Milk Bar Pie a.k.a Crack Pie is the delicious copycat recipe for Milk Bar’s most popular pie! It piles an irresistible salty, sweet filling into an oatmeal cookie crust!
Grab a fork and snag a slice or two of this delicious homemade Crack Pie! A recipe that’s made with common pantry and fridge ingredients that takes just 15 minutes to prep!
If you’ve ever wondered, “What IS crack pie?” You’re not alone! And you certainly don’t have to wonder anymore, thanks to this copycat recipe that you can make right at home.
Grabbing A Slice Of This Crack Pie!
Taste: This homemade copycat pie is filled with one of my favorite dessert combinations, salty and sweet flavor! The buttery, custard-like filling is made of ingredients such as butter, egg yolks, milk powder, heavy cream, and more!
All of that filling goodness is then nestled into a hearty oatmeal cookie crust! Making for an irresistible slice of pie that keeps you coming back for more until the pie plate turns up completely empty!
Texture: Prepare yourself for an ooey gooey crack pie filling that’s paired with the crisp, crumbly oat cookie crust! When it’s time to finally enjoy your slice make sure to sprinkle on some light, fluffy powdered sugar to complete this texture-rich dessert!
What Is Milk Bar Crack Pie?
Crack Pie is the very pie that made Milk Bar popular! It was first made by Christina Tosi when she was working at David Chang’s Momofuku as their Pastry Chef.
Christina Tosi tossed ingredients together and served this to their staff, not expecting it to be a hit. After enjoying the pie, a co-worker claimed the pie to be similar to crack!
However, the Momofuku Milk Bar Crack Pie Recipe officially changed its name from Crack Pie to Milk Bar Pie in April 2019. This is because they felt the name was insensitive.
So, this is still the same great pie that put them on the map; it’s just under a new name! And I highly recommend watching her episode of Chef’s Table on Netflix (S4:E1).
Helpful Kitchen Tips When Making This Crack Pie
- Making The Cookie Dough – When preparing the cookie dough on the baking pan, don’t worry about filling the whole pan. The big cookie will just be crumbled later anyway, so size and appearance won’t matter!
- Crumbling The Cookie – To create the best consistency for the cookie mixture for the pie crust, I recommend using a food processor. This way, you can toss broken pieces of the cookie into the processor and pulse, getting a perfectly crumbly mixture that feels like coarse wet sand!
- Baking The Pie – The Crack Pie is done baking when the top edges are golden brown, and the center of the buttery filling is still pale yellow. If it’s still really jiggly after the baking time, then give it 5 more minutes.
- Chilling – Once the pie has cooled to room temperature, it gets tightly wrapped in tin foil and popped into the freezer for 2 hours or overnight. This allows the Crack Pie to achieve the similar dense, chewy consistency that the Milk Bar Pie has. You’ll need to move it to the fridge about 1 hour before serving.
A Great Pie To Make Ahead Of Time!
There are lots of occasions that call for making a pie ahead of time. It could be for Thanksgiving or Christmas, a family dinner, or even an office potluck.
Some pies aren’t great make-ahead-of-time options, but this Milk Bar Pie definitely is! You can make the cookie dough ahead of time, making the process of making the crust a lot quicker.
You can even freeze it for up to 3 months or simply store it in the fridge for a few days. The filling can also be made ahead of time and stored in the fridge for 3 days.
This way, you can essentially make the crust, dump the filling in, and bake! Cutting down on doing both the prep and baking on the same day!
Or you could make the entire pie and just leave it in the freezer until you’re ready to thaw and enjoy!
This Milk Bar Pie copycat recipe is one of my favorites! It’s the same delicious taste and consistency as the famous one without the same price tag!
This is one of the reasons I love copycat recipes like this one, Key Lime Pie Cookies (Crumbl Copycat) and Chick-fil-A Nuggets (Copycat Recipe)! The same great flavors are made right at home for half the price!
A lot of my favorite copycat recipes are Starbucks ones because, hello, savings! Save yourself some money, too, without sacrificing taste by checking out my Medicine Ball Tea Recipe, Cookie Butter Latte, and Pink Drink!
Does Crack Pie Need To Be Refrigerated?
Yes, it does. To store, wrap the pie tightly with plastic wrap or place slices in an airtight container. Store the pie or slices in the refrigerator to enjoy for up to 7 days.
The pie and/or slices can also be frozen for up to 1 month.
What Size Pie Pan Is Best To Use When Making This Crack Pie?
