Milk Bar Crack Pie Recipe
Yep, you read the title correctly. This is a Christina Tosi recipe, and I surmise this pie and the real thing have a fair amount in common. The addictive quality, thinking about it when you shouldn’t be, and wondering when you’re going to get it again are likely common themes for both. I can say definitely that all rings true with regard to Crack Pie. Like all of Christina’s recipes, there are multiple steps and recipes within recipes but the results were worth it. There’s a reason that Momofuku Milk Bar sells these pies for $44 each. They are a PITA to make, the cost of the raw ingredients per pie, even if you go el cheapo and buy store-brand multiple sticks of butter, sugar, nearly a dozen eggs, heavy cream, and milk powder there’s probably at least $15 dollars worth of just raw ingredients in it. Not to mention few hours worth of time and lots of labor and dishes. I had every sheet pan, mixing bowl, spatula, and measuring cup I own dirtied up for this pie. Would I make this again? Yes, definitely, and with the changes I noted in the tips section of this blog post. (Use the table of contents at the beginning of this post to click through to the tips section!) All in all, this baby is sweet, creamy, and will make you moan and groan. It’s full of texture from the crunchy oat cookie, complemented with the buttery smooth filling. Each bite is crack-like, indeed.
If you are not a fan of sweet desserts, this is not for you. If you are not a fan of fatty, buttery, rich desserts, this is not for you. If you’re not a fan of either of those things, you’re reading the wrong blog anyway.
I can only imagine the Google search hits my site is going to get after this post.
Copycat Crack Pie Ingredients
To make this Milk Bar pie recipe, you’ll need:
Unsalted butter Light brown sugar Granulated sugar Egg yolks All-purpose flour Old-fashioned oats Baking powder and baking soda Kosher salt Corn powder Milk powder Heavy cream Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Crack Pie From Scratch
I’ve given very detailed instructions in the recipe card below on how to make this Milk Bar crack pie recipe. Below is just a brief overview of the process:
Tips for Adjusting the Original Crack Pie Recipe
As I’ve already mentioned, making Momofuku Crack Pie at home requires a lot of ingredients, recipe steps, and equipment. To make your life easier, here are my top tips for adjusting the recipe. I would halve the entire recipe, not just the filling portion, right off the bat (no one needs two of these laying around, nor do you “need” the extra cookie portion; unless you have the freezer space for it or company or are training for a triathlon, halving is my recommendation) I would use a 9-inch, not 10-inch, pie plate as she recommends. I felt it was just “barely” enough filling and don’t attribute it to halving the recipe. I also used more than half the cookie for the crust and feel a 9-inch would be better. I would underbake the cookie crust by about 25-30% of what she recommends (take it from 15 minutes to about 10 minutes) so that it crumbles easier and packs into the pie plate easier; plus it gets baked a second time anyway as part of the pie. I would consider buying a store-bought graham cracker pie crust and just making Christina’s filling if I wanted to take this recipe from 2 hours of standing on my feet to 15 minutes by just making the filling. Tosi recommends baking the entire pie, crust and filling together, for 15 minutes at 350F, opening the oven door and allowing the oven to cool to 325F, and then baking for about 5 more minutes after the oven temperature has reached 325F (about 20-25 minutes of total baking time). I needed to bake mine for about 31-34 minutes of total baking time in order for the center to set (at least one-third longer than she called for which is highly significant and to be noted). Also I was only baking one pie; if I had two in the oven, it would have taken even longer.
More Homemade Pie Recipes:
Sugar Cream Pie — This sugar cream pie reminds me a bit of crème brûlée. The filling is custard-like, and when topped with a sprinkle of cinnamon it’s irresistable! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! The Best French Silk Pie — This French silk pie is made with an Oreo cookie crust. The filling is a cross between chocolate mousse and chocolate cheesecake, and it’s so addicting! Easy Coconut Cream Pie — Homemade coconut cream pie that will become a family FAVORITE! There’s a luscious coconut filling, a creamy top, and this EASY from-scratch pie is loaded with coconut flavor because coconut is used four different ways! Use store bought crust to save time! Coconut Custard Magic Pie — A one-bowl, no-mixer pie with a short ingredients list that is SO easy to make and forms three different LAYERS while it bakes!! Mindlessly easy, goofproof, and coconut lovers will go crazy for this MAGIC pie!! Easy Banana Pudding Pie with Cream Cheese Crust — The no-bake filling tastes like a fluffy slice of heaven and the crust is no-roll!! An easy, goofproof pie that anyone can make in minutes!! Chocolate Chip Cookie Pie — The filling tastes like the center of an underbaked chocolate chip COOKIE!! Gooey perfection! Easy, rich, decadent, extremely CHOCOLATY and you can use a frozen pie crust!!
