Category: Uncategorized

Corn pudding is creamy, slightly sweet, with a hint of savory! It’s packed with cream, butter, sweet and juicy corn kernels, all baked to perfection. It will be an awesome addition to your Thanksgiving spread, or make it for any weeknight.

Ingredients for Corn Pudding

This ingredient list is pretty simple! In fact, once you have your corn, you probably already have everything else in your kitchen! See the recipe card below for a list of exact ingredient measurements.

Butter: Helps make the pudding rich, with a smooth texture and a depth of flavor.

Room Temperature Heavy Cream: Gives the dish a smooth, creamy texture and flavor.

Room Temperature Large Eggs: Makes everything stick together and creates a custard like texture.

Granulated Sugar: Enhances the sweetness of the corn.

Cornstarch: Helps to thicken the mixture, giving it a custard creamy texture.

Baking Powder: Helps the pudding rise and become more fluffy and light.

Salt: Enhances the overall flavor of the dish.

Can Whole Kernel Corn: The main reason for making this dish, sweet CORN! I love how juicy and sweet it is.

Cans Cream-Style Corn: Adds to the yummy texture and flavor.

Let’s Make Some Corn Pudding!

This corn pudding is delicious and super easy to make! Plus, it only takes about 45 minutes… and that includes baking time!

Prep: Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Drain the can of whole-kernel corn well to remove any excess liquid.

Dry Ingredients: In a small bowl, whisk together the cornstarch, baking powder, and salt, then set aside.

Combine: In a large bowl, whisk the eggs until combined. Add the cornstarch mixture and stir until combined.

Whisk: Whisk in the butter, heavy cream, creamed corn, and drained corn until fully combined.

Bake: Pour the batter into the prepared casserole dish and bake until golden brown, about 45 minutes. The center should be slightly jiggly.

Rest and Serve: Let the corn pudding rest for 5 minutes before serving.

Cherry Slab Pie is an American classic made to serve a crowd! This recipe uses a tender, flaky crust that surrounds sweet, juicy cherry pie filling. It tastes incredibly delicious and is the perfect dessert for any time of year. 

Ingredients For Cherry Pie Slab Recipe

Can you believe you only need seven simple ingredients to make this gorgeous and yummy cherry slab pie recipe? You probably have everything but the cherry pie filling!  All of the exact ingredient measurements are listed at the bottom of the post on the recipe card.

Flour: The base for the crust. Use all-purpose flour for maximum tenderness.

Salt: Adds flavor to the crust.

Shortening: This is what will give your crust the best flaky texture.

Cold Water: It’s crucial that the water is cold so your crust is nice and flaky. Add it slowly until the dough forms, and don’t over-mix.

Cherry Pie Filling: Use canned cherry pie filling for convenience that tastes delicious and fruity.

Egg: Beat one large egg for the egg wash before baking. This will give your slab pie a pretty golden crust.

Sugar: Add a topping of granulated sugar or turbinado sugar before baking.

How to Make a Cherry Slab Pie

If you love my caramel apple slab pie, you will enjoy this cherry version. Like the Apple version, this comes together quickly by following the step-by-step instructions. Don’t be intimidated by the number of steps, they’re straightforward, and before you know it, you’ll have a crowd-pleasing dessert!

Dough

Prep: Preheat the oven to 375°F. Lightly spray a 10x15x1-inch jelly roll pan and set aside. In a large bowl, whisk together the flour and salt, then cut in the shortening with a pastry cutter until the mixture resembles peas.

Add Water: Add ten tablespoons of the cold water and toss together with a fork. Add one tablespoon of additional water at a time until the flour mixture has been moistened and can be pressed into a large ball of dough.

Slab

Roll the Dough: Separate the dough into two balls, one slightly bigger than the other. Wrap the smaller ball in plastic wrap and store it in the fridge. Roll out the larger dough ball on a lightly floured surface until you have a large rectangle slightly larger than 12×17 inches and thinner than ¼-inch thick.

Transfer Crust to Pan: Gently roll the sheet of pie crust up onto the rolling pin to transfer it to the prepared jelly roll pan. Unroll the crust onto the pan and carefully press it evenly into the pan.

Add the Filling: Add the cherry pie filling to the crust, spreading it to fill the entire pan.

