Copycat Milkbar Crack Pie
Copycat Christina Tosi's Momofuku Milk Bar Pie.
A tedious, but WORTH IT pie. Oat Crumble crust, gooey buttery filling. So delicious!
Ingredients
- 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
- Filling
- 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
Instructions
Cookie Crust:
- 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.
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.