Milkbar Crack Pie? I think yes!
Have you ever had an original Momofuku Milkbar Crack Pie? Never? I think we need to fix that! Christina Tosi is the founder of Milkbar and had the best idea ever with this pie!
Last year in March, we visited Las Vegas and got to try a slice at her very own Milkbar Store. There are only a handful of states across the country that have stores and I made it a point to stop in to try her pie when we went to Vegas.
I searched up and down the strip, looking for the hotel that had the Milkbar store. And once I found the hotel, it wasn’t easy to find the store inside. But when we did, we went to town on the sweets!.
We tried the cake batter truffles, compost cookies, crack pie, cereal milk ice cream and crack pie. Oh, let’s talk about cereal milk ice cream for a minute… that was delish!
You know when you have a bowl of cereal and are left with that yummy cereal flavored milk at the end? Imagine that turned into ice cream! We tried the fruity flavored one and it was such a cool experience. I wish there was a shop closer to us!
Anyway let’s go back to this Crack Pie…
I’ll be honest, this isn’t an easy pie to make. It has a lot of components, takes a long time and is tedious. But the results are soooo delicious I decided to share it here anyways.
I normally try to avoid difficult recipes on here because I want this to be a place of family favorite, easy recipes! However, every now and then I’ll share something that requires a little more work because it is sooo worth it. I’m 100% certain if you give this a shot, you’ll love it!
This pie really lives up to it’s name… It is addictive! We only bought one slice at the shop, and it was devoured in seconds. When I made this at home, it took all of me not to eat half the pie in one sitting.
This pie has so many different flavors and and ingredients that come together beautifully to make it so delicious. I think the crust is my favorite. I could eat that on it’s own!
So what’s in this pie?
Simply put, a Milkbar Crack Pie is a beautiful thing.
The crust is a buttery, oat crust. Think of your favorite oatmeal cookie. It has all of that oat, butter, brown sugar flavor and is toasty and crunchy and oh so delicious! Really, you could just cook that up on it’s own as a yummy cookie!
The filling is even more butter (surprise, surprise!) with sugar, milk, egg yolks, heavy creammmm, yum!
Seriously, this pie is not a “light” dessert. This is full fat, full sugar, full everything for a full belly!
100% worth it, if you ask me!
The original recipe calls for corn powder (not to be mistaken for corn starch), but that’s not necessarily easily found. If you live in a Hispanic community like I do, Venezuelan arepa mixture is basically that. But if you don’t, it’s not a big deal.
I adjusted the recipe not to need the corn powder. It’ll save you the hassle of tracking down an entire bag of corn powder, to only use 2 tablespoons of it in this recipe.
However, I assure you, it won’t be missed. There are so many flavors going on, you will love it just as it is!
If you try this recipe, please be sure to tag me on Instagram, or comment below and let me know how it goes. I’d love to see your pie and share it! This one will be a winner, for sure. 😉
Copycat Milkbar Crack Pie
- Oat Cookie Crust
- Non stick cooking spray
- 9 tablespoons unsalted butter room temperature, divided
- 5 1/2 tablespoons packed brown sugar, divided
- 2 tablespoons granulated sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons old-fashioned rolled oats
- 1/2 cup all purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted & cooled
- 6 1/2 tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Preheat your oven to 350 F. Line a baking sheet with parchment paper and spray the paper with nonstick cooking spray. Set aside.
- In a medium bowl, add 6 tablespoons of butter, 4 tablespoons of brown sugar, and 2 tablespoons of granulated sugar. Using an electric or stand mixer, beat until fluffy (about 2-3 minutes). Add egg and beat until also combined and fluffy.
- Add the dry ingredients (oats, flour, baking powder, baking soda, and salt). Beat until well blended, about 1 minute.
- Pour the mixture onto the prepared baking sheet and press down so it’s an even layer.
- Bake until golden and crisp, about 18 minutes. Remove from oven and let the cookie portion cool completely as you work on the filling.
- Whisk the granulated sugar, brown sugar, milk powder and slat in a medium bowl. Add the melted (and cooled) butter and whisk until it all comes together. Add the cream, egg yolks and vanilla. Continue whisking until blended and smooth. Set aside.
Assembling the pie:
- Preheat oven to 350 degrees and line a baking sheet with foil.
- Crumble the cooled cookie into a large bowl. Make them pretty small pieces so it holds together in the pie dish. Add 3 tablespoons of butter and 1 ½ tablespoons of brown sugar and combine with your fingers until the mixture holds together.
- Transfer to a 9 inch cookie dish (or 10 inch tart pan like I used). Using your finger, press the oat mixture evenly on the bottom and sides of the pie dish/tart pan. Place the pie on the foil lined cookie sheet (for easy clean up in case it overflows). This is especially important if using a tart pan since it is possible it can leak a little from the bottom, too!
- Bake pie for 25 minutes at 350. At that point, reduce the heat to 325 (to make this happen faster, open your oven door and let some of the heat escape). Continue baking for another 15-20 minutes longer until golden brown in spots and until the outer part of the pie is set, but the center still moves a little when gently shaken.
- Cool pie for 2 hours in pie dish on baking rack. Dust with powdered sugar and slice!
- Refrigerate leftovers.
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