Milk Bar Crack Pie Recipe

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Substituting The Corn Powder In Crack Pie

HOW TO MAKE CRACK PIE – Momofuku Milkbar 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 when I saw the one ingredient that I missed. So naturally, I start to panic. Ive got the ingredients already mixed in the bowl I cant leave to go to the grocery store!

Once that passed I thoughtwhat the heck is corn powder?? Through a frantic Google search, I realized its pretty tough to find in stores unless you can get freeze dried corn . Since it was already late and I had no idea where Id find it, I grabbed the only corn product I had cornstarch.

Im sure the corn powder brings a unique flavor to the pie but mine turned out just fine without it. If youre in the same boat, dont panic. Just swap it out like I did!

Momofuku Milk Bar’s Crack Pie

  • 9tablespoonsunsalted butter,room temperature, divided
  • 5 1/2tablespoonspacked brown sugar, divided
  • 3/4cup plus 2 tablespoons old-fashioned rolled oats
  • 1/2cuppacked brown sugar
  • 1tablespoonnonfat dry milk powder
  • 1/2cupunsalted butter, melted, cooled slightly
  • 6 1/2tablespoonsheavy whipping cream
  • 1teaspoonpure vanilla extract

Prepare the crust:

  • Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment paper coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
  • Using hands, crumble oat cookie into large bowl add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Prepare the filling:

Overview: How To Make Milk Bar Crack Pie

  • Make oatmeal cookie crust: Bake an oatmeal cookie dough on a sheet, let it cool and then crumble it up. At this stage, its hard not to break off a piece of cookie for yourself! Mix the crumbs with butter and brown sugar, then press the mixture into a pie dish for the crust. The crust is the perfect cookie consistency to hold the gooey buttery filling.
  • Prepare the filling: The filling is a mixture of sugar, milk powder, egg yolk, heavy cream, butter and vanilla. This can be mixed together with a whisk by hand or by using the whisk attachment for your stand mixer. Pour this liquid filling into the cookie crust and bake.
  • Bake the pie: The baking process can be finicky. Ive made this pie a few times and I have learned to let the pie bubble and use the full baking time. The pie will still jiggle in the center and it may still be bubbling when time is up. Thats okay! Remove the pie from the oven and it will solidify as it cools.
  • Do you love Christina Tosis recipes? Check out my rendition of her cereal milk ice cream.

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    You Can Watch Me Bake The Pie From Start To Finish On My Youtube Channel Here Or Scroll Down For The Full Recipe

    This pie is nothing like anything Ive ever tasted before, and very unlike traditional British pies or tarts, except perhaps a sexed-up treacle tart? Apparently it was created out of a failed attempt at an American Chess Pie, a recipe born out of hard times. Imagine your baking fail turning out THIS good though? My baking fails usually last however long it takes me to grumpily devour one half of it before throwing the rest violently into the closest refuse receptacle.

    Essentially, a rustic oat cookie is baked, blitzed and pressed into a pie crust. Then it is generously filled with a truly addictive dense and buttery filling. The Crack Pie filling almost resembles a freshly baked blondie. It is crisp, soft, dense and sweet all at the same time, and every mouthful leaves you longing for just one more bite. It is unique and utterly wonderful.

    While the Momofuku Milk Bar Crack Pie is recommended to be served cold, it is also delicious at room temperature and incredibly heavenly when warmed quickly in the microwave and attacked greedily with a fork. I couldnt stop talking to people about this pie, and I am SO excited for you all to try it out!

    In the Maverick Baking version of this classic, I have fiddled around with a lot of the ingredients to make them more accessible for British/European readers, and switched them into metric measurements.

    For More Delicious Pie Recipes Check Out My:

    Momofuku Milk Bar Crack Pie Recipe

    Oat Cookie

  • 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 that I was able to slowly spread it even. It wont cover the entire pan. Itll 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 youre 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.
  • Crust

  • 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 dont have a food processor, to fake it till you make it and crumble the oat cookie diligently with your hands.
  • Filling

  • Preheat your oven to 350F and have your room temperature oat cookie crusts ready.
  • Also Check: Campbells Soup Recipes For Chicken Pot Pie

    What Is The Milk Bar Pie

    The Milk Bar pie is a play on the classic American chess pie with an egg yolk thickened sweet filling. Where I live, we don’t have chess pies and I think the closest relative would be certain sugar pies that are thickened with eggs. My all time favourite sugar pie is maple pie, like this gorgeous maple syrup pie that is a real treat if you are a fan of maple syrup.

    Milk Bar pie was formerly called Crack pie. It underwent a name change in 2019. The former name came from the fact that once you start eating this pie, you can’t stop. The name was insensitive and so Milk Bar renamed their famous pie to the Milk Bar pie. The recipe stayed the same.

    This pie is a bestseller at Milk Bar, along with the Milk Bar birthday cake, the birthday cake truffles, and the compost cookies .

    First Make The Oat Cookie

    • Prepare for baking: Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
    • Cream butter and sugars in a stand mixer with a paddle attachment on medium-high for 2 to 3 minutes, until fluffy and pale yellow.
    • Mix in egg yolk : Scrape down the sides and switch to low speed. Add the egg yolk then increase the speed to medium-high. Beat 1 to 2 minutes until the mixture is pale white.
    • Add dry ingredients: Scrape down the sides and switch speed to low. Add flour, oats, baking powder, and baking soda. Mix until the dough comes together and there are no remnants of dry ingredients, about 1 minute.
    • Spread the dough : Turn the dough out onto the baking sheet and, using an offset spatula, spread to a ¼-inch thickness .
    • Bake 15 minutes, or until the middle of the cookie is puffed, but the edges are firmly set. Cool completely before using.

