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!

milk bar crack pie in pie dish with forks taking bites


 

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 loveโ€”crack pieโ€”more 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.

momofuku milk bar pie on stripe kitchen cloth next to rolled oats and eggs ingredients

How to Make Milk Bar Crack Pie

photo collage demonstrating how to make momofuku crack pie on cookie sheet and pie plate
  1. Beat 6 Tablespoons butter, 4 Tablespoons brown sugar, and 2 Tablespoons sugar until light ad fluffy. Mix in the egg.
  2. Add flour, oats, baking soda, baking powder and salt. Mix until combined.
  3. Press dough onto a parchment-lined baking sheet and bake at 350ยฐF for 12 to 14 minutes.
  4. Cool the cookie completely, then use your hands to break it into crumbles.
photo collage demonstrating how to make oatmeal cookie crust in a pie dish and make custard filling in a mixing bowl for milk bar pie.
  1. Mix the cookie crumbs with remaining butter and brown sugar.
  2. Press the mixture into a pie dish for the crust. Set aside.
  3. 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.
  4. Add the cream, egg yolks and vanilla. Whisk until well blended and pale in color.
two photos showing before and after milk bar pie is baked.
  1. 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.
  2. 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.

slice of milk bar pie on plate with fork taking bite

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

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 edgesโ€”that is the crust. The filling, oh the filling, is smooth, buttery, gooey and tooth-achingly sweet.

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!

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.

slice of crack pie on plate with fork

Did you love this recipe? Please leave a 5-star ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

two forks in a pie dish with momofuku crack pie dusted with confectioners sugar

Get the Recipe: Milk Bar Crack Pie

Salty and sweet, Milk Bar Crack Pie is seriously delicious. The crispyย oat cookie crust is filled with an ooey gooey filling.
4.99 (54 ratings)
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Equipment

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

Make ahead 2 days ahead. Cover and keep chilled.
Store covered in the refrigerator for up to 5 days.
Freeze pie after it has been chilled. Cover in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer for 3 months, then defrost in the refrigerator overnight before serving.
Serving: 1slice, Calories: 419kcal, Carbohydrates: 45g, Protein: 4g, Fat: 26g, Sodium: 156mg, Fiber: 1g, Sugar: 35g

Recipe by Christina Tosi | Momofuku Milk Bar New York, New York

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