Copycat Crack Pie

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 06/19/21
Crack Pie

 The Spruce / Kristina Vanni
Prep: 60 mins
Cook: 65 mins
Chill: 8 hrs
Total: 10 hrs 5 mins
Servings: 10 servings
Nutrition Facts (per serving)
485 Calories
30g Fat
49g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 485
% Daily Value*
Total Fat 30g 39%
Saturated Fat 18g 89%
Cholesterol 202mg 67%
Sodium 276mg 12%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 4%
Total Sugars 38g
Protein 6g
Vitamin C 0mg 0%
Calcium 59mg 5%
Iron 1mg 7%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chef Christina Tosi of the Milk Bar dessert empire located in New York City is the creator and mastermind behind the original Crack Pie, now known as the Milk Bar Pie. With this recipe you can make the legendary fan-favorite dessert in your own kitchen. The ooey-gooey buttery filling is surrounded by a homemade oat cookie crust that will have you asking for seconds (and thirds).

Ingredients

For the Oat Cookie:

  • 1/2 cup (8 tablespoons) unsalted butter, softened

  • 1/3 cup light brown sugar, firmly packed

  • 3 tablespoons granulated sugar

  • 1 large egg yolk

  • 1/2 cup all-purpose flour

  • 1 cup rolled oats

  • 1/2 teaspoon salt

  • 1/8 teaspoon baking powder

  • 1 pinch baking soda

For the Crust:

  • 1 tablespoon light brown sugar, firmly packed

  • 1/4 teaspoon salt

  • 1/4 cup (4 tablespoons) unsalted butter, melted and cooled

For the Filling:

  • 3/4 cup granulated sugar

  • 1/2 cup light brown sugar, firmly packed

  • 1 tablespoon nonfat dry milk powder

  • 1/4 teaspoon salt

  • 8 tablespoons (8 tablespoons) unsalted butter, melted and cooled slightly

  • 6 1/2 tablespoons heavy whipping cream

  • 4 large egg yolks

  • 1 teaspoon pure vanilla extract

  • Powdered sugar, for garnish

Steps to Make It

Make the Oat Cookie and Crust

  1. Gather the ingredients. Heat the oven to 350 F. Line a 13 x 9 x 2-inch baking pan with parchment paper and coat with nonstick spray.

    Crack Pie ingredients
     The Spruce / Kristina Vanni

  2. To make the oat cookie: In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high for 2 minutes until fluffy. Scrape down the sides of the mixing bowl with a spatula.

    Beat the butter and sugars
     The Spruce / Kristina Vanni

  3. Add the egg yolk and beat until incorporated, about 1 minute. 

    Beat in the egg yolk
     The Spruce / Kristina Vanni

  4. Add the flour, oats, salt, baking powder, and baking soda. Beat for 1 minute until well blended.

    Mix in the flour and oats
     The Spruce / Kristina Vanni

  5. Turn the oat cookie mixture out onto the prepared baking pan and press out about 1/4-inch thick. It's okay if the cookie doesn’t reach the edges of the pan. Bake until lightly golden brown on top, 15 to 18 minutes.

    Oat cookie for crack pie
     The Spruce / Kristina Vanni

  6. Transfer baking pan to a cooling rack and cool completely. The oat cookie must be cool before using it to make the crust. 

    Oat cookie
     The Spruce / Kristina Vanni

  7. To make the crust: Place the cooled oat cookie, brown sugar, and salt in the food processor and pulse until the cookie is broken down into the texture of wet sand.

    Make the cookie crust
     The Spruce / Kristina Vanni

  8. In a large bowl, combine the cookie crumbs with butter. Stir until the mixture is moist enough to stick together. 

    Mix the cookie crumbs and butter
     The Spruce / Kristina Vanni

  9. Transfer the cookie crust mixture to a 9-inch-diameter glass pie dish. Using your fingers, press the mixture evenly into the bottom and up the sides of the pie dish. Place the pie dish with crust on a rimmed baking sheet.

    Form the crack pie crust
     The Spruce / Kristina Vanni

Make the Filling and Bake

  1. To make the filling, position the rack in the center of the oven and preheat to 350 F. In a large bowl, combine granulated sugar, brown sugar, milk powder, and salt.

    Mix the sugars for the filling
     The Spruce / Kristina Vanni

  2. Add the melted butter and stir until blended. 

    Add the melted butter
     The Spruce / Kristina Vanni

  3. Add the heavy cream, egg yolks, and vanilla. Stir until well blended. 

    Mix up the pie filling
     The Spruce / Kristina Vanni

  4. Pour the filling into the prepared crust. Bake the pie for 30 minutes (the filling may begin to bubble). Reduce the 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 the pie dish is gently shaken, about 20 minutes longer. 

    Bake the Crack Pie
     The Spruce / Kristina Vanni

  5. Cool pie for 2 hours in the pie dish on a cooling rack. Chill uncovered in the refrigerator overnight.

    Cool and chill the Crack Pie
     The Spruce / Kristina Vanni

  6. When ready to serve, sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

    Crack Pie
    The Spruce / Kristina Vanni