I found a 9 to 10-inch glass or ceramic pie dish worked best for this Milk Bar Pie recipe! But I personally think disposable pie tins are the way to go for this recipe if you are planning to freeze it.
Can I Just Whisk The Ingredients Together Instead Of Using A Stand Mixer?
To reach the desired smooth consistency for the filling, a stand mixer works best. Without using one, it’d be very difficult to achieve!
How Do I Prepare The Oat Crust If I Don’t Have A Food Processor?
Easy, this can be done by hand! Just place the broken-up cookie inside a Ziploc bag, seal it, and roll it with a rolling pin. Do so until fine crumbs form.
Then mix in the 2 Tablespoons of melted butter. You’ve reached the desired consistency when the mixture is a sandy texture.
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Crack Pie (Milk Bar Pie Recipe)
- Baking Sheet
- Parchment paper
- Stand mixer
- Food processor
- Pie dish/plate
- Wire rack
- Powdered sugar shaker (or sifter)
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer fitted with a paddle attachment, cream together 6 Tablespoons of butter, brown, and granulated sugar at medium speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.½ cup salted butter, ⅓ cup light brown sugar, 2 tablespoons granulated sugar
- Beat in the egg and vanilla for another 2 minutes.1 large egg, ½ teaspoon vanilla extract
- Reduce the speed to low, and mix in the rolled oats, flour, salt, baking powder, and baking soda. Scrape down the sides, and be sure that this is well mixed and there isn't any unmixed ingredients on the bottom of the bowl.1 cup rolled oats, ⅓ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking powder, ⅛ teaspoon baking soda
- Spread this cookie dough about ¼ inch thick on the prepared baking pan. It does not have to fill the whole pan, as it will just be broken up later.
- Bake for 15 minutes or until the top is turning golden.
- Remove the pan from the oven and place it on a cooling rack.
- While the cookie cools, beat together the granulated sugar, brown sugar, milk powder, and salt with a paddle attachment at low speed.¾ cup granulated sugar, ½ cup light brown sugar, 2 tablespoons milk powder, ¼ teaspoon salt
- Add the melted butter and mix until all ingredients are wet. Scrape down the sides of the bowl.½ cup salted butter
- Mix in the heavy cream and vanilla and beat for 2 to 3 minutes until fully incorporated, scraping down the sides as needed.6 tablespoon heavy cream, 1 teaspoon vanilla extract
- Keep the speed set to low as you add in the egg yolks. Mix this until the mixture is glossy, about 3 minutes.4 egg yolks
- Once the cookie has completely cooled, break it up into pieces and put them in a food processor. Add the remaining 2 Tablespoons of softened butter and add this to the food processor. Pulse until crumbly.½ cup salted butter
- Press the cookie crumbs into the bottom and up the sides of a 9 or 10-inch pie dish.
- Place the pie dish onto a baking sheet then pour the filling into the pie dish.
- Carefully transfer the baking sheet with the pie on it to the middle rack of the oven and bake for 15 minutes.
- Reduce the oven temperature to 325°F and bake for 15 more minutes. The pie should be fairly brown on top. It may still be a little jiggly. If it is very jiggly, give it 5 more minutes.
- Remove the pie from the oven and place the pie pan on a cooling rack and allow it to cool for 30 minutes. Then wrap it with tin foil and place it in the freezer for at least 2 hours, or overnight. Move the pie from the freezer to the fridge 1 hour before you are planning to serve it.
- Dust it with powdered sugar before serving.powdered sugar
- Does Crack Pie Need To Be Refrigerated? Yes, it does. To store, wrap the pie tightly with plastic wrap or place slices in an airtight container. Store the pie or slices in the refrigerator to enjoy for up to 7 days. The pie and/or slices can also be frozen for up to 1 month.
- What Size Pie Pan Is Best To Use When Making This Crack Pie? I found a 9 to 10-inch glass pie dish worked best for this recipe!
- Can I Just Whisk The Ingredients Together Instead Of Using A Stand Mixer? To reach the desired smooth consistency for the filling a stand mixer works best. Without using one it’d be very difficult to achieve!
- How Do I Prepare The Crust If I Don’t Have A Food Processor? Easy, this can be done by hand! Just place the broken-up cookie inside a Ziploc bag, seal it, and roll it with a rolling pin. Do so until fine crumbs form. Then, mix in the 2 Tablespoons of melted butter. You’ve reached the desired consistency when the mixture is a sandy texture.