Fun Fact: I’ve never been to New York City so I’ve never actually tried the famous Momofoku Milk Bar Crack Pie. I’ve always wanted to try it and since I’m not planning a trip there anytime soon, I figured I’d make crack pie in my own kitchen! I took the pie recipe straight from the Momofoku Milk Bar cookbook so I knew this was the real deal! Oh, and news flash, this stuff is in fact crack. It is so rich and addictive! I could each the oat cookie crust by the fist full.
Crack Pie Recipe Portion
I’ve been waiting to bake this pie ever since my mom gifted me the Momofoku Milk Bar baking book. This recipe calls for two 10-inch pies and I thought about splitting the recipe in half but nope. The more pie, the better. Bring it on.
The only issue is that I had an 8-inch pan and a 12-inch pan so I just had to make it work. I baked the larger pie for a couple minutes longer and they turned out the exact same. You can also use those disposal tin pie pans you can find at the grocery store if you’re short on pans.
Substituting the corn powder in crack pie
I always plan out my blog content in advance. It not only saves time but it allows me to get all my ingredients at the grocery store in one go. When I looked at the ingredients, I somehow skipped over the corn powder. I was in the middle of making the filling (at 10pm on a weeknight) when I saw the one ingredient that I missed. So naturally, I start to panic. I’ve got the ingredients already mixed in the bowl I can’t leave to go to the grocery store!
Once that passed I thought…what the heck is corn powder?? Through a frantic Google search, I realized it’s pretty tough to find in stores unless you can get freeze dried corn (like, what?). Since it was already late and I had no idea where I’d find it, I grabbed the only corn product I had – cornstarch.
I’m sure the corn powder brings a unique flavor to the pie but mine turned out just fine without it. If you’re in the same boat, don’t panic. Just swap it out like I did!
The Heavenly Oat Cookie Crush
In true Christina Tosi fashion, some of the ingredients are a recipe in and of itself. For the crust, you basically bake a big oat cookie so you can crumble it up later. I mean that on it’s own is so so good. It’s chewy and sweet and everything you want in an oat cookie. I want to use it for every pie recipe from here on out!
What does crack pie taste like?
Now, to describe the taste is like trying to describe the taste of water. It’s just good and I need it. Considering the amount of egg yolks that go into the filling, I’d say its like a rich and thick custard. It’s gooey, it’s dense, it’s sweet, aaaaaand it’s addictive. This crack pie definitely lives up to its name! My favorite part is those bites closest to the crust. You get that ooey gooey center with the thick and thewy oat crust. Ugh, so good!
Plus, with pie season fast approaching, this Milk Bar crack pie is the perfect dessert to share with your family. There isn’t a single ingredient in it that would turn people away. It’s just goodness in a pie. It’s all we could ever ask for.
Want even more addictive dessert recipes? Check out these tasty treats:
If you make this recipe, tag the queen herself, Christina Tosi, and me too! Not saying I’m a queen but…you know…I wanna see it. Make sure to pin this recipe for later so you can make it for the Holidays! You can pin it using the button on the recipe card, above or below this post, or on any of the photos. Happy baking!Print
This is THE Momofoku Milk Bar Crack Pie recipe. With a thick and gooey center and homemade oat cookie crust, this is a pie like no other and is sure to get you hooked.
Oat Cookie (for the crust)
- 1 stick unsalted butter, room temp
- 1/3 cup tightly packed brown sugar
- 3 tbsp granulated sugar
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/8 tsp baking powder
- 1/16 tsp baking soda (just a pinch)
- 1/2 tsp kosher salt
- 1 Oat Cookie Recipe (seen above)
- 1 tbsp tightly packed brown sugar
- 1/4 tsp salt
- 4 tbsp unsalted butter, melted
Crack Pie Filling
- 1 1/2 cups granulated sugar
- 3/4 cup tightly packed brown sugar
- 1/4 cup milk powder
- 1/4 cup corn powder (or cornstarch)
- 1 1/2 tsp kosher salt
- 2 sticks unsalted butter, melted
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract
- 8 egg yolks*
- Preheat your oven to 350F and line a large cookie sheet with parchment paper.
- Cream together the butter and sugar using an electric mixer with the paddle attachment. Mix on medium-high speed for 2-3 minutes until fluffy and pale.
- Scrape down the sides of the bowl and mix in the egg yolk on low speed. Increase to medium-high and beat for 1-2 minutes or until the sugar is fully dissolved and the mixer is pale yellow.
- On low speed, add in the flour, oats, baking powder, baking soda, and salt. Mix until it just comes together.
- As best as you can, spread the dough in an even layer on the parchment paper. It should be about 1/4 inch thick. I struggled with this a bit but found that if I applied pressure in small and short strokes (with a rubber spatula) that I was able to slowly spread it even. It won’t cover the entire pan. It’ll just look like a big cookie blob.
- Bake for 15 minutes or until it has golden brown edges and a dull top. Cool completely before using. If you’re making it ahead, you can crumble it up into an air-tight container and store in the fridge. It will keep up to 1 week.
- After the cookie has cooled, crumble it up into a food processor along with the brown sugar and salt. Pulse until it resembles wet sand. In her recipe, she says that if you don’t have a food processor, to “fake it till you make it and crumble the oat cookie diligently with your hands.”
- Transfer the crumbs to a bowl and add the melted butter. I mixed it lightly with a fork then got my hands in there to full incorporate it. It should be wet enough to where it can form a ball. If it doesn’t, add 1 to 1 1/2 tablespoons of butter at a time until you get there. I had to add a whole extra 1 1/2 tablespoons to get mine to the right consistency.
- Evenly divide the oat crust between your two 10-inch pie pans. Press it in firmly to make sure the bottom and edges are covered. Use them immediately or wrap well in plastic wrap and store in the fridge for up to 2 weeks.
- Preheat your oven to 350F and have your room temperature oat cookie crusts ready.
- For this part, Christina says you MUST use a stand mixer with a paddle attachment for this. It makes all the difference in creating that smooth and silky filling. Also, take it slooooowww. Be careful to not whip ANY air into this pie.
- Combine the sugar, brown sugar, milk powder, corn powder (or cornstarch), and salt in the bowl of the stand mixer. Mix on low to evenly blend.
- Add in the melted butter and mix on low for 2-3 minutes until the dry ingredients are moist
- Add in the heavy cream and vanilla and continue to mix on low for 2-3 minutes until white streaks from the cream have completely disappeared. Scrape down the bowl.
- Add in the egg yolks a couple at a time, mixing on low until it’s just combined. It should be glossy and smooth.
- Evenly divide the filling into the two pie crusts. They should be 3/4 of the way full. Bake for 15 minutes then open the oven door and reduce your temperature to 325F. When your oven reaches that temperature, close the door and bake the pies for another 5 minutes. They should be a little jiggly in the very center of the pie but not on the edges. If they’re still too jiggly, leave them in for an additional 5 minutes.
- Take the pies out of the oven and transfer to a cooking rack. Then freeze your pies for at least 3 hours or overnight. This is what gives you that dense center. Transfer to the refrigerator to thaw for at least 1 hour before serving. Serve cold.
- Dust powdered sugar all over the top using a fine sieve. Now welcome to heaven as you enjoy your first bite!
*Quickly separate your eggs by cracking your whole eggs into one bowl, carefully scooping out the yolks one-by-one with your hands, then transferring those to another bowl.
Keywords: crack pie, milk bar crack pie, crack pie recipe