Roll and Add the Top Dough: Roll the remaining dough into a 10×15-inch rectangle and top the pie. Fold over the edge of the bottom crust and crimp or pinch the edges as desired, trimming any excess dough.

Bake: Cut several slits in the top crust to vent the pie. Beat an egg in a small bowl, then brush it over the crust and sprinkle lightly with sugar. Bake on a lower rack for 45-55 minutes until golden brown and bubbly. Let cool for at least 20 minutes before serving, or cool completely and refrigerate until serving.

This simple air fryer pork belly recipe is great for making and enjoying this indulgent snack. It’s meaty, crispy, smothered in a sticky, salty marinade that sets the flavors off perfectly!

Ingredients Needed to Make Air Fryer Pork Belly

Pick up some pork belly from your local grocery store and make these crispy pork belly nuggets. You should have everything else in your pantry. Scroll to the bottom of the post for exact measurements.

Pork Belly: The main protein that is perfect for absorbing flavor and having the perfect crisp from the air fryer.

Soy Sauce: Gives the marinade a nice salty umami flavor.

Honey: Adds sweetness and helps the marinade stick to the pork belly.

Brown Sugar: Provides a sweet, sticky depth of flavor.

Hoisin Sauce: Adds is a sauce that is both sweet and tangy.

Sesame Oil: Gives the marinade an earthy, nutty flavor.

Ground Ginger: The best complement to salty pork with its refreshing bit of spice.

Minced Garlic: Always gives the best savory flavor that is unmatched!

Rice Vinegar: Helps tenderize the meat and balance the flavors.

Garnish: Sesame seeds and sliced green onion.

How to Make the Best Crispy Pork Belly

This recipe comes together quickly and easily. The air fryer doesn’t take much time to cook these delectable pieces of pork belly perfectly crispy. Woo, that was a mouthful! Follow my instructions to get these yummies in your mouth!

Cut the Pork Belly: Using a sharp knife, cut the pork belly into 1-inch bite-size pieces.

Whisk the Marinade: In a large bowl, combine the soy sauce, honey, brown sugar, hoisin, sesame oil, ginger, garlic, and vinegar, then whisk to combine.

Marinate: Add the pork belly pieces to the bowl with the marinade, then stir to coat. Cover the bowl with plastic wrap and put in the fridge for 20 minutes.

Air Fry: Place the marinated pork belly pieces in the air fryer basket in a single layer. Air fry the pork belly at 375 degrees Fahrenheit for 15-20 minutes. Open to shake or flip the pieces every few minutes. This will ensure they get crispy all over! Increase the time or temperature if needed to help crisp the pieces to your liking.

Million dollar mashed potatoes are unmatched when it comes to creamy velvety mashed potatoes. They get their intense flavors and smooth texture from letting the potatoes slow cook in chicken broth for so long. Then mixing them with cream cheese, butter and garlic takes them up to a whole new level!

Ingredients For Million Dollar Mashed Potatoes

This list of ingredients is short and sweet. You probably already have everything you need in your kitchen. You should definitely make these tonight with whatever you have planned for dinner. For exact measurements scroll to the bottom of the post.

Russet Potatoes: The star or the dish! They have the best texture for mashed potatoes in my opinion.

Unsalted Butter: Gives your potatoes a rich flavor and creamy texture.

Chicken Broth: Infuses a savory flavor into the potatoes as they cook.

Cream Cheese: Provides a creamy texture and a tangy flavor that complements the potatoes.

Garlic Powder: Adds that yummy savory flavor that makes everything better!

Salt and Black Pepper: To taste!

Slow Cooker Million Dollar Mashed Potato Recipe

If you are looking for an easy side dish that doesn’t take much work and tastes amazing this is the recipe for you. Get them in the crock pot, set it, and finish when you’re ready to eat dinner.

Cook: Add the potatoes and chicken broth to a large slow cooker and dot the top with butter. Cook on low for 6-8 hours, or on high for 3-4 hours.

Mash: Once the potatoes are done cooking, strain off the cooking liquid and reserve it. Use a hand masher or a potato ricer to mash all the potatoes to your liking.

Cream Cheese: Pour half of the reserved liquid over the top, add garlic powder and dot the top with the cubed cream cheese. Set the crockpot to the warm setting and cover it for 20-30 minutes, or until the cream cheese fully softens.

