s Milk Bar Pie. The first time I experienced the notorious Milk Bar crack pie was at the Union Square Christmas Market in 2014. I had heard stories about this pie and wanted to know if this confection lived up to its reputation.
It absolutely met my expectations so when the holiday season started to creep up, that slice of Momofuku pie crossed my mind once again and this time I wanted to try and make it myself. Finding Christina Tosi’s recipe wasn’t difficult (it’s in her Milk Bar cookbook). The ingredients are simple, but the steps take time. Let’s dive in!
Why You’ll Love This Recipe
- Unique alternative to fruit pies and Thanksgiving pies.
- The irresistible oat cookie crust adds a crunchy texture against the gooey custard filling.
- Make ahead the pie and store it in the refrigerator. It’s best served cold!
- It’s an authentic recipe by Christina Tosi. This dessert was originally served at Momofuku Milk Bar in New York City.
What Is Crack Pie Made of?
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 (which is why it’s so darn good). The whole thing is baked, chilled and topped with confectioners’ sugar.
How to Make Milk Bar Crack Pie
- Beat 6 Tablespoons butter, 4 Tablespoons brown sugar, and 2 Tablespoons sugar until light ad fluffy. Mix in the egg.
- Add flour, oats, baking soda, baking powder and salt. Mix until combined.
- Press dough onto a parchment-lined baking sheet and bake at 350ยฐF for 12 to 14 minutes.
- Cool the cookie completely, then use your hands to break it into crumbles.
- Mix the cookie crumbs with remaining butter and brown sugar.
- Press the mixture into a pie dish for the crust. Set aside.
- Whisk together the granulated sugar, brown sugar, milk powder and salt. Add the melted butter and whisk vigorously by hand or using an electric mixer.
- Add the cream, egg yolks and vanilla. Whisk until well blended and pale in color.
- Pour this liquid filling into the cookie crust and bake at 350ยฐ F for 20 minutes, then reduce to 325ยฐ F and bake 15 to 20 minutes longer.
- Let the pie cool completely, then refrigerate for 8 hours (overnight is best). Dust with confectioners’ sugar before serving.
Expert Tips
Don’t over-bake the cookie. Since the crust is baked again once the filling is added, it’s important that the cookie isn’t too crispy when it’s first baked. Aim for a light golden color.
Be patient while the pie bakes. 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.
Cool the pie completely. This step is crucial for ensuring the pie sets up properly. It needs to cool to room temperature before it is chilled in the refrigerator for at least 8 hours (ideally overnight). If it’s still warm when refrigerated, then condensation will happen and affect the texture of the dish.
Do you love Christina Tosi’s recipes? Check out my rendition of her cereal milk ice cream or these Milk Bar cookies with cornflakes and marshmallows.
Make Ahead and Storage Tips
Make ahead the giant oatmeal and let it cool. Break it up into pieces and keep in an airtight container for up to 3 days before making the pie. I do not recommend making the filling ahead of time as it will likely separate. It’s best to make the whole pie in advance and store covered in the refrigerator for up to 48 hours before serving.
Store leftover pie covered in the refrigerator for up to 5 days. Crack pie is meant to be served cold.
Freeze the pie for up to 3 months. After refrigerating the pie, cover it with plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before serving.
Recipe FAQ
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 edgesโthat is the crust. The filling, oh the filling, is smooth, buttery, gooey and tooth-achingly sweet.
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!
Yes, crack pie is meant to be served cold. However, if you prefer to eat it at room temperature you may.
Related Recipes
Looking for more unique desserts? Try these recipes next!
Did you love this recipe? Please leave a 5-star ๐๐๐๐๐ rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Milk Bar Crack Pie
Ingredients
Oat Cookie Crust
- Nonstick vegetable oil spray
- 9 tablespoons (1 stick plus 1 tablespoon or 127 g) unsalted butter, room temperature, divided
- 5 ยฝ Tablespoons (70 g) packed light brown sugar, divided
- 2 Tablespoons (25 g) granulated sugar
- 1 large egg, room temperature
- ยพ cup plus 2 tablespoons old-fashioned oats
- ยฝ cup (62 g) all purpose flour
- โ teaspoon baking powder
- โ teaspoon baking soda
- ยผ teaspoon generous salt
Filling
- ยพ cup (150 g) granulated sugar
- ยฝ cup (100 g) packed light brown sugar
- 1 tablespoon nonfat dry milk powder
- ยผ teaspoon salt
- ยฝ cup (1 stick or 113 g) unsalted butter, melted, cooled slightly
- 6 ยฝ tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
Oat Cookie Crust
- Preheat oven to 350ยฐF. 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 1/4-inch thick.
