I can’t get enough of Momofuku Milk Bar’s famous Crack Pie recipe from their New York Bakery. This rich and more-ish Crack Pie recipe pairs a homemade oat cookie crust with an ooey, gooey, buttery filling for a pie that really is as addictive as the name suggests!
What is the big deal about Momofuku Milk Bar’s Crack Pie?
Fun Fact: I’ve never been to New York City so I’ve never actually tried the famous Momofuku Milk Bar Crack Pie. As the name suggests, it is a super addictive pie made with a homemade oat cookie pie crust and a rich, buttery brown sugar filling.
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 Momofuku 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 more-ish! I could each the oat cookie crust by the fist full.
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!
What size pie dish do I need?
I’ve been waiting to bake this pie ever since my mom gifted me the Momofuku 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.
Can I substitute the corn powder in the recipe?
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 later purchased corn powder online to make a TRUE crack pie and it really does help bring a unique flavor to this recipe. But the cornstarch version turned out just fine. If you’re in in a real pinch, cornstarch WILL work but I definitely recommend planning ahead and purchasing the corn powder online!
How do I make the Oat Cookie Crust?
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! (And, I’ve started making just the cookies with a little of that addictive butter filling on top!)
For more delicious pie recipes, check out my:
- Cinnamon Sugar Butter Pie (with a Pecan Crust!)
- Best Pretzel Pecan Pie
- Apple Butter Crusted Pie (with Cinnamon Sugar)
- Turtle Brownie Pie (with Homemade Caramel!)
- Oreo Crust Chocolate Peanut Butter Pie (No Cream Cheese Recipe)
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this Crack Pie. 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