Combine: Stir the cream cheese into the potatoes. Add additional reserved liquid as needed until the potatoes are the desired texture. Season with salt and pepper to taste. Keep warm for up to 1 hour on the warm setting before serving.

German Chocolate Cheesecake is a rich and impressive dessert! It has an Oreo cookie crust, a chocolate cheesecake filling, and a classic German chocolate topping to finish it off! The gooey coconut pecan topping takes this cheesecake to the next level!

Ingredients to Make German Chocolate Cheesecake

There are quite a few ingredients, so make sure you have your shopping list ready. Every ingredient makes every layer taste incredible! There is nothing better than homemade cheesecake, and this one is a show-stopper!

Crust

Regular Oreos: Oreo crust is easy to make! Grab your Oreos to crush.

Butter: Melt to butter to combine the cookie crumbs.

Salt: Balances the flavors and enhances the sweetness of the crust.

Cheesecake Filling

Cream Cheese: Room temperature cheesecake mixes the best!

Granulated Sugar: Sweetens the cheesecake filling.

Sour Cream: Adds a tangy and creamy texture to the filling.

Eggs: Use large eggs at room temperature. Remove them from the fridge ahead of time!

Vanilla Extract: Adds a sweet vanilla flavor to the filling.

Unsweetened Cocoa Powder: Gives the filling its chocolate flavor.

Semi-Sweet Chocolate: Deepen the chocolate flavor with melted chocolate.

German Topping

Evaporated Milk: A rich and creamy milk to help create the topping.

Granulated Sugar: Sweetens the topping.

Egg Yolk: Binds the topping ingredients together.

Unsalted Butter: Adds richness and flavor.

Vanilla Extract: A hint of sweetness.

Sweetened Shredded Coconut: Coconut add a delicious texture and flavor in German chocolate desserts.

Chopped Pecans: German chocolate is known for having pecans!

German Chocolate Cheesecake Recipe

Nothing says love like the time you put into making this incredible German chocolate cheesecake! Follow these instructions and you’ll have a decadent cheesecake to impress everyone! I’ve broken the recipe up into a few parts to help simplify the process.

Crust

Pulse the Oreos: Preheat oven to 325 degrees Fahrenheit. Spray a 9-inch springform pan with pan spray and set aside. Pulse the Oreos in a food processor until the cookies have become a fine crumb.

Add the Melted Butter: Pour in the melted butter and salt and blend until combined.

Press and Bake: Pour the crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to get a nice, even crust. Bake for 10 minutes. Allow it to cool completely. Keep the oven to bake the cheesecake.

Cheesecake Filling

Beat the Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with the paddle at medium-high speed for about 1 minute.

Add the Sugar, Sour Cream, Eggs, and Vanilla: Add the granulated sugar and sour cream and mix at medium/low speed until just combined. Add eggs and vanilla and beat on low speed until fully combined, about 30 seconds-1 minute.

Mix in the Cocoa Powder and Melted Chocolate: Add the cocoa powder and melted chocolate. Beat until just combined. If you have scraped down the bottom and sides of the bowl throughout the mixing process, the filling will be smooth and fairly runny.

Pour Into Foil-Wrapped Springform Pan: Use 18-inch heavy-duty aluminum foil to wrap the outside of the springform pan with 3-4 sheets of foil that are large enough to go all the way up the sides of the pan. Place the wrapped pan in a deep roasting pan. Add your cheesecake batter to the springform pan.

Prepare Roasting Pan and Water/ Bake/ Cool: Add hot water to the roasting pan until the water reaches about 1 ½ inches up the side of the springform pan. Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be a little bit jiggly in the center, but not liquid. Once the cheesecake is set around the edges, it will still have a bit of a wobble in the center when you shake it. Turn the oven off and leave the cheesecake in it for an hour or so, until the oven has cooled down. Remove the German chocolate cheesecake from the oven and take off the foil lining from the pan. Cover the cheesecake with plastic wrap then refrigerate it for at least 6 hours.

German Topping

Combine the Evaporated Milk, Sugar, Egg Yolk, and Butter: In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter.

Boil: Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.

Stir in Pecans and Coconut: Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat.