- Bake until light golden, about 12 to 14 minutes (don't overbake). 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.
Filling
- Position rack in center of oven and preheat to 350ยฐ 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 350ยฐ F for 20 minutes (filling may begin to bubble). Reduce oven temperature to 325ยฐ 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 15 to 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.
Notes
Recipe by Christina Tosi | Momofuku Milk Bar New York, New York
46 Comments on “Milk Bar Crack Pie”
So much yum! I have the Milk Bar cookbook, and have made this pie – it is absolutely worth every ounce of effort. SO good. I LOVE your photos of it. They’re beautiful!
It is going to sound so strange but I was reading about crack pie the other day and decided that I will have to make some! It just sounds irresistible and I am not even in to sweet and you made one!
Now I absolutely have to make it, recipe saved and I have moved it up my mega list of must do recipes!
Thank you for sharing and delicious photos!
Happy FF ๐
Did you use a glass pan to bake this pie? I made this pie twice and it is impossible to cut in pieces and it is too gooey. Not like shown in the book or in this picture. Iโm wondering what I am doing wrong?
Hi Natasha – Is your oven at the proper temperature? I put a thermometer inside my oven in addition to have the oven read the temperature to make sure it is accurate. Also, make sure to cut and serve cold as it will keep the gooey filling in place.
Could this pie be frozen? I have egg yolks I want to use up now.
Hi Maryjane – Yes, this pie can be frozen no problem. Make sure you let it cool completely before freezing and cover it to avoid freezer burn!
Do you have any idea if using quick oats would be okay? The texture might be a bit off, but do you think it would really be a disaster?
Can I substitute regular milk for dry milk??
Hi Jamie – I do not recommend that substitution as it will affect the texture and baking time of the pie.
Wondering if *has* to sit overnight in fridge? Could we cool and serve same day?
Hi Hannah – I highly suggest cooling the pie in the fridge. It makes the consistency thicker and easy to cut. Otherwise the pie would be too gooey.
I couldn’t help but notice that when looking at other crack pie recipes freeze dried corn is a part of the filling. Is that crucial to the filling?
Hi Emily – I baked this pie without it and it turned out delicious! I would say it’s not necessary.
OMG! I can see why crack is in the name of this pie. It’s so good. The only problem is now that I’ve had it, I want it again and again.
I’ve heard so much about this pie from Momofuku, but hadn’t had the good luck to try it personally. Now I can bake it myself, all thanks to you, and yup, it’s so good. ๐
OMgosh Crack Pie! What a beautiful recipe…and I’m pretty sure this will be an empty dish at any gathering or event. Also pretty sure it might not ever MAKE it to the party LOL.
I love this pie! It’s so rich and sweet and salty!
I am afraid that it is so addicting that I will want to make it over and over again. It certainly looks inviting! Can’t wait to have it on my table ๐
I made this with all the steps and waited patiently. It was outstanding. So delicious. Worth all the time.
i’m about to make the pie :D. Is there a sub for milk powder? or can i just leave it out?
6 & 1/2 tablespoons of heavy cream? Just want to be sure Iโm reading it correctly.
Hi Michael – Yes, 6 1/2 tablespoons
My pie caved a tiny bit in the middle…serving it tomorrow. Is this a sign itโs going to be terrible? Iโve had the original and want to share it with friends and now Iโm worried I destroyed it!
Hi Mimo! It sounds like you could have baked it just a little longer or used more cornstarch. But don’t worry! It will still taste the same. Make sure it sets in the refrigerator and maybe serve it cold to help it keep its shape.
I have not made this yet- just reading, but noticed that Mimo was told she might have needed more cornstarch & cornstarch is not listed in the filling ingredients! What is the cornstarch amount? K
Hi there – I mistyped that response. I meant to suggest adding cornstarch for a sturdier filling. This pie should be kept cold, which helps keeps a thicker consistency. If your filling is not set once chilled, add 2 to 3 teaspoons cornstarch next time you make the pie
Can I use cornstarch in replacement of the milk powder?
