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
Ingredients
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
Filling:
- 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
Instructions
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!
Nutrition
Recipe Troubleshooting
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Hayley @ The Domestic Rebel says
I love pie. And I love this pie.
Laura (Tutti Dolci) says
This pie looks amazing!! Wish I had a slice right now, in fact!
There’s a quote I like that says something like “love what you do and you’ll never have to work another day in your life.” I don’t think there’s anything wrong with living your passion and doing what you love!
Roger Stowell says
Being dull is the only sin in a blog. Sincerity and passion can be two of the most boring virtues. Make some money, that’s cool, as long as people are enjoying your blog because it’s engaging, creative and (if necessary) authoritative. . Google search is pretty authoritative, so I’d stick with engaging and creative.
JulieD says
Oooh this pie looks so good!! I think it’s important to be authentic…to be yourself in all that you do. For me that means, only doing what I love and only blogging food I actually love and eat and that includes only working with companies I love and respect.
Baker Street says
The pie looks so delicious, Jen! I want to dig right into it! Your picture with Christina is just lovely! :)
Kathryn says
I have no problem with people blogging professionally or making money from it but I only bother reading posts where I feel like I connect with the author. There are so blogs which purely seem like money making machines and I might as well be reading a recipe in a magazine. I don’t tend to visit those sites again. There are others which still manage to feel intimate and personal, no matter how successful the blogger is and those are the blogs that I really respect and admire.
When we were in NYC over the summer, I couldn’t resist a slice of crack pie. It was *so* good (although probably not an everyday treat…). I bought the cookbook too although I haven’t got round to trying to recreate it at home. I really should!
Savory Simple says
Interesting perspective! I’d be curious to see some comparisons of money making machines versus intimate/personal professional blogs. But I don’t see how to do that without being rude. I will say that I don’t like floating ads on blogs. I (obviously) don’t mind them on the sidebar, header and footer but they’re not interrupting the reading process.
On a side note, any restaurant recommendations from your trip to NYC? Most of the ones on my list are fancy pants and I think we’re aiming for casual this time.
Kathryn says
Oh yeah, those floating ads drive me a bit crazy. And the video ones that pop up and start without giving you any warning!
I went to a great place called Westville with Lauren from Keep it Sweet and Tara from Chip Chip Hooray for dinner. There are a few locations in the city and it focuses on fresh market food with a daily changing menu. Really loved it. Other than that, we went to quite touristy diners which were fine but nothing out of the ordinary. We weren’t very organised…lol.
Laura says
What is a floating ad?
Sewfrench says
So you went with corn powder after all? What else could we use? Corn starch?
I just like good recipes, I don’t care if you profit from it as long as the profiting doesn’t effect the quality…
Savory Simple says
You could also use corn flour, which I bought at Whole Foods to make her corn cookies. But corn powder has an intense corn flavor that can’t really be replicated. I’m guessing she developed the online version specifically for people who don’t want to order a specialty product.
Sewfrench says
Thanks!
This looks like an easy to turn gluten-free recipe.
Thanksgiving, perhaps?!
SamanthainSoCal says
Try dehydrating your own corn and grind into a powder?
Annamaria says
I’ve had this pie on my list of things to make but I haven’t gotten to it yet. Yours looks delicious.
Lan | angry asian says
i don’t have a problem with blogs making money, the extra income is nice for exotic ingredients like corn powder! i do have a problem with bloggers who have pop up ads and/or send out emails promoting their blogs & giveaways. i realize that it’s a marketing necessity sometimes, as well as smart to do since we’re required to leave our email (that are promised to never be published but never promised to be not-spammed at) and they’re just utilizing their own resources, but it’s annoying. i find the extremely successful blogs, when i do visit them & it’s rare that i do, they are admittedly very personable, they provide a glimpse into their day/life and makes you want to be their bffs or be them. but then it stops there. i find that i do relate to them, i leave a heartfelt comment so that they can that we are connected, that we should be bffs, and nothing. the experience becomes fractured, and i realize that they’re too big for me, even tho they appeared to be little like me, and i’m back to my little space trying to chug along, provide the same kind of personable anecdotes but with better connectedness.
this isn’t to say that those Big Blogs aren’t authentic, they’re just too big to connect with everyone fairly and i know this.