Cool the Topping/ Top the Cheesecake: Let the topping cool completely and store in an airtight container in the refrigerator until the cheesecake is ready to be served. Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top the cheesecake with the German topping and enjoy your German chocolate cheesecake!

Cream cheese biscuits have a slight twist to the classic version. With the added cream cheese, they have a softer, more fluffy texture with an added tangy flavor that is so good!

Ingredients for Cream Cheese Buttermilk Biscuits

You can make these delicious biscuits up in no time! You should already have all of the ingredients in your pantry. For exact measurements, scroll to the bottom of the post.

All Purpose Flour: The main ingredient that provides structure.

Baking Powder: Helps the biscuit’s texture remain fluffy and airy.

Salt: Enhances the flavors.

Cold Unsalted Butter: Adds a depth of flavor and creamy richness.

Cream Cheese: The secret ingredient that sets these biscuits apart. It adds a tangy flavor and a soft, fluffy texture.

Cold Buttermilk: Adds to the tanginess and delicious flavor while keeping the biscuits from being dry.

Melted Butter: Spread on top of the biscuits before baking to give them a golden brown top.

How to Make Cream Cheese Biscuits

You can make these cream cheese biscuits in just 30 minutes. They are easy to make, and your family will love scarfing these down for brunch or an after-school snack. Follow my steps below to ensure they turn out perfect!

Whisk: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a large bowl.

Grate and Cut: Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes. Add the grated butter and diced cream cheese to the dry ingredients.

Cut: Cut the butter and cream cheese into the flour mixture using a pastry cutter or the back of a fork.

Mix: When the butter and cream cheese have been incorporated, add the buttermilk and mix the dough with the pastry cutter until a shaggy dough forms.

Knead: Dump the dough onto a lightly floured surface. Work the dough with your hands until it comes together. Don’t overwork the dough, or your biscuits will be tough.

Roll and Cut: Roll dough out with a rolling pin into a 1/2-inch thick rectangle. Cut the biscuits out of the slab using a biscuit cutter or cup with about a 3-inch diameter. Roll the dough out again and continue the process until all the dough is used.

Baking Sheet: Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.

Brush and Bake: Brush the cream cheese biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.

Enjoy delicious Asian flavors in these Korean Beef Lettuce Wraps! This appetizer or main is loaded with tasty lean ground beef, sautéed shredded carrots, red bell pepper, and garlic, all tossed in a mouthwatering sauce and spooned into lettuce leaves.

Ingredients for Korean Beef Lettuce Wraps

Whether you enjoy these beef lettuce wraps as an appetizer or light meal, they always deliver amazing flavor and texture. Plus, I love that they’re high in protein and low in carbs. Here is a note on all of the ingredients. Check out the recipe card for exact measurements.

Beef: For the protein base of these wraps, you’ll need 1 pound of lean ground beef. I like to use 90% lean, so they’re plenty flavorful without much grease.

Garlic: Freshly minced garlic gives the meat an extra boost of flavor.

Vegetables: Shredded carrots and diced red bell pepper add vibrant color and extra heartiness!

Brown Sugar: Adds a touch of sweetness to balance out the savory and spicy flavors.

Soy Sauce: The base of the sauce. Use reduced sodium if you’d like.

Sesame Oil: Provides the sauce with a slightly nutty, complex flavor.

Ground Ginger: Gives the sauce a zesty, warm taste.

Gochujang Korean Chili Sauce: This sauce perfectly combines spicy, salty, earthy and sweet. It also has a thick, sticky texture that coats the beef wonderfully.

Butter Lettuce Leaves: You’ll need ten butter lettuce leaves to hold the filling. They add a layer of fresh crispness that can’t be beat! Boston and iceberg lettuce will also work.

Garnish: Finish with sliced green onions and sesame seeds for extra texture.

Korean Beef Lettuce Wrape Recipe Instructions

This beef lettuce wrap recipe comes together in just four easy steps and can be ready to serve in less than 30 minutes. Now, that’s my kind of recipe – especially one that’s as tasty as this!!

Cook the Beef: In a large skillet over medium-high heat, add the ground beef and cook until no longer pink. 

Add the Veggies: Stir in the minced garlic, shredded carrots, and diced red bell pepper. Cook for 4 minutes or until the vegetables soften.

Make the Sauce: In a small bowl, whisk the brown sugar, soy sauce, sesame oil, ginger, and Korean chili sauce.