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    Crack Pie Bars Are Utterly Irresistible

    Theyre inspired by NYC eatery Milk Bars famous Crack Pie,which caused quite a stir when it debuted several years ago. Ive made that pie and I can tell you that the recipe is almost absurdly complicated, so even though the restaurant posts it on their website, you hardly ever see it done.

    Ive winnowed it down to a more manageable process for you, without losing any of that infamous charm. If youve never had it, its a little tough to describethe experience is chewy, toffee-sweet, wet-moiststicky, silky, and yes, addictive. To be honest I wouldnt recommend making the pie, its more trouble than its worth, but these pie bars are a solid go for it, if only to see the look on your familys/friends/guests faces when you tell them whats for dessert.

    Make The Oatmeal Cookie Crust

    Milk Bar Pie Recipe – Crack Pie Momofuku/Milk Bar
  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • Combine 57 grams of the butter, 38 grams brown sugar, and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high until the mixture looks fluffy and pale yellow, about 2-3 minutes. Scrape down the sides of the bowl, add the egg yolk, and mix on medium speed until the sugar granules dissolve and the mixture looks very pale , about 2 minutes.
  • Turn the mixer to low speed, and add the flour, oats, baking powder, baking soda, and 1 gram salt. Mix just until the dry ingredients are fully incorporated, about 1-2 minutes. Dump the mixture onto your parchment lined sheet pan and flatten it out with your hands until its about ¼ inch thick. It wont come close to filling the sheet pan, and its fine if its an irregular shape as long as the depth is mostly even . Bake until golden brown at the edges and set in the middle, about 15 minutes. Cool completely.
  • When the cookie is cool, break it into pieces and add them to the bowl of a food processor. Add the remaining brown sugar and salt and pulse until the mixture is broken down into fine crumbs.
  • Melt the remaining 27 grams butter. Transfer the crumbs to a small mixing bowl and add the butter and mix until you can form the mixture into a ball. Press the mixture evenly along the bottom and up the sides of your pie tin and place on a sheet pan.
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    What Is Milk Bar Pie

    The Momofuku Milk Bar Pie was developed in 2008 by Christina Tosi. This was one of the original pies Tosi created for Milk Bar consisting of an oatmeal cookie crust and a gooey, buttery filling. The original name for the pie was Crack Pie which the company changed to The Milk Bar Pie in 2019. The pie itself remains the exact same.

    Momofuku’s Crack Pie Gluten Free

    Momofuku’s Milk Bar The LA Times recipe calls for two 9 or 10 inch pie pans. I couldn’t quite stretch the crust to fill two pie pans, so I used one 9×13 inch ceramic baking dish instead. COOKIES

    • 2/3 cup plus 1 tablespoon flour
    • 1/8 teaspoon baking powder
    • 1/3 cup light brown sugar
    • 3 tablespoons sugar
    • 1 cup rolled oats


    • Cookies
    • 1/4 cup butter
    • 1 1/2 tablespoon brown sugar
    • 1/8 teaspoon salt


    • 3/4 cup plus 3 tablespoons light brown sugar
    • 1/4 teaspoon salt
    • 1/3 cup plus 1 teaspoon milk powder
    • 1 cup butter, melted
    • 3/4 cup plus 2 tablespoons heavy cream
    • 1 teaspoon vanilla extract
    • 8 egg yokes
    • powdered sugar for garnish

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    Tips For Making Crack Pie

    I would halve the entire recipe, not just the filling portion, right off the bat

    I would use a 9-inch, not 10-inch, pie plate as she recommends. I felt it was just barely enough filling and dont attribute it to halving the recipe. I also used more than half the cookie for the crust and feel a 9-inch would be better.

    I would underbake the cookie crust by about 25-30% of what she recommends so that it crumbles easier and packs into the pie plate easier plus it gets baked a second time anyway as part of the pie.

    I would consider buying a store-bought graham cracker pie crust and just making Christinas filling if I wanted to take this recipe from 2 hours of standing on my feet to 15 minutes by just making the filling.

    Tosi recommends baking the entire pie, crust and filling together, for 15 minutes at 350F, opening the oven door and allowing the oven to cool to 325F, and then baking for about 5 more minutes after the oven temperature has reached 325F .

    I needed to bake mine for about 31-34 minutes of total baking time in order for the center to set . Also I was only baking one pie if I had two in the oven, it would have taken even longer.

    Additional TimeTotal Time

    This recipe lives up to its name and everyone should try this pie at least once!! Its a fairly involved recipe from Christina Tosis Momofuku Milk Bar cookbook, but I promise the effort is worth it!

    After Complaints That It Made Light Of An Epidemic Milk Bar Renames Its Famous Crack Pie

    Momofuku Milk Bar Crack Pie Recipe

    The recipe will remain the same. But the name of Milk Bars signature dessert is getting a change that some critics say is long overdue. Crack Pie the trademarked name for the chains buttery, sugary pie will now become Milk Bar Pie.

    The name was a reference to crack cocaine the gag being that the pie was just as addictive as the drug. But an increasing chorus of critics have pointed out that the name makes light of a serious drug epidemic, and one that had an outsize impact on the African American community. The callousness with which people throw around the word crack isnt the same with other drugs. We dont call any desserts opioid pie, even though those drugs, which claim predominantly white lives, are highly addictive, too.

    Last month, the Boston Globes Devra First called out chef Christina Tosis use of the word in an essay titled Theres nothing cute about crack pie. It is a moment to pay attention to the way we talk about food, to stop speaking lightly about addiction and equating it with deliciousness, she wrote. San Francisco Chronicle food critic Soleil Ho put the word on her list of Words youll never see me use in restaurant reviews, writing, No matter how delicious something might be, its effect on me is nothing close to what crack does to people and their families. Ho also pledged not to use the term addictive in her writing.

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