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).
- For the Oat Cookie:
- 1/2 cup butter (softened)
- 1/3 cup light brown sugar (tightly packed)
- 3 tablespoons granulated sugar
- 1 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 recipe Oat Cookie
- 1 tablespoon light brown sugar (tightly packed)
- 1/4 teaspoon salt
- 1/4 cup 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
- 1/2 cup unsalted butter (1 stick, melted and cooled slightly)
- 6 1/2 tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Garnish: Powdered sugar (for dusting)
Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
Make the Oat Cookie and Crust
Gather the ingredients. Heat the oven to 350 F. Line a 13x9x2-inch baking pan with parchment paper and coat with nonstick spray.
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.
Add the egg yolk and beat until incorporated, about 1 minute.
Add the flour, oats, salt, baking powder, and baking soda. Beat for 1 minute until well blended.
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.
Transfer baking pan to a cooling rack and cool completely. The oat cookie must be cool before using it to make the crust.
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.
In a large bowl, combine the cookie crumbs with butter. Stir until the mixture is moist enough to stick together.
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.
Make the Filling and Bake
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.
Add the melted butter and stir until blended.
Add the heavy cream, egg yolks, and vanilla. Stir until well blended.
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.
Cool pie for 2 hours in the pie dish on a cooling rack. Chill uncovered in the refrigerator overnight.
When ready to serve, sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.