Serve: Pour over the ground beef and let simmer for 2 minutes. To serve, add ¼ cup of the beef mixture to a large leaf of lettuce. Garnish with green onions and sesame seeds.

Chicken pot pie casserole is a fun twist on the classic pot pie. It’s made with buttery biscuit dough, tender chicken, crunchy veggies, and the most delicious creamy sauce loaded with incredible seasoning. Comfort food at its finest!

Ingredients For Chicken Pot Pie Casserole

The ingredients for this recipe come together quickly and easily, making it perfect for busy days. In fact, you likely already have most of the items on hand, so there’s no need for a long shopping list. Scroll to the bottom of the post to find the exact measurements.

Shredded Cooked Chicken: The perfect protein to absorb all the delicious flavors. You can either use rotisserie or canned chicken or cook your own, depending on your preference.

Butter: This is used to cook the vegetables and, in turn, create the roux for the sauce.

Carrots: Not only do they add sweetness, but they also provide a nice crunch to the pot pie.

Celery: Gives the recipe a savory crunch that complements the other vegetables.

Yellow Onion: It provides a nice savory flavor and a subtle crunch.

Dried Parsley and Thyme: These herbs add color and flavors that enhance the whole dish overall.

Minced Garlic: This is the best savory flavor enhancer. In fact, give me all the garlic!

Salt and Black Pepper: These seasonings bring out and balance the flavors in the dish.

All-Purpose Flour: It acts as a thickening agent for the sauce.

Chicken Broth: This ingredient creates a flavorful and rich base for the sauce.

Half and Half: It adds creaminess and a smooth texture to the sauce.

Lemon Juice: This brightens up the whole dish, cutting through the richness.

Chicken Bouillon: It intensifies the chicken flavor, making the dish more robust.

Tube Biscuit Dough: This takes the place of the crust, giving the dish a dumpling-like texture instead.

Chicken Pot Pie Casserole Recipe

This easy chicken pot pie casserole only takes 20 minutes of prep, and the oven does the rest. You can also get everything prepped and leave it in the fridge until you are ready to eat dinner.

Prep: Preheat the oven to 375 degrees Fahrenheit and then spray a 9×13 inch baking dish with non-stick cooking spray. In a large skillet, heat ¼ cup of the butter over medium-high heat, then, add the carrots, celery, and onion.

Cook: Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add the parsley, thyme, garlic, salt, and pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.

Make a Roux: In the same skillet, heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in the flour to create a paste and cook for 1-2 minutes.

Pour and Whisk: Slowly whisk the chicken broth, half-and-half, and lemon juice into the flour and butter paste, ¼ cup at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk the bullion into the gravy.

Stir and Cook: Add the cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly, then pour the filling into the prepared baking dish.

Roll and Cut: Roll the biscuit dough to be about ½ an inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.

Bake and Serve: Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.

Easy Bola Bola (Filipino meatballs) combine pork, panko breadcrumbs, carrots, and onions to create a versatile meatball recipe. Tender and tasty on the inside then deep-fried and crispy on the outside! The perfect appetizer or dinner idea!

Ingredients to Make Bola Bola

Taste the flavors of Filipino cuisine at home with this bola bola meatball recipe! It just takes a handful of simple ingredients to make. Check out the recipe card at the bottom of the post for the exact measurements.

Ground Pork: Ground pork is traditional but use ground chicken or ground turkey if you prefer.

Onion:  I like to finely dice or sometimes grate the onion so that I get the flavor and not the texture.

Carrot:  One small carrot will do! You don’t even need to peel it, wash and grate it whole.

Garlic: Fresh minced garlic is the best!

Panko Breadcrumbs: Gives it a tasty texture and helps give the meatball structure.

Egg: Helps to bind the ingredients.

Soy Sauce: Just a little for that umami flavor and to help moisten the mixture.

Salt and Pepper: Enhances and balances the meatball flavors.

Oil: Use a neutral oil for frying like canola or vegetable oil.

Sweet Chili Sauce: Serve your meatballs with this yummy sauce. It’s so good!

Filipino Meatballs Recipe

These meatballs come together quickly and easily, making them perfect as a side dish, main course, or an appetizer for gatherings.

Combine: In a large bowl combine the ground pork, onion, carrot, garlic, panko breadcrumbs, egg, soy sauce, salt, and pepper.

