Monday, April 9, 2012

Milk Bar Mondays – Crack Pie

Momofuku Milk Bar Crack Pie Recipe on

I’m at a loss for words.  Not really.  I’m actually full of them.  And they all revolve around my chef crush on Christina Tosi, and my food crush on crack pie.  This girl knows what she is doing.  And she is not a liar either.  She says ‘crack’.  She means c.r.a.c.k. 

Addicting.  Buttery.  Chewy.  Sweet.  Brown-sugar-y.  Melt-in-your-mouth. Out-of-this-world.  Ican’tstopthinkingaboutthispie.

Momofuku Milk Bar Crack Pie Recipe on

Why is my spoon diving directly into the center of the pie, you ask?  She insists that this is the way you eat it, directly out of the refrigerator.  And if I’ve learned anything thus far about Christina Tosi, I have learned that you just do what she says.  If she says use milk powder, you use milk powder with a smile on your face.  When she says paddle for 10 minutes, you just paddle.  When she says melt 2 sticks of butter and 8 egg yolks for pie, you happily do it.  And yes, when she says eat pie directly from the pie plate with a spoon, you better believe that you just do it.

Momofuku Milk Bar Crack Pie Recipe on

I have to say that it’s a good thing that the recipe makes two pies:  One to share and one to eat all by your self with a spoon on your kitchen floor.  Not that I did that or anything.  Ahem.

Remember that Friends episode where Rachel and Chandler eat cheesecake off of the floor in the hallway?  I kept thinking about that episode when I was shamelessly eating this pie with a spoon neatly cutting myself a small, modest slice of pie.

Momofuku Milk Bar Crack Pie Recipe on

I mean, just look at that gooey center.  And the crackly top.  And the oatmeal cookie crust.  Just trust me and make this one.  Your heart and soul and mind and friends will love you forever.

Momofuku Milk Bar Crack Pie Recipe on

PrintPrint Recipe

Crack Pie

Yield: 2 pies; 8 slices each

Momofuku Milk Bar Crack Pie recipe.


for the pie:
1/4 c. unsalted butter, melted
1 recipe Oat Cookie (recipe follows)
1 Tbs.. light brown sugar, packed
1/4 tsp. kosher salt
1 recipe Crack Pie Filling (recipe follows)
confectioners’ sugar for dusting

for the oat cookie:
1/2 c. unsalted butter, softened
1/3 c. light brown sugar, packed
3 Tbs. white sugar, granulated
1 large egg yolk
1/2 c. all-purpose flour
1 c. old-fashioned rolled oats
1/8 tsp. baking powder
pinch baking soda
1/2 tsp. kosher salt

for the crack pie filling:
1 c. unsalted butter, melted
1 1/2 c. white sugar, granulated
3/4 c. light brown sugar, packed
1 1/2 tsp. kosher salt
1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
1/4 c. milk powder
3/4 c. heavy cream
1/2 tsp. vanilla extract
8 large egg yolks


To prepare the Oat Cookie crust, preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate. Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.

Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4″ thick. The dough won’t end up covering the entire pan, this is okay. Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.

To prepare the pie filling, mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie. Add the melted butter to the mixer and paddle until all the dry ingredients are moist. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.

To assemble the pies, preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture. Divide the oat crust evenly over 2- 10″ pie tins.

Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350° for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. At 15 minutes, open the oven door and reduce the baking temperature to 325°. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°, close the door and finish baking the pies for 5 minutes. After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.

Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie. Just before serving finish with a dusting of confectioners’ sugar.

Check out the recipe, Meagan posted it her site, Scarletta Bakes.

And follow our Milk Bar Monday happenings on Twitter! #milkbarmondays

And check out the other posts here:

Audra – The Baker Chick
Averie – Averie Cooks
Jacqueline – The Dusty Baker
Erin- Big Fat Baker
Krissy – Krissy’s Creations
Nicole – Sweet Peony Blog

Momofuku Milk Bar Crack Pie Recipe on


49 Responses to “Milk Bar Mondays – Crack Pie”

  1. #
    Tina@flourtrader — April 9, 2012 @ 6:02 am

    I think that this is the one recipe that really made Christina get noticed in the baking world. Also, I see this recipe continue to get rave reviews, first at the Milk Bar and it continues long after the recipe has been out.
    You did a great job on this pie and it is definitely a temptation not to be missed. Have a great day!

  2. #
    Julie @ Table for Two — April 9, 2012 @ 6:24 am

    the way y’all have been talking about this pie on instagram and twitter, i really need to make this pie and try this myself. i’m all about pies that are addicting and ones that you just can’t stop eating! i love the gooey center, too! looks wonderful 🙂

  3. #
    Lauren at Keep It Sweet — April 9, 2012 @ 6:58 am

    I totally would have sat on the floor with this pie and a spoon. Love your Milk Bar Monday posts!

