Name: Milk Bar Pie Recipe - AKA The Milk Crack Pie
Prep time: 30 min
Cook time: 35 min
Total time: 4 h 5 min
Yield: 8
Cuisine: American
Ingredients: Oat Cookie Crust; 1 stick salted butter - 1/2 cup softened divided in half; 1/3 cup light brown sugar (packed) plus 1.5 tablespoons; 3 tablespoons white granulated sugar; 1 large egg - room temperature; 1 teaspoon vanilla extract; 1 cup rolled oats; 1/3 cup all purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/8 teaspoon baking soda; Non stick cooking spray; Pie Filling; 3/4 cup white granulated sugar; 1/2 cup light brown sugar - packed; 2 tablespoons milk powder; 1/4 teaspoon salt; 1 stick salted butter- melted; 6 tablespoons heavy whipping cream - 1/4 cup plus 2 tablespoons; 4 egg yolks - room temperature; 1.5 teaspoons vanilla extract

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This Milk Pie is a delicious gooey sugar pie made with simple ingredients.

Think of it as a large homemade oatmeal cookie with a salty sweet filling!

There is a slice of light brown pie that has a creamy filling and white powdered sugar sprinkled on the top of it. The slice of pie is on a white round plate. There is a fork with a wood handle with some pie on it resting on the plate. There is a gray cloth napkin and a pie pan in the background. Items are on a light gray surface.

Also known as (AKA) the crack pie, this copycat recipe was made famous by Christina Tosi of the Momofuku Milk Bar.

It is one of the most irresistible sweet treats anyone could ask for.

It has just the right amount of sweet and salty.

3 Basic Steps To Making A Crack Pie

Make the oatmeal cookie crust

Prepare the filling

Bake the pie

Milk Pie Ingredients

There are five white bowls. One has 4 raw egg yolks in it, one has white granulated sugar, one has brown sugar, one has light brown oat flakes , and one has white creamy milk in it. There are two wooden scoops. One scoop has white flour in it and the other has white powdered milk in it. There is a small wooden vessel with three carved indentations in it. There is white ground seasonings in each indentation. There is a brown egg, 2 sticks of butter, and a very small white bowl with brown liquid in it. Items are on a light gray surface.

Oat Cookie Crust

Salted butter – softened

Light brown sugar

White granulated sugar

Large egg – room temperature

Vanilla extract

Rolled oats

All purpose flour

Salt

Baking powder

Baking soda

Non stick cooking spray

Pie Filling

White granulated sugar

Light brown sugar

Milk powder

Salt

Salted butter- melted

Heavy cream

Egg yolks

Vanilla extract

Optional Toppings

Confectioners’ sugar

Whipped cream

Ice cream

There is a round pie pan with a baked oatmeal cookie crust with a yellow creamy custard mixture in it. The pie is sprinkled with white powdered sugar. There is a small mesh sifter in the background. Items are on a light gray surface.

Helpful Tools and Equipment

Stand mixer with paddle attachment

9 or 10 inch pie tin or glass pie pan

Food processor (see FAQ’s)

Cookie sheet

Wire rack for cooling

Measuring cups

Measuring spoons

Rubber spatula

Oven mitts

Aluminum foil or plastic wrap

Parchment paper

Milk Pie Recipe (copycat recipe)

There is a large stainless steel bowl with white granulated sugar, brown sugar, and a few chunks of butter in it. There is a white mixer attachment hanging over the bowl. Bowl is on a light gray surface.

Heat oven. Line a cookie sheet with parchment paper.

In a stand mixer fitted with a paddle attachment, combine 4 tablespoons of the softened butter, brown sugar, and the granulated sugar.

Cream together until the mixture looks light and fluffy. Scrape down the sides of the bowl as needed.

There is a large stainless steel bowl with a light brown creamy paste with a raw egg and a little bit of dark brown liquid on top of it.

Add the egg and vanilla extract.

Mix until the sugar granules are dissolved.

There is a large stainless steel bowl with a light brown creamy paste, white flour, and light brown oat flakes in it.

Reduce the mixer speed, and add the flour, oats, baking powder, baking soda, and salt.

There is a large stainless steel bowl with a pasty mixture of sugar, egg, flour and oat flakes in it.

Mix just until the dry ingredients are fully incorporated.

There is a dark baking sheet lined with white paper. There is a baked flattened layer of pasty mixture consisting of sugar, egg, flour and oat flakes on it. Pan is on a light gray surface.

Spoon the mixture onto your parchment lined cookie sheet and flatten it out with your fingers into a thin layer. (see Recipe Tips)

Don’t worry about how it looks, it can be irregular.

There is a dark baking sheet lined with white paper. There is a baked flattened layer of oatmeal cookie dough on it. Pan is on a light gray surface.

Bake until golden brown at the edges and set in the middle. (see Recipe Tips)

Remove the large oatmeal cookie from the oven and place it on a cooling rack.

