Momofuku Milk Bar Crack Pie

Momofuku Milk Bar Crack Pie

A decadent, buttery pie with a sweet, gooey filling and a crisp oat cookie crust. Known for its addictive sweetness, this crack pie combines brown sugar, butter, and cream for a rich dessert that’s impossible to resist.

Ingredients

For the Crust:

• 1 1/2 cups old-fashioned oats

• 1/4 cup all-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp kosher salt

• 6 tbsp unsalted butter, melted

• 3 tbsp granulated sugar

For the Filling:

• 1 1/4 cups (10 oz) light brown sugar, packed

• 1/2 cup (1 stick) unsalted butter, melted

• 3 tbsp heavy cream

• 1/4 tsp kosher salt

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups powdered sugar

Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease a 9-inch pie pan or line with parchment paper.

2. Make the Crust:
   In a medium bowl, combine oats, flour, baking soda, and salt. Stir in melted butter and sugar until evenly combined. Press mixture firmly into the bottom and up the sides of the prepared pie pan. Bake for 10–12 minutes, until lightly golden. Remove and let cool slightly.

3. Prepare the Filling:
   In a large bowl, whisk together brown sugar, melted butter, and heavy cream until smooth. Beat in eggs one at a time, then add salt, vanilla extract, and powdered sugar until well combined.

4. Assemble Pie:
   Pour filling into the baked crust and smooth the top with a spatula.

5. Bake Pie:
   Bake for 35–40 minutes, or until the center is set but still slightly jiggly. Cool completely at room temperature for 1–2 hours.

6. Chill and Serve:
   Chill in the refrigerator for at least 1 hour before slicing for clean pieces. Serve as-is or with a dollop of whipped cream.

Equipment

• Medium mixing bowl

• Large mixing bowl

• Whisk

• Measuring cups and spoons

• 9-inch pie pan

• Spatula

• Oven

Timing

• Prep Time: 20 minutes

• Cook Time: 45–50 minutes

• Chill Time: 1 hour

• Total Time: ~2 hours 10 minutes

Serving Size
Serves 8–10

Momofuku Milk Bar Crack Pie

A decadent, buttery pie with a sweet, gooey filling and a crisp oat cookie crust. Known for its addictive sweetness, this crack pie combines brown sugar, butter, and cream for a rich dessert that’s impossible to resist.

Print Recipe

Prep Time:20 minutes mins

Cook Time:50 minutes mins

Total Time:2 hours hrs 10 minutes mins

Equipment

• Medium mixing bowl
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 9-inch pie pan
• Spatula
• Oven

Ingredients

• For the Crust:
• 1 1/2 cups old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter melted
• 3 tbsp granulated sugar
• For the Filling:
• 1 1/4 cups 10 oz light brown sugar, packed
• 1/2 cup 1 stick unsalted butter, melted
• 3 tbsp heavy cream
• 1/4 tsp kosher salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar

Instructions

• Preheat Oven:
• Preheat oven to 350°F (175°C). Grease a 9-inch pie pan or line with parchment paper.
• Make the Crust:
• In a medium bowl, combine oats, flour, baking soda, and salt. Stir in melted butter and sugar until evenly combined. Press mixture firmly into the bottom and up the sides of the prepared pie pan. Bake for 10–12 minutes, until lightly golden. Remove and let cool slightly.
• Prepare the Filling:
• In a large bowl, whisk together brown sugar, melted butter, and heavy cream until smooth. Beat in eggs one at a time, then add salt, vanilla extract, and powdered sugar until well combined.
• Assemble Pie:
• Pour filling into the baked crust and smooth the top with a spatula.
• Bake Pie:
• Bake for 35–40 minutes, or until the center is set but still slightly jiggly. Cool completely at room temperature for 1–2 hours.
• Chill and Serve:
• Chill in the refrigerator for at least 1 hour before slicing for clean pieces. Serve as-is or with a dollop of whipped cream.

Servings: 10 servings

Frequently Asked Questions (FAQs)

Can I make the crust ahead of time?
Yes. You can prepare and bake the oat crust a day in advance and store it in an airtight container at room temperature.

Can I use a different pan?
Yes. A 9-inch round or square pan works. Adjust baking time slightly for depth differences.

Can I make it gluten-free?
Yes. Use certified gluten-free oats and all-purpose flour replacement.

Can I use light brown sugar instead of dark brown sugar?
Yes. Light brown sugar will work, though the flavor will be slightly less molasses-forward.

Can I double the recipe?
Yes. Use two pans and bake separately; avoid overfilling a single pan to prevent overflow.

Can I make it ahead of time?
Yes. Bake and chill the pie; flavor and texture actually improve after a few hours.

Can I freeze the pie?
Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Can I use salted butter?
Yes, but reduce added salt slightly in the filling to balance flavors.

How do I prevent cracks on top of the pie?
Avoid overbaking and allow the pie to cool gradually at room temperature before chilling.

Can I serve it warm?
Yes, but let it cool slightly first; the filling is very soft when hot. A dollop of whipped cream complements it well.

How To Store Momofuku Milk Bar Crack Pie

Room Temperature:
Not recommended due to the soft, gooey filling.

Refrigerator:
Store in an airtight container or cover tightly with plastic wrap for up to 4–5 days.

Freezer:
Wrap pie tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Tips:
Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled or at room temperature with optional whipped cream or caramel drizzle.