If sugar is an issue in your diet, then Crack Pie it’s a big no-no for you: this is rich in it, and also a lot more, but the more you have, the more you want to have.
So along with this little disclaimer, how can I not mention the fact that this was invented by Queen Christina Tosi herself, and the story about it it’s quite a funny one too – gotta order your copy of Momofuku Milk Bar, methinks.
Also, just by searching online, I can see this was renamed in 2019 because of the number of complaints they got.
Either way, I will stick to the original Crack Pie name, and you do you guys, you do you. You can read about the reasons – which are fair, now that I get to see them – here.
Now, though, buckle up because this will be intense.

Oat Cookie
This will make the crust of your Crack Pie, but a great Oat Cookie recipe nonetheless.
Ingredients
- 115g butter
- 75g light brown sugar
- 40g granulated sugar
- 1 egg yolk
- 80g flour
- 120g rolled oats
- 0.5g baking powder
- 0.25g baking soda
- 2g salt
Instructions
- Start by heating the oven at 180°C.
- Place the butter and both sugars in the bowl of your standing mixer and, using the paddle attachment, cream together on medium-high until fluffy and pale yellow in colour - 2 to 3 minutes.
- Lower the speed and add the egg yolk, then increase again and beat for a minute or 2, or until the mixture is pale white.
- Lower the speed again and start adding the flour, oats, baking powder, baking soda and salt. Mix until the dough comes together and all the dry ingredients are incorporated.
- Place the cookie dough in the center of a pan covered with baking paper and spread it out - with the help of a spatula or by hand - until it's around 5-6mm thick. It will not cover the whole pan, and that it's fine.
- Bake for 15 minutes - it needs to be firm but golden. Cool completely for a couple of hours.
Notes
The Oat Cookie can be made ahead - it keeps well in the fridge wrapped in cling film for up to 1 week.
Once your Oat Cookie is ready, it’s time to rock’n’roll with the rest of the Crack Pie. I admire you if you end up doing it all in one day – I did, and I was exhausted.
Crack Pie


Now known as Milk Bar Pie, it is highly addictive and oh so scrumptious.
Ingredients
For the Crust
- 1 recipe Oat Cookie
- 7g light brown sufar
- 0.5g salt
- 30g butter, melted
for the filling
- 150g granulated sugar
- 60g light brown sugar
- 10g milk powder
- 12g corn powder
- 3g salt
- 112g butter, melted
- 80g double cream
- 1g vanilla extract
- 4 egg yolks
Instructions
- Heat the oven at 180°C.
- In a food processor, blend half of the Oat Cookie with the sugar and salt until it is broken down in a wet sand. Transfer in a bowl and add the melted butter and mix until well combined.
- Using your fingers and the palms of your hand, move the mixture in a 10-inch pie dish and cover the pie dish evenly.
- Now onto the filling: using a paddle attachment for your stand mixer, combine the sugars, milk powder, corn powder and salt on low speed until fully blended.
- Add the melted butter and mix for 2-3 minutes, until all the ingredients are wet.
- Now add the cream and vanilla and mix on low for a couple of minutes, or until the white streaks from the cream have disappeared.
- Scrape down the sides of the bowl with a spatula, then add the egg yolks and mix them in just to combine, making sure no air gets in the mix.
- Pour the mix in the pastry case to 3/4 full and bake for 15 minutes, with the pie becoming golden brown on top, but still very jiggly.
- Open the oven door to get the temperature to drop to 170°C - this may take a few minutes, leave the pie in any way. Close the door once the temperature decreases and bake for a further 5 minutes.
- The pie should now be jiggly just in the very centre, if not bake for a further 5 minutes or so.
- Let the pie cool at room temperature and freeze the pie for at least 3 hours, or overnight - this is the signature technique to a perfectly executed pie.
- Serve cold, with a dusting of icing sugar.
As mentioned, this took a lot longer than you average pie, and possibly I won’t give it a shot again because I am a lazy butt, but if you follow the recipe to the letter, this is bound to come out amazing.
Fred is a big fan of Crack Pie – and Birthday Cake Truffles! – so the pressure was on to get it done quickly and properly on the first try. Nothing we could not deliver – said no one ever!
A few things you should note:
- It is a time-consuming recipe, and as such you need to consider the time you have on your hands;
- It is a very easy recipe if every single piece of instruction is followed to a T;
- You will require freezer space, so make sure you plan for this too;
- Don’t eat it all in one go or you’ll end up sick – we have yet to be there but thought it was worth a shout about.
- The rest of the Oat Cookie needs to be eaten by dunking in a great cup of coffee or tea, it’s a must.
For more sweet recipes, check out collection here.
Haha, I loved that you were mentally preparing us for how sweet and a handful this recipe is! I don’t have a bakers touch and basically burn everything I try and bake but this looks great! I would probably love to bring this one to a potluck in the future xo
http://www.lynnmumbingmejia.com
I mean, this needed that starting note – it’s just so sugary! You should see if they deliver to you, Milk Bar it’s our guilty pleasure when in the States and we are so upset they do not deliver here! xx
I’m salivating just reading this.
It’s quite a sweet, yet super flavourful pie, but oh so easy to make! Let us know if you get to try it xx
Ohh it didn’t last long and lived up to it’s name!