i know this comment is all over the place but the moral of the story is: being real, being accessible and being relevant are what makes a blog authentic (at least, to me). being different can be good, but only if it comes from a good place, and there’s a reason for the difference.
now, for the pie. this pie reminds me of the Kentucky Derby Pie, which is one pie that i am willing to go thru severe stomach lactose-induced pain for, tho glancing at the recipe i can see where i would be able to dairy-free it.
jen, i want you to know that i adore your space and what you’ve done with your career. i may not visit as often as i could, it’s mainly due to my own dietary constraints or desires, but i am always a fan. don’t let stuff bog you down, or compare yourself to someone else’s best (tho a good wallow is necessary sometimes). remember: Take a lesson from cats and show your butthole to the haters.
Courtney @ Bake. Eat. Repeat. says
I really appreciated this comment! Especially your thoughts on authenticity relating to accessibility. I’ve had the same frustrating experience of feeling connected, but knowing that really you’re not. I really want my site to foster a sense of community and friendship that goes beyond the typical…nice picture! I’m drooling…etc. etc. How do you foster that sense of community? Any ideas for making real connections across these fiberoptic cables?
Savory Simple says
Can you do plugins on your site, Courtney? I’m not really familiar with blogspot. But one thing I set up recently is a comment reply notification plugin. If I didn’t have that installed you might not know I responded to you. By alerting commenters that you’ve responded, it allows the conversation to continue in a meaningful direction. I’m really happy to have it.
Courtney @ Bake. Eat. Repeat. says
Thank you! That’s really helpful. I’m actually setting up a WordPress site right now so I will definitely add that in. Just one question. Does the plug in email you all follow up comments or just specific replies to you? The only ones I have seen subscribe you to all comments. What is the name of the plug in you use?
Thanks!
Savory Simple says
This one has a few customizations but it doesn’t subscribe you to all comments. You don’t receive an email unless I respond to you directly. But it makes a big difference in the conversation!
Savory Simple says
Thanks for the kind words, Lan. I think you’re dead on about the larger blogs. It’s just not possible to connect with all of their commenters. I don’t have time to respond to everyone and I’m small potatoes. But that connection is part of what makes blogging special. And I definitely don’t feel that when I try to comment on some of the larger sites. But that’s not their fault and I admire their accomplishments.
I’ll never let haters get to me! With regards to commenters, I’ve only ever had to block a few nasty ones but I’ve heard horror stories from others about the venomous comments people can leave. I try to find inspiration from everyone. Heck, this post was inspired by some negativity and I’m very happy with the results :)
I think crack pie would be fun to turn dairy-free but the one ingredient I’m not sure how you replace is the milk powder. It gives the pie a VERY distinct flavor.
Lan | angry asian says
how about powdered coffee creamer? coffeemate is usually dairy-free and i have used it in lieu of powdered milk when i used to bake rose levy Beranbaum’s breads to no problem in texture or taste…
Savory Simple says
I didn’t realize that was dairy free. If you get one that’s as plain as possible it might just work!
Valerie says
This pie has been on my radar for years but I could never get my hands on some corn powder. Thanks for finding a recipe that’s doable! :D
If someone writes from their heart, it shows. That’s what I look for most when visiting blogs. As long as a site/blog does not have a lot of “flashing” intrusive ads, I don’t mind that they’re making money by doing what they obviously love. Blogging, especially food blogging, can be quite pricy. I completely understand and respect the need to help pay of ingredients, cameras, batteries, baking supplies…the list goes on and on. :D
Savory Simple says
You can buy freeze-dried corn on Amazon and process it into a powder if you want to make the cookbook version. :)
Courtney @ Bake. Eat. Repeat. says
You asked some great questions and they come at an interesting time for me. I’m actually working right now to get my site to a place where I can make money doing it. I think a lot of people make money doing what they love–it’s why we go to school and actually specialize in something that we like. It would be silly for us to tell a banker or a teacher or a lawyer they aren’t authentic because they actually enjoy what they do. Why should blogging be different? The hardest part about authenticity for me is not comparing my blog to other blogs. Sometimes I’m tempted to emulate a style or voice of another blog that I really love. But then I always have to remind myself that the reason I love that blog is because it’s uniquely theirs. It has a distinct voice. It feels real. And if my blog lacks that “me” factor, if I try to hide who I really am or skirt around the tough stuff or never get past the surface level, no one is going to want to read my blog anyway. I read blogs because they not only share delicious food, but they also share themselves. There’s community there. Friendship. And that’s what I feel makes blogs authentic. Whew! This got way too long. Guess I had more to say than I thought! Thanks for starting the conversation!