While the oatmeal cookie crust cools make the pie filling

There is a large stainless steel bowl with a mixture of flour and sugar in it.

In the bowl of a stand mixer, mix together the granulated sugar, brown sugar, milk powder, and salt until fully incorporated.

There is a large stainless steel bowl with a mixture of flour and sugar in it. There is melted butter poured over the mixture. There is a small white bowl in the background. Items are on a light gray surface.

Add the melted butter and mix until all ingredients are blended.

Scrape down the sides of the bowl as needed.

There is a large stainless steel bowl with a mixture of flour, sugar and melted butter in it. There are two small white bowls next to the stainless steel bowl. One has white creamy milk in it and the other bowl has dark brown liquid in it. Items are on a light gray surface.

Pour in the vanilla extract and heavy cream.

Mix ingredients until fully incorporated. Scrape down the sides of the bowl as needed.

There is a large stainless steel bowl with a creamy yellow mixture in it. There is a small white bowl with four egg yolks in it next to the stainless steel bowl. Items are on a light gray surface.

Slowly add the egg yolks one at a time.

There is a large stainless steel bowl with a creamy light yellow mixture in it. The bowl is on a light gray surface.

Mix this until the egg mixture looks glossy and has a creamy texture.

Set aside.

Oatmeal Crust

There is a large clear plastic bowl with broken oatmeal cookies in it. The bowl is on top of a food processor. Food processor is on a light gray surface.

When the cookie is completely cool, break it into pieces and place them in the bowl of a food processor. (see FAQ’s)

There is a large clear plastic bowl with broken oatmeal cookies, brown sugar, and chunks of butter in it. The bowl is on top of a food processor. Food processor is on a light gray surface.

Add the remaining brown sugar and the remaining softened butter.

There is a large clear plastic bowl with oatmeal cookies crumbs in it. There is a small blade at the bottom of the bowl. The bowl is on top of a food processor. Food processor is on a light gray surface.

Pulse until the mixture is broken down into crumbs and is moist enough to form into a ball.

There is a glass round pie pan with a light brown oatmeal cookie crumb mixture pressed into the sides and bottom of the pan. Pie pan is on a light gray surface.

Press the cookie crumbs into the bottom and up the sides of the prepared pie dish.

There is a round pie pan with an oatmeal cookie crust with a yellow creamy custard mixture in it. The pie pan is resting on a large dark brown rectangular flat baking pan.

Place the pie tin on a baking sheet and pour the buttery filling into the pie crust.

Carefully transfer the baking sheet with the pie on it to the middle rack of the oven and bake for 15 minutes.

Reduce the oven temperature to 325 degrees.

Leaving the pie undisturbed, open the oven door a little bit to let the oven’s temperature lower quicker.

Once the oven temperature has reached 325 degrees, close the oven door and continue baking.

There is a round pie pan with a baked oatmeal cookie crust with a yellow creamy custard mixture in it. The pie pan is resting on a large dark brown rectangular flat baking pan.

Using oven mitts, carefully remove the pie from the oven and transfer the pie to a wire rack.

Let the pie cool to room temperature.

Wrap the pie with aluminum foil or plastic wrap and chill in freezer for at least 3 hours, or for best results overnight.

Dust with powdered sugar and serve chilled.

See recipe card below for complete measurements and baking time.

Recipe Tips

If the pie dough is sticking to your fingers, wet them with a little water and continue to evenly press out the dough evenly to 1/4″ thickness.

Oven temperatures vary. Keep an eye on the oatmeal cookie crust while it bakes. The edges should be slightly crisp and the top a nice golden brown color. Baking time is about 12 to 15 minutes.

Milk Bar Pie Recipe – AKA The Milk Crack Pie

There is a glass round pie pan with a baked light brown pie in it. The pie pan is on a light gray surface.

Frequently Asked Questions

Do I need a food processor to make the oatmeal cookie crust?

No, you do not need a food processor to make the crust.

After the pie crust has cooled, break it up into smaller pieces and place them into a zip top plastic bag.

Use a rolling pin or the palm of you hand and smash the crust into crumbs. Pour the crumbs in to a mixing bowl, add the remaining brown sugar and softened butter. Throughly mix ingredients together.

Why do you freeze a milk bar pie?

Freezing a milk bar pie helps the gooey filling to set and congeal.

Once the pie is set, allow it to thaw in the refrigerator for about an hour.

Serve pie chilled with your favorite topping.

Why would you use powdered milk?

Powdered milk is a staple for many chefs.

Powdered milk adds thickness and nutrients to many everyday dishes like mashed potatoes, custards, and gravies.

Looking for more sweet treats? Try some of these favorites!

