Go Back
–+ servings
Print Recipe
No ratings yet

Crack Pie

Delicious and addicting, the famous Crack Pie is what made Milk Bar bakery so popular. This copycat recipe is made with a sweet and salty filling tucked inside a crispy oat cookie crust. It’s so good you won’t be able to stop eating it!
Prep Time1 hour
Cook Time1 hour 8 minutes
chill time4 hours
Total Time6 hours 8 minutes
Course: Dessert
Cuisine: American
Keyword: Crack Pie, Milk Bar Crack Pie, Milk Bar Pie, Momofuku crack pie, Momofuku pie, Oatmeal cookie pie crust
Servings: 8 servings
Author: Alyssa Rivers

Ingredients

Oatmeal Cookie

  • 7 tablespoons unsalted butter
  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • ¾ cups old fashioned oats
  • 1 cup all-purpose flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 pinch baking soda

Crust

  • 1 oatmeal cookie recipe, above
  • 1 tablespoon brown sugar
  • 3 tablespoons unsalted butter

Filling

  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 3 tablespoons nonfat dry milk powder
  • ¾ cups unsalted butter, melted
  • ½ cup heavy cream
  • 6 large egg yolks
  • 1 ½ teaspoons vanilla extract

Instructions

Oatmeal Cookie

  • Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Add 7 tablespoons unsalted butter, ¼ cup packed brown sugar, and ¼ cup granulated sugar to a large bowl and beat with a hand mixer or with a stand mixer fitted with the paddle attachment on medium-high speed for 1-2 minutes until light and fluffy.
  • Add 1 large egg, and beat until combined. Add ¾ cups old fashioned oats, 1 cup all-purpose flour, ⅛ teaspoon baking powder, ⅛ teaspoon salt, and 1 pinch baking soda and mix until combined.
  • Spread the cookie dough from 1 oatmeal cookie recipe, on the prepared baking sheet until it is a large rectangle that is ¼-inch thick.
  • Bake for 15-18 minutes, until the edges are darker brown and the top of the entire cookie is lightly golden brown. Let it cool completely.

Crust

  • Break the cooled oatmeal cookie into pieces, put it in a blender or food processor, and pulse until it is turned to fine crumbs. I found it easier to do this in 3-4 sections rather than all at once.
  • Add the cookie crumbs to a medium bowl. Add 1 tablespoon brown sugar and 3 tablespoons unsalted butter. Mix until all the crumbs are moistened and the mixture resembles wet sand.
  • Use your fingers or measuring cup to press the crust evenly into the bottom and up the sides of a 9-inch pie dish. Set aside.

Filling

  • Add ¾ cup granulated sugar, ¾ cup packed light brown sugar, and 3 tablespoons nonfat dry milk powder to a large bowl and whisk until combined.
  • Add ¾ cups unsalted butter, and use a hand mixer or stand mixer fitted with the whisk attachment to beat it until combined.
  • Add ½ cup heavy cream and 1 ½ teaspoons vanilla extract and mix until combined. Beat in the 6 large egg yolks until fully combined.
  • Add the filling to the crust and bake at 350 degrees Fahrenheit for 30 minutes. Lower the heat to 325 degrees Fahrenheit and finish baking the pie for 20-22 minutes, until the edges have set but the center still has a little wobble to it.
  • Remove the pie from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4 hours before serving. Dust with powdered sugar before serving.

Video

Nutrition

Calories: 685kcal | Carbohydrates: 73g | Protein: 7g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 117mg | Potassium: 187mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1473IU | Vitamin C: 0.3mg | Calcium: 108mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code