Momofuku Milk Bar’s Crack Pie

Momofuku Milk Bar’s Crack Pie is one of the most delicious things you will ever taste. That is a scientific fact.

Momofuku Milk Bar's Crack Pie ~ Savory Simple

I met Christina Tosi earlier this year at a pastry event in DC and was totally smitten. Full blown girl crush. She is so incredibly creative! Talk about inspiration. I wanted to hang out with her all night but also didn’t want to be a weird stalker chick. So I let her do her job after sampling everything on the table. All of it was delicious.

Just me and my BFF Christina Tosi hanging out

I’ve been making recipes from her cookbook for quite some time and they’re all amazing. The corn cookies and the blueberries and cream cookies are to die for. And I’m so excited that I’m finally going to visit Momokufu Milk Bar in November when Jeff and I head to NYC for 3 days. When a friend requested that I make her Momofuku’s crack pie, I was happy to oblige. It’s ooey, gooey, sweet and exactly what I’d expect from someplace called Milk Bar.

5 from 1 vote
Momofuku Milk Bar's Crack Pie

Momofuku Milk Bar's Crack Pie is one of the most delicious things you will ever taste. That is a scientific fact.

Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Christina Tosi
Oat cookie crust:
  • Nonstick cooking spray
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
  • 5 1/2 tablespoons packed brown sugar, divided
  • 2 tablespoons sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon nonfat dry milk powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • Confectioners' sugar for dusting
Prepare the crust:
  1. 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.
  2. 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:
  1. Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
  2. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.


Happy baking!  (Or you could always just order the pie online.)

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  • I think it’s important to do what makes you happy. If you want to make money on your blog, then go for it. If people don’t want to read any more, then so be it. I’m a bit worried though that there seem to be hundreds of new people out there every day trying to do it. I hope it works out for you.

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    for a thousand eyes will smoulder with jealousy
    while you are just flying past.

    Do what you love. Do what is right for you. Ignore those who would drag you down because they don’t have the courage to follow your path. BTW, just found your blog tonight via Pinterest and I love it! :)

  • I think a blogger loses authenticity when the brand (sponsor) isn’t a good fit for the blogger’s brand. Or even branding category. I don’t read a DIY blog for recommendations for a new car. And if I read a fashion blog because she is great at putting together outfits from Target and Kohl’s’, I don’t appreciate when all of a sudden she is pitching designer duds. I also see that creativity goes out the window with some sponsored posts. I think the way to be authentic is to be true to your own brand and turn down offers/sponsors that aren’t a good fit. Blogging is work and a blogger should make money but the blogger should be true to her self and her readers. Then authenticity isn’t an issue.

  • My boyfriend just got me this cookbook, and I am so excited to start baking from it! (And to visit Milk Bar next time I’m in the city.) Might just have to start with the crack pie!

    • Well for starters, you definitely shouldn’t credit me in your blog post, you should credit Christina Tosi and Momofuku Milk Bar. It’s their recipe :)

      I skimmed your recipe and instructions and see that you’re calling it “adapted.” Can you describe specifically what changes you made to adapt it? That would help give me an idea of what the issue might be. I make Momofuku’s exact version all the time without any issues.

        • When you say it tasted like straight butter, does that mean it wasn’t sweet? If that’s the case I’m guessing the layers separated. In this scenario alll of the sugar would have sunk to the bottom and you would have a buttery custard layer on top that was missing the sweetness. I’ve run into that issue with buttermilk pie in the past and this pie has several similarities.

          I never figured out why the buttermilk pie was separating but I’m guessing it had something to do with either the oven temperature being off or the eggs being over or under beaten. I would look into this. Google might be able to provide more detailed information. Sorry it didn’t work out for you!