Hi Kimberly – I have not tried this substitute, but I would suggest 1 Tablespoon skim milk plus 1 teaspoon cornstarch. You want the milk for the flavor and the cornstarch to help hold the filling together with the extra liquid.
My pie stuck to my glass pan after removing from the fridge (even though there was a lot of butter in the pie), so next time I might spray my pan with oil. Otherwise, great recipe! It is delicious. My oven is newer and so tends to cook things a little quicker, so for the 20 min oven part, I removed it a couple minutes before the full 20.
Hi! This looks great, can I use full fat milk powder or will this ruin it? Thanks!
Hi Aarti – full fat milk powder should be fine.
You should NOT use the whisk attachment for this filling. The idea is to introduce absolutely NO air to this batter. It should be dense and thick, almost like fudge. If you take Christinaโs class on Monthly.com she will show you to just use the beater attachment and to NEVER turn the mixer up more than the second setting.ย
So good..I know the original recipe calls for 1/4 c of freeze dried corn flourโI pulsed cornmeal in a food processor until it was a fine powder and used that in the filling. It was so excellent โค๏ธ Thanks so much!
So good! My family loves it!! I use gluten free flour because my mom and father in law are celiac and it turns out great every time. Everyone is obsessed with it and I make it for every holiday/occasion.ย
I actually won a pie baking contest with this exact recipe! Super delicious and the refrigeration overnight is was makes it! 10/10 reccomend! Super easy, super delicious!ย
Can I use a metal pie dish if I donโt have a glass pie dish?
My experience has been that a metal pan works better for this recipe. I took Christinaโs class and she recommends freezing the cooled pie for at least 3 hours, or preferably overnight then popping the pie out of the metal pan (which works easily) and cutting the frozen pie into 8 pieces. Then store in fridge. The pie is meant to be eaten cold.ย
Absolutely delicious!! ย Comments from my picky, 22 yr old son, “OMG” “We can’t have this in the house or Iโll eat myself sick! ” “Make a note, i want this instead of bday cake next time”.ย
I canโt imagine all the fuss about this pie. It was featured on The Chefโs Table series on Netflix and I couldnโt wait to try it for Thanksgiving. I bake 5 or 6 pies every year for this holiday. I always make the standard pies and one Iโve never had before. This year was the crack pie. This pie has a similar texture to the gooiness of pecan pie but much sweeter. ย My guests and I all agreed the pie was cloyingly sweet. ย My teethed ached from tasting just a small piece of this and it was the only pie that no one went back to for seconds. Iโm confused about the hype. ย I wonโt be making it again.ย
Iโve had the original crack pie twice and this recipe comes SUPER close to it. But itโs not exact. I think the biggest difference is the corn powder in the original. Obviously this isnโt the easiest ingredient to get so this recipe was much more accessible. It still tasted absolutely smacking delicious though. Thereโs a few things I would note: make sure you spread your oat mix thin so it doesnโt take double the amount of time like mine did. Also itโs okay if the oat crumble isnโt super crisp when you take it out because it will get cooked more in the pan later (my crust was a bit too dark at the edge). I also had excess amount of the oat crumble and thus my crust was too thick, so definitely donโt put all of it if you have extra.ย
This looks delicious! Can you tell me what is different from your recipe vs. the milk bar pie? Were there specific things you omitted to make this recipe more user friendly? I want to try this soon and wonder what the differences are between yours and the original specifically. Thanks!
Hi Susan! This recipe is very similar to the original. The only difference is that this recipe does not include freeze dried corn, which is grinded into a couple tablespoons of powder. This ingredient is very hard to find and is expensive on Amazon so it is not included in the recipe.
Hi,
Can I make this in a 9×9 square pan to cut into small bars?
Hi Carol – Given the area of a 9-inch circle, I suggest an 8-inch square pan (the volume is closer). The recipe should work for bars as well!
This turned out SOOOO GOOOOD. My partner and I were both saying how dangerous this was. THANK YOU for the recipe!ย
Love the new pie crust recipe! Am thinking of using it for making butter tarts – so I’d be replacing the filling with something a little like shoo fly pie. With pecans.
Not sure how to fit this into the Mediterranean diet, though.