Homemade Milk Bar Crack Pie Recipe
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- 9.5-inch/24 cm springform or tart pan
- Mixing bowls
- Baking sheet
- Food processor
INGREDIENTS
- 1 cup/100 grams rolled oats
- ½ cup/60 grams all-purpose flour
- ⅛ teaspoon baking powder
- Pinch of salt
- 5 tablespoons/65 grams light brown sugar
- 2 tablespoons/25 grams granulated sugar
- 1 large egg
- 5 ⅔ tablespoons/80 grams unsalted butter, softened
- 3 ½ tablespoons/50 grams unsalted butter, melted (for crust)
Filling:
- ½ cup/100 grams granulated sugar
- ⅓ cup/65 grams light brown sugar
- 7 ¾ tablespoons/110 grams unsalted butter, melted and cooled
- 4 large egg yolks
- 6 tablespoons/90 milliliters heavy cream
- Pinch of salt
- Butter, for greasing
- Powdered sugar, for dusting
- Crème fraîche or sour cream, for serving
INSTRUCTIONS
- Preheat the oven to 340°F (170°C), conventional/static heat. Line a baking sheet with parchment paper.
- To make the oat cookie base, combine the rolled oats, flour, baking powder, salt, both sugars, egg, and softened butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until a sticky dough forms, or use a large bowl and mix by hand with a spatula. Transfer the dough to the prepared baking sheet and press it into a flat, even layer using damp hands or a spatula. Bake for 18 to 22 minutes, until lightly golden. Remove and let cool completely at room temperature.
- Once cooled, break the cookie into pieces and pulse into crumbs using a food processor, or crush by hand in a mixing bowl. Add the melted butter and mix until the crumbs are evenly moistened.
- Grease the springform pan with butter. Press the cookie crumbs into the bottom and up the sides of the pan, using the bottom of a measuring cup or spoon to press firmly. Chill the crust while you make the filling.
- Whisk together the granulated sugar, brown sugar, and melted butter in a bowl until smooth. Add the egg yolks one at a time, whisking well after each addition. Add the heavy cream and salt, and whisk until the mixture is creamy and completely smooth.
- Pour the filling carefully into the prepared crust. Pour slowly and close to the surface so the crust doesn’t break.
- Bake for 30 minutes. If bubbles appear, that’s normal. Reduce the oven temperature to 320°F (160°C) and bake for another 10 minutes. The edges should be set, the center slightly jiggly, and the top golden brown.
- Let the pie cool to room temperature, then refrigerate overnight.
- Dust the top with powdered sugar, slice thinly, and serve chilled with a spoonful of crème fraîche or sour cream.
MY NOTES
FAQ
What makes the milk bar crack pie recipe so addictive?
The milk bar crack pie recipe is considered addictive due to its unique combination of textures and flavors. The filling is rich and gooey, made with a high butter and sugar content, egg yolks, and cream, which results in a custard-like interior with deep toffee and butterscotch notes. The oat cookie crust adds a chewy, slightly salty base that balances the intense sweetness of the filling. When served cold, the dense, sticky consistency enhances the satisfying mouthfeel. This contrast between buttery richness, a hint of salt, and an intense sugary finish is what gives the pie its cult-like following.
Can I make the milk bar crack pie recipe without a stand mixer?
While a stand mixer fitted with the paddle attachment is ideal for preparing both the oat cookie crust and the filling, the same results can be achieved using a large mixing bowl and a sturdy rubber spatula or hand mixer. For the oat cookie dough, mix until you achieve a sticky but uniform consistency. For the filling, whisking vigorously by hand or using an electric hand mixer will help incorporate the butter, sugars, and egg yolks into a smooth, lump-free batter. Just be thorough and consistent when mixing.
What can I use instead of crème fraîche?
If crème fraîche is not available, you can substitute it with sour cream, which provides similar acidity and tang to balance the sweetness of the milk bar crack pie recipe. Greek yogurt (full-fat) is another viable option, though it is slightly thicker and more tart. Whipped cream can also be used, though it lacks the acidity that helps temper the pie’s richness. Mascarpone cheese mixed with a bit of lemon juice is another suitable alternative. The main goal is to introduce a creamy, slightly sour component to offset the intensely sweet and buttery filling typical of this dessert.
Is it possible to freeze this crack pie?
Yes, the pie freezes very well. Once the pie has fully cooled and chilled in the refrigerator, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze the entire pie or individual slices for up to one month. To serve, thaw the pie in the refrigerator overnight. Do not microwave or warm the pie, as the filling is meant to be eaten cold and warming may alter its texture.
Can I substitute the oat cookie crust with a graham cracker crust?
While it is possible to substitute a graham cracker crust in the milk bar crack pie recipe, it will significantly alter the texture and overall flavor. The original oat cookie crust provides a chewy, nutty base that balances the very sweet and dense filling. A graham cracker crust, by contrast, is crumbly and more neutral in flavor. If you do substitute, make sure the graham crust is packed tightly and baked briefly to help it hold together. However, for the authentic texture and taste that defines the milk bar crack pie recipe, the oat cookie crust is highly recommended.
What is the texture supposed to be like in the center?
The center should be gooey, dense, and custard-like, with a slightly firm top and chewy edge. When baked correctly, the pie will jiggle slightly in the center when removed from the oven but will continue to set as it cools. After chilling overnight, the filling becomes firm enough to slice cleanly, yet remains soft and sticky when eaten. It should not be runny or overly firm. The texture is a key feature of the pie, offering a rich, almost caramelized consistency that contrasts with the chewy oat crust and makes the pie unique.
How far in advance can I make the pie?
The pie can be made up to three days in advance and stored in the refrigerator until ready to serve. The flavor actually improves after a day or two, as the filling continues to develop a deeper, richer taste while the texture becomes more cohesive. For longer storage, the pie can be frozen for up to one month. Just be sure to thaw it overnight in the refrigerator before serving. Whether refrigerated or frozen, always keep the pie chilled and serve it cold, as that is the traditional and intended way to enjoy it.