  4. #
    Tara @ Chip Chip Hooray — April 9, 2012 @ 7:43 am

    My sister and I are convinced that Friends episode illustrates our relationship to dessert (and each other) perfectly. Love it!! 😉

  5. #
    Audra@the-baker-chick — April 9, 2012 @ 8:00 am

    Cass your pie looks soo amazing! Wasn’t it just the tastiest thing ever? I had my last piece for breakfast yesterday and I didn’t feel guilty at all! I somehow missed the part about eating it from the middle- guess I’ll have to make it again 🙂

  6. #
    Victoria — April 9, 2012 @ 8:11 am

    I’ve eaten the real Crack Bar pie (WHOA!) in NYC and yours looks JUST AS GOOD.

  7. #
    Stephanie @ Eat. Drink. Love. — April 9, 2012 @ 8:48 am

    LOL, I love that episode of Friends. Especially when Joey catches them eating it off the floor, sits down, pulls a fork out of his coat and goes, “Alright, what are we having?” Yes, I shamelessly know like every line from every episode.

    And holy cow, this does look like pure crack!

  8. #
    Shannon — April 9, 2012 @ 9:26 am

    I can’t wait to try this! I’ve made her volcanoes and cornflake, chocolate chip, marshmallow cookies and couldn’t stop eating them, I bet this is just as good if not better!

  9. #
    Krissy's Creations — April 9, 2012 @ 10:43 am

    LOVE your pictures and the descriptions! So true is Tossi says to do it, you do it! haha 🙂

  10. #
    Nicole {Sweet Peony} — April 9, 2012 @ 11:16 am

    OMG love this haha! I was so tempted to do that, but instead, I cute myself a tiny little slice. Followed by 3 more. 🙂 I am dying over how gooey yours looks! I’ll make another one & set a spoon out for you. Gorging commences at 5pm 😉

  11. #
    amy @ fearless homemaker — April 9, 2012 @ 11:16 am

    holy mother of yum, this looks amazing!

  12. #
    Jackie @ Domestic Fits — April 9, 2012 @ 12:42 pm

    I love that episode of Friends! It spawned many, “What would you eat off the floor?” Conversations and the “Floor Eating Good” label that foods rarely earn.
    THIS I would probably eat off the floor. Just sayin.

  13. #
    Reem | Simply Reem — April 9, 2012 @ 12:44 pm

    This is lusciously awesome!!!
    You know if I can get my hand on this pie I will be so so happy…
    You know I am really enjoying this series!!!
    This pie looks so gorgeous, I have to try it soon… I am not sure if mine would look this delicious.

  14. #
    Meagan @ Scarletta Bakes — April 9, 2012 @ 12:45 pm

    Love it! I’m totally crushing right along with you. And I noted this week that all of our pies are just a wee bit different, which I think is really cool. Lovely post, Cassie! Slammin photos, as always!! 🙂

  15. #
    Jacqueline - The Dusty Baker — April 9, 2012 @ 1:00 pm

    I am going to go (crap, couldn’t wait, went) into my kitchen, grab a spoon, and eat the rest of my tiny Crack Pielette in your honor. Your pie lookis perfect, and I’d totally sit on a floor and eat it with you too. SUGARHIGH!

  16. #
    claire @ the realistic nutritionist — April 9, 2012 @ 1:09 pm

    yeah I can definitely see why they call this crack pie, it looks ADDICTIVE!! Yum!

  17. #
    Chung-Ah | Damn Delicious — April 9, 2012 @ 2:46 pm

    Oh my, this looks like perfection. Seriously. And I’ll be sure to listen to the directions and eat this gorgeous pie right out of the plate. There’s no time to waste for slicing.

  18. #
    Averie @ Averie Cooks — April 9, 2012 @ 2:49 pm

    It’s gorgeous, Cassie! I wish I could have a slice right now! 🙂

  19. #
    Kiran @ — April 9, 2012 @ 3:08 pm

    I want this pie — looks so delish 😀

  20. #
    Erin @ Dinners, Dishes, and Desserts — April 9, 2012 @ 3:31 pm

    I can’t look away! Everyone is making this pie, and I am just drooling uncontrollably!

  21. #
    Jennifer | Mother Thyme — April 9, 2012 @ 7:30 pm

    This looks so good! Gooey center with an oatmeal cookie crust, what can be better? 🙂 I just wish I had a slice of this right now!

