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Few desserts have earned quite the cult following as Crack Pie now famously called Milk Bar Pie This rich gooey treat combines a golden salty oat cookie crust with a ridiculously indulgent buttery filling Every bite hits the sweet spot between nostalgia and bakery wow factor If you are craving the ultimate dessert to impress guests or just want something special for yourself this iconic recipe is a must
The first time I baked Crack Pie was for a friend’s birthday I was skeptical it could live up to the hype but the empty pie plate said it all There were no leftovers and now I get requests for this pie every year
Ingredients
- Unsalted butter: provides richness in both the oat cookie crust and filling Pick a good European style butter if you can for more depth
- Light brown sugar: adds moisture and complex caramel notes Dark brown sugar can be used for more intensity
- White granulated sugar: gives sweetness and blends smoothly into the filling
- Large egg yolks: create the signature silkiness Aim for super fresh eggs with vibrant yolks
- All purpose flour: binds the oat cookie dough For best results use a quality unbleached flour
- Old fashioned rolled oats: add wholesome texture Select whole rolled oats not instant for structure
- Baking powder and baking soda: give the oat cookie just enough lift
- Kosher salt: balances all the sweet and lifts the flavor Remember a flaky salt brings nice pops if used when serving
- Corn powder: made from freeze dried corn is the secret for that hint of toasted corn flavor Grind freeze dried corn if you cannot buy the powder ready made
- Milk powder: helps give body and creaminess to the filling
- Heavy cream: contributes rich mouthfeel Use a high quality cream with no additives
- Vanilla extract: rounds out the flavors Pick pure vanilla for true depth
- Confectioners sugar: is dusted on top for a pretty finish Sift just before serving for best effect
Step by Step Instructions
- Make the Oat Cookie Dough:
- Cream the softened butter and both sugars in your stand mixer for two to three minutes Use medium high speed until the mixture is pale yellow and fluffy
- Blend In Egg Yolk:
- Scrape down the mixing bowl then blend in the egg yolk on low Let it fully incorporate
- Beat Until Pale:
- Increase the mixer back to medium high for one to two minutes until the sugar is vanishing and the mixture turns pale white
- Add Dry Ingredients:
- Add dry ingredients that is flour oats baking powder baking soda and kosher salt on low speed Mix just until all flour is integrated and the dough looks fluffy and a bit loose not like regular cookie dough Scrape down again
- Bake the Oat Cookie:
- Grease and line a quarter sheet pan then spread the dough out to a quarter inch thick It will not reach all the edges and that is fine Bake at three fifty for about fifteen minutes until golden Cool completely before moving on
- Prepare the Filling:
- In your mixer blend all dry filling ingredients at low speed Keep it slow since too much air will ruin the dense chewy filling Drizzle in melted butter and mix until the mixture looks moist all over Pour in the heavy cream and vanilla Keep mixing until no streaks of cream remain Use a spatula to scrape the bowl Add in the egg yolks one by one paddling just until they disappear into the mix The filling should be smooth and thick do not whip it Use this filling right after mixing
- Make the Crust:
- Break up the cooled oat cookie or pulse it in a food processor with brown sugar and kosher salt You want crumbs like wet sand Transfer crumbs to a bowl Add melted butter and work in by hand until moist enough to shape Press into two ten inch pie pans so the crust is all along the bottom and sides
- Fill and Bake Your Pies:
- Pour the gooey filling over prepared crusts filling each about three quarters full Place the pans on a baking sheet
- Bake and Finish:
- Bake at three fifty for fifteen minutes The pies will remain wobbly but tops should just turn golden Without removing pies reduce oven temperature to three twenty five leaving pies inside It can take five to ten minutes for your oven to cool When the oven reads three twenty five close the door again and bake an extra five minutes Check the center it should jiggle only slightly If it is too wobbly continue baking in five minute increments Cool pies fully on a rack Speed it up in the fridge or freezer if you want Once totally cool you can freeze for a denser addictively chewy texture which is classic for this dessert Dust liberally with confectioners sugar just before slicing and serving
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My favorite ingredient has to be the corn powder It is such a surprising addition and gives that subtle roasted note If you have never tried baking with it you will be hooked My family always jokes that we need to hide the last piece because it goes missing faster than any other dessert
How to Store Leftovers
Once cooled Crack Pie keeps best wrapped tightly in its pan and refrigerated It will stay fresh for up to five days and the texture actually improves after a chill For longer storage pop slices in the freezer individually wrapped and they will last up to two months Let frozen slices thaw in the fridge before serving The pie is sweet and rich so serve chilled for the ultimate experience
Swaps and Ingredient Recommendations
If you cannot find freeze dried corn try making your own powder by blending freeze dried corn snacks in a high speed blender Milk powder can often be found in the baking aisle or online For a gluten free crust use a one to one gluten free all purpose flour and gluten free oats The pie will still set up nicely and tastes almost identical
Serving Ideas
Crack Pie shines with just a dusting of sugar but you can plate slices with fresh raspberries or strawberries for color and tartness A scoop of vanilla ice cream is never wrong with an oozy caramelized pie like this For a pretty finish drizzle plates with a touch of caramel sauce or some whipped cream
A Bit of History
Milk Bar Pie made its debut at the original Milk Bar bakery Some say the name Crack Pie came from its addictive nature now renamed Milk Bar Pie out of sensitivity and inclusiveness The basic crust and filling are inspired by classic southern chess or sugar pie taken to a whole new level by pastry chef Christina Tosi
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Frequently Asked Questions
- → What makes the filling so gooey?
The high proportion of egg yolks, butter, and sugars creates a dense, gooey texture when gently baked.
- → Can I make the oat cookie crust ahead?
Yes, the oat cookie crust can be prepared and stored wrapped at room temperature for up to five days or refrigerated for up to two weeks.
- → What is corn powder, and is it necessary?
Corn powder is freeze-dried corn ground finely; it adds unique sweetness and depth. Best results are with it, but skip or substitute with additional milk powder if unavailable.
- → How do I know when the pie is done baking?
The center should appear set at the edges but still jiggly in the middle, which firms as it cools.
- → Can this dessert be served cold?
Yes, it is often cooled and even served chilled or slightly frozen for the best dense and creamy texture.