Savory Simple says
I think it’s a topic that we all connect with. I had the same issue for years- looking at a blog I loved, seeing their success and wanting to emulate it. I think the big turning point for me was realizing that I had a distinct voice but was scared to use it for some reason. I’m not good at opening up about my life, but I’ve slowly started doing it and it’s incredibly rewarding. People really respond.
Grubarazzi (@Grubarazzi) says
The only thing that drives me crazy when I’m reading blogs is pop up ads, or so much happening on the page that the pics and articles are hard to get to. I stopped visiting some of my favorite people just because of that. However, there is absolutely nothing wrong with profiting from doing what welove. This is America, after all. We are such hypocrites.
Oh yeah. the pie looks rad.
@bluenotebacker says
Pie > cake always. Also, pretty sure I can make this pie at home for less than $44, yikes! Thanks for sharing though, it looks delicious!
Savory Simple says
I know, that’s a lot for a pie!
Christine says
Things I can’t stand about money making food blogs:
1. obtrusive ads
2. freebie product reviews and giveaways
3. staged blogger food event recaps
There are a lot of bloggers out there who do, frankly, “whore themselves out” as you say, feeling all special and enthusiastic when a brand invites them to something or gives them free stuff. They don’t always notice that they are being used and are in turn using us as their readers. How many people read advertorials in magazines in depth? Notice how they’re designed to look like a normal article so that you, oops, read them? Crudely manipulated – that’s how I feel about a lot of money making blog content
Savory Simple says
Christine, I really appreciate your honest comment. I guess the question becomes- where is the line drawn between earning a living and whoring ourselves out? With regards to the giveaways, I’ve always felt like it’s a win/win situation if I like the product. I get to give a gift to those who follow me and I’m not paying for it (because as others have mentioned, blogging gets expensive.) For me it’s about finding a balance (not posting sponsored giveaways too often) and staying honest by only pitching products I use. When I first began blogging, I pitched products I used and liked without any brand involvement just because I liked sharing the information. I don’t feel like I’m changing things too much by working with the same brands.
Then again, I’ve lined up an unusually large amount of holiday giveaways because I got a bit over-excited. So don’t judge me too harshly during the holidays :}
Christine says
I think every person has to find that line themselves – and of course there will always be people who are not interested in even looking for it ;-) Personally, I am very sensitive to the subtle ways that hobbies and passions can be corrupted by consumerism, often through the accumulation of small gestures or events that influence how a person enacst or associates value with the activity/hobbie/interest/passion. I don’t think you’ll be whoring yourself out by having giveaways all through Christmas (it’s the holidays, for pete’s sake!) but I do think you have excellently pointed out how these tactics work – the giveaways got you excited and actually influenced your decisions about your scheduled blog content such that you will now be reinforcing messages of consumption during the holidays. So when I talk about the things I dislike about money making blogs, I am thinking about their cumulative effect on the blog, writer, readers and the feedback loop into culture. I am very happy to meet another blogger who likes to dig into tough and interesting questions like this AND who doesn’t get offended in the process! Hooray!
Laura says
I’m reading all the comments today as this topic interests me! :) Like Jen, if I like a company/product, it is a win win to me. For me that has really only meant cookbooks and OXO products, both of which I adore. Christine–does it always annoy you or is it more when it takes over a blog that it annoys you?
Christine says
I share info about restaurants and products that I like as I experience them, so I’m not opposed to the notion of reviewing – but I get disappointed when I can tell that product reviews, freebie, and giveaways have started to be a prominent or driving source of content for a blogger because, for the most part, people get drawn into blogs by the person’s voice or passion or strong writing ability or interesting perspective on life…..and shifting that balance can just feel like the commodification of one’s life, and that makes me sad. It can end up being a bit of a crutch. I would rather a blogger just blog higher quality content less frequently.
Jen @ The Scrumptious Pumpkin says
I will read any food blog where I love the recipes and photos, regardless of advertising. I’m not a fan of the free product reviews though – I can go to amazon, etc. for honest reviews of products. This pie recipe sounds amazing! :)