  22. #
    Katie @ Epicurean Mom — April 9, 2012 @ 9:19 pm

    I NEED THIS! Like, now!! I adore the name and the ooey gooey center!

  23. #
    Kim Bee — April 9, 2012 @ 9:50 pm

    Goodness gracious you’ve gone and made me lose my mind. This is killer good.

  24. #
    Terra — April 9, 2012 @ 10:46 pm

    Wow, I have never heard of crack pie, but I love the name…LOL! It seriously sounds amazing! Since I am a sugar addict, I believe this would be pretty fantastic! Take care, Terra

  25. #
    Baker Street — April 10, 2012 @ 12:09 am

    I love the name of this pie and it really does live up to its name. I love the idea of milk bar mondays. 🙂

  26. #
    Anna — April 10, 2012 @ 1:06 am

    Wow, this looks pretty dang fantastic. I want a spoon and a spot on the floor beside you…I’ll fight you for some 🙂

  27. #
    Kathryn — April 10, 2012 @ 3:38 am

    I’ve heard so much about this pie, I really have to try it!

  28. #
    Nami | Just One Cookbook — April 10, 2012 @ 3:48 am

    I won’t be able to help myself cutting the biggest piece out of this pie. Looks amazing!

  29. #
    Andrea {From the Bookshelf} — April 10, 2012 @ 9:02 am

    I had this pie at MilkBar and have been dying to attempt it. Thank you for giving me the inspiration to forge on! Looks fantastic!

  30. #
    Mercedes@Satisfy My Sweet Tooth — April 10, 2012 @ 9:17 am

    I cannot believe how gooey and perfect your pie looks! I have this cookbook and have still been to busy reading it to bake anything out of it, but this will get me to start!

  31. #
    sarah — April 10, 2012 @ 11:38 am

    sold! i can’t even begin to imagine how good this tastes- especially that first bite right smack dab in the center!

  32. #
    Jen at The Three Little Piglets — April 10, 2012 @ 2:48 pm

    Well now, who doesn’t eat pie with a spoon while sitting on the kitchen floor!? I’m your huckleberry!

  33. #
    Julia — April 10, 2012 @ 5:16 pm

    I’m scared of this pie. Mainly I’m scared it may control my thoughts. Actions. And life.
    I don’t even know how to managed to sit on the floor, I’d have inhaled in on the way down. I told you, I KNOW this pie will have powers over me.
    All that to say, it looks amazing, fine job, fine job indeed!

  34. #
    Tracey — April 10, 2012 @ 7:45 pm

    I requested this book from my library after one of your posts a few weeks ago and I’m *still* waiting. Hurry library, hurry!! The pie looks insanely good 🙂

  35. #
    Baking Serendipity — April 10, 2012 @ 10:12 pm

    This spoon in the center of the pie technique is equally parts amazing and frightening. I’d lose control for sure. I think I say it every Monday, but this book is all over my wants list!

  36. #
    BigFatBaker — April 10, 2012 @ 11:49 pm

    Cassie, your pie looks like it turned out perfectly! I had a hard time not just eating this straight up out of the pan with a spoon. Actually…I don’t think I was ever able to get a full piece out! LOL!

  37. #
    review — April 11, 2012 @ 1:40 am

    that looks really great!=)

  38. #
    Leslie — April 11, 2012 @ 10:13 am

    Oh my, with a name like crack pie, I must make them!!!

  39. #
    Liz — April 11, 2012 @ 5:08 pm

    I’ve made this one!!! I think your tempting photos have convinced me to bake it again 🙂

  40. #
    Maureen @ Orgasmic Chef — April 12, 2012 @ 7:58 am

    You can give me this crack every day of the week. Please. 🙂

  41. #
    Angela @ AnotherBitePlease — November 12, 2012 @ 6:00 pm

    i am so intrigued – pinned wanna try this!!

  42. #
    Chefgonin — December 10, 2012 @ 7:29 pm

    Hello your items I find interesting, I visited your website and I noted some recipes. From Spain I invite you to visit my blog Valencia kitchen every week I updated, is very positive about other food cultures.

    Of course you know the TARONCELLO (homemade), in late December on my blog only uncover her secret ….


  1. Pingback: Milk Bar Mondays: Crack Pie

  2. Pingback: Bake Your Day » Wednesday Ramblings

  3. Pingback: Pecan Pie Bars | Bake Your Day

  4. Pingback: Crack Pie

  5. Pingback: Milk Bar Bagel Bombs | Bake Your Day

  6. Pingback: Gotta get down on Pi Day: food bloggers share their pie picks

  7. Pingback: Milk Bar Mondays – Crack Pie – Krissy's Creations

Leave a Comment