Momofuku Milk Bar’s Crack Pie is one of the most delicious desserts you will ever taste. That is a scientific fact.
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.
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.
Momofuku Milk Bar's Crack Pie
Oat cookie crust:
- Nonstick cooking spray
- 9 tablespoons unsalted butter, room temperature, divided
- 5 1/2 tablespoons packed brown sugar, divided
- 2 tablespoons granulated sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon kosher salt
- 1/2 cup 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:
- 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:
- 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.
- Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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