What’s in a Milk Bar Crack Pie?
This crack pie recipe is comprised of three components: the oatmeal cookie, the pie crust (which uses the oatmeal cookie), and the pie filling. It takes a little extra time to make the oatmeal cookie for the crust, but the tasty results are so worth it. All of the exact ingredient measurements are listed in the recipe card at the bottom.
Oatmeal Cookie
Unsalted Butter: Adds richness to the cookie dough. Salted will also work. Just adjust the amount of added salt you use. Sugars: A mix of brown and granulated sugar adds classic sweetness and a rich, complex taste. Egg: Binds the cookie ingredients. Old Fashioned Oats: For hearty texture. Flour: All-purpose flour gives the cookie a tender structure. Baking Staples: Combining baking powder and baking soda will ensure the cookie bakes properly and has plenty of rise. Salt: To enhance the flavor.
Crust
Oatmeal Cookie: This crust is similar to a graham cracker crust, but instead of graham crackers, you’ll use oatmeal cookie crumbs. Brown Sugar: To perfectly sweeten the crust. Butter: Melted unsalted butter adds buttery flavor and binds the cookie crumbs and sugar together.
Filling
Sugars: Use both granulated and brown sugar for extra sweetness. Milk Powder: Adds texture and ensures the perfect thickness. Butter: Adds rich flavor. Heavy Cream: Provides wonderful richness in the gooey filling. Egg Yolks: Gives the filling a custard-like texture. Vanilla Extract: A classic dessert ingredient that adds extra warmth to the filling.
How to Make Momofuku Milk Bar Crack Pie
This recipe requires a little planning—you’ll make the cookie for the crust, bake it, let it cool, and chill the pie—but once you take a bite, you’ll be obsessed! The results are beyond amazing, and despite several steps, the recipe is straightforward.
Oatmeal Cookie
Crust
Filling
Can you use store-bought oatmeal cookies instead? It’s not recommended to use them, but if you have to, choose cookies that don’t have nuts, raisins, or icing on them. Pulse the cookies in a food processor or blender until they become fine crumbs. You will need about 1 ½ cups of oatmeal cookie crumbs. Don’t skip the milk powder! This is an icon ingredient that sets this pie apart. It gives the filling the distinct malty flavor of the original Milk Bar Crack pie. When Done: Give the pie pan a jiggle in the oven to test the doneness. If the edges don’t move, but the center still moves just a touch, then it’s ready! If the whole filling wobbles like it’s very liquid, it needs more time. Using Corn Powder: While I didn’t add this to my recipe, Christina Tosi, the chef who created crack pie, uses about ¼ cup of corn powder in the original crack pie recipe. Corn powder is different from cornstarch or cornmeal! It’s freeze-dried corn kernels that have been blended into a very fine powder. You can purchase Chef Tosi’s milk bar corn powder online, or any other brand of corn powder will work if you want to add it to the recipe! There are no adjustments for this addition.
Buttermilk Pie
1 hr 5 mins
Chocolate Pie
6 hrs 15 mins
Bourbon Pecan Pie
1 hr 30 mins
Caramel Apple Slab Pie
1 hr 25 mins