Mix: Mix everything until well combined.

Shape: Shape the mixture into 1-inch balls and set aside.

Fry: Fill a large skillet halfway with canola oil. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. Using tongs or a spider spatula, add the meatballs to the hot oil. Be careful not to overcrowd the skillet. Fry the meatballs, flipping halfway through until cooked through and golden brown on the outside, about 4-5 minutes total. Cool on a plate lined with paper towels.

Delicious and addicting, the famous Crack Pie is what made New York City’s Milk Bar bakery so popular. This copycat recipe is made with a sweet and salty filling tucked inside a crispy oat cookie crust. It’s so good you won’t be able to stop eating it!

What’s in a Milk Bar Crack Pie?

This crack pie recipe is comprised of three components: the oatmeal cookie, the pie crust (which uses the oatmeal cookie), and the pie filling. It takes a little extra time to make the oatmeal cookie for the crust, but the tasty results are so worth it. All of the exact ingredient measurements are listed in the recipe card at the bottom.

Oatmeal Cookie

Unsalted Butter: Adds richness to the cookie dough. Salted will also work. Just adjust the amount of added salt you use.

Sugars: A mix of brown and granulated sugar adds classic sweetness and a rich, complex taste.

Egg: Binds the cookie ingredients.

Old Fashioned Oats: For hearty texture.

Flour: All-purpose flour gives the cookie a tender structure.

Baking Staples: Combining baking powder and baking soda will ensure the cookie bakes properly and has plenty of rise.

Salt: To enhance the flavor.

Crust

Oatmeal Cookie: This crust is similar to a graham cracker crust, but instead of graham crackers, you’ll use oatmeal cookie crumbs.

Brown Sugar: To perfectly sweeten the crust.

Butter: Melted unsalted butter adds buttery flavor and binds the cookie crumbs and sugar together.

Filling

Sugars: Use both granulated and brown sugar for extra sweetness.

Milk Powder: Adds texture and ensures the perfect thickness.

Butter: Adds rich flavor.

Heavy Cream: Provides wonderful richness in the gooey filling.

Egg Yolks: Gives the filling a custard-like texture.

Vanilla Extract: A classic dessert ingredient that adds extra warmth to the filling.

How to Make Momofuku Milk Bar Crack Pie

This recipe requires a little planning—you’ll make the cookie for the crust, bake it, let it cool, and chill the pie—but once you take a bite, you’ll be obsessed! The results are beyond amazing, and despite several steps, the recipe is straightforward.

Oatmeal Cookie

Beat: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Add the butter, brown sugar, and sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed for 1-2 minutes, until light and fluffy.

Mix: Add the egg and beat until combined. Add the oats, flour, baking powder, salt, and baking soda and mix until combined.

Form: Spread the cookie dough on the prepared baking sheet until it is a large rectangle that is ¼-inch thick.

Bake: Place in oven and bake for 15-18 minutes, until the edges are darker brown and the top of the entire cookie is lightly golden brown. Let it cool completely.

Crust

Break the Cookie: Break the cooled oatmeal cookie into pieces and put it in a blender or food processor.

Make Cookie Crumbs: Pulse until the cookie has turned to fine crumbs. I found it easier to do this in 3-4 batches, rather than all at once.

Mix: Add the cookie crumbs to a medium bowl and add the brown sugar and butter. Mix until all the crumbs are moistened and the mixture resembles wet sand.

Press: Use your fingers or measuring cup to press the crust evenly into the bottom and up the sides of a 9-inch pie dish. Set aside.

Filling

Whisk: Add the sugar, brown sugar, and milk powder to a large bowl and whisk until combined.

Beat: Add the melted butter and use a hand mixer or stand mixer fitted with the whisk attachment to beat it until combined.

Combine: Add the cream and vanilla and mix until combined.

Beat: Beat in the egg yolks until fully combined.

Bake: Add the filling to the crust and bake at 350 degrees Fahrenheit for 30 minutes. Lower the heat to 325 degrees Fahrenheit and finish baking the pie for 20-22 minutes, until the edges have set but the center still has a little wobble to it. Remove the pie from the oven and let it cool to room temperature. Then, chill the crack pie in the refrigerator for at least 2 hours before serving.