Milk Bar’s Crack Pie

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.

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

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Now known as Milk Bar Pie, it is highly addictive and oh so scrumptious.

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours 15 minutes

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

1. Heat the oven at 180°C.
2. 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.
3. Using your fingers and the palms of your hand, move the mixture in a 10-inch pie dish and cover the pie dish evenly.
4. 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.
5. Add the melted butter and mix for 2-3 minutes, until all the ingredients are wet.
6. 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.
7. 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.
8. 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.
9. 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.
10. The pie should now be jiggly just in the very centre, if not bake for a further 5 minutes or so.
11. 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.
12. 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:

1. It is a time-consuming recipe, and as such you need to consider the time you have on your hands;
2. It is a very easy recipe if every single piece of instruction is followed to a T;
3. You will require freezer space, so make sure you plan for this too;
4. 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.
5. 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.