Crack Pie

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.