Easy Mexican Cheesecake With Dulce De Leche

Easy 5 Ingredient Lemon Dump Cake with Cream Cheese

How To Make Traditional Haitian Cake With Lemon Zest

Easy 3-Ingredient Deep Dish Chocolate Chip Cookie With Caramel

How To Make An Easy Rustic Blueberry-Lemon Galette

Mini Pecan Raisin Tarts

Yield: 8 to 10 servings

Milk Bar Pie Recipe - AKA The Milk Crack Pie

This Milk Pie is a delicious gooey sugar pie made with simple ingredients.

Think of it as a large homemade oatmeal cookie with a salty sweet filling!

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 3 hours

Total Time 4 hours 5 minutes

Ingredients

Oat Cookie Crust
1 stick salted butter - 1/2 cup softened divided in half
1/3 cup light brown sugar (packed) plus 1.5 tablespoons
3 tablespoons white granulated sugar
1 large egg - room temperature
1 teaspoon vanilla extract
1 cup rolled oats
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Non stick cooking spray
Pie Filling
3/4 cup white granulated sugar
1/2 cup light brown sugar - packed
2 tablespoons milk powder
1/4 teaspoon salt
1 stick salted butter- melted
6 tablespoons heavy whipping cream - 1/4 cup plus 2 tablespoons
4 egg yolks - room temperature
1.5 teaspoons vanilla extract

Instructions

Preheat oven to 350°F. Line a sheet pan with parchment paper.
In a stand mixer fitted with a paddle attachment, combine 4 tablespoons of the softened butter, 1/3 cup brown sugar, and the granulated sugar.
Cream together on medium-high until the mixture looks light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add the large egg and vanilla extract. Mix on medium speed for about 2 minutes or until the sugar granules are dissolved.
Reduce the mixer to low speed, and add the flour, oats, baking powder, baking soda, and salt. Mix just until the dry ingredients are fully incorporated, about 1-2 minutes.
Spoon the mixture onto your parchment lined cookie sheet and flatten it out with your fingers. (see Recipe Tips)
Don't worry about how it looks, it can be irregular. Also, it won't fill the entire sheet pan. You just want the thickness to be even and about 1/4 inch thick.(You’re basically making one very large oatmeal cookie).
Bake until golden brown at the edges and set in the middle, about 12 to 15 minutes. (see Recipe Tips) Remove the pan from the oven and place it on a cooling rack.
While the oatmeal cookie crust cools: make the pie filling.In the bowl of a stand mixer, mix together the granulated sugar, brown sugar, milk powder, and salt until fully incorporated.
Add the melted butter and mix until all ingredients are blended.
Scrape down the sides of the bowl as needed.
Pour in the vanilla extract and heavy cream.
Mix ingredients until fully incorporated, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
Keeping the speed on low, add the egg yolks one at a time.
Mix this until the egg mixture looks glossy and has a creamy texture, about 3 minutes.
Set aside.
When the cookie is completely cool, break it into pieces and place them in the bowl of a food processor. (see FAQ's)
Add the remaining 1.5 tablespoons of brown sugar and the remaining 4 tablespoons of softened butter.
Pulse until the mixture is broken down into crumbs and is moist enough to form into a ball.
Spray the 9 or 10-inch pie tin with non-stick cooking spray.
Press the cookie crumbs into the bottom and up the sides of the prepared pie dish.

Place the pie tin on a baking sheet and pour the buttery filling into the unbaked pie crust.

Carefully transfer the baking sheet with the pie on it to the middle rack of the oven and bake for 15 minutes in a 350 degrees oven.
Reduce the oven temperature to 325 degrees.
Leaving the pie undisturbed, open the oven door a little bit to let the oven lower to 325 degrees quickly.
Once the oven temperature has reached 325 degrees, close the oven door and bake the pie for an additional 10 to 15 minutes.
The pie should be fairly brown on top and still jiggle in the middle. If the edges are not set, bake for another 3 to 5 minutes.
Using oven mitts, carefully remove the pie from the oven and transfer the pie to a wire rack.
Allow the pie to cool to room temperature, at least 30 minutes.
Wrap the pie with aluminum foil or plastic wrap and place it in the freezer for at least 3 hours, or for best results overnight.
Transfer the pie to the refrigerator at least 1 hour before serving.
Serve the milk bar pie cold and dusted with powdered sugar.

Notes

Helpful Tools and Equipment

Stand mixer with paddle attachment
9 or 10 inch pie tin or glass pie pan
Food processor (see FAQ's)
Cookie sheet
Wire rack for cooling
Measuring cups
Measuring spoons
Rubber spatula
Oven mitts
Aluminum foil or plastic wrap
Parchment paper

Recipe Tips

If the pie dough is sticking to your fingers, wet them with a little water and continue to evenly press out the dough evenly to 1/4" thickness.

Oven temperatures vary. Keep an eye on the oatmeal cookie crust while it bakes. The edges should be slightly crisp and the top a nice golden brown color. Baking time is about 12 to 15 minutes.