If you’re looking for a dessert that’s as unforgettable as it is indulgent, the Milk Bar Crack Pie is the ultimate treat. Originally crafted by Christina Tosi at Momofuku Milk Bar in New York City, this pie has gained cult-status for its irresistibly rich, buttery filling nestled inside a chewy oat cookie crust. Every bite is a perfect balance of sweet, salty, and gooey decadence that will keep you coming back for more.
And hey, before you dive into this dangerously delicious recipe—make sure to “pin this moment to your dessert dreams” and save this pin for recipe later, because once you taste it, you’ll want to make it again and again!
What makes Crack Pie so addictive is its unique blend of humble pantry ingredients—brown sugar, butter, cream, and eggs—that transform into something extraordinary through a simple baking process. It’s not just pie; it’s an experience, with a texture somewhere between a caramel custard and a gooey butter cake.
Whether you’re serving it for a holiday dinner, a special celebration, or just a weekend indulgence, this pie is guaranteed to steal the spotlight and earn rave reviews from everyone lucky enough to grab a slice.
Milk Bar Crack Pie Recipe
Description
Milk Bar’s iconic Crack Pie is a rich, indulgent dessert created by pastry chef Christina Tosi.
This legendary pie features a buttery oat cookie crust filled with a gooey, caramel-like filling made from sugar, butter, cream, and egg yolks. Baked until golden and slightly jiggly, it’s dusted generously with powdered sugar for a signature finish.
Sweet, salty, and irresistibly addictive, the pie lives up to its name with a flavor that keeps you coming back for more.
Perfect for special occasions, holidays, or a decadent weekend treat, Crack Pie embodies the whimsical, over-the-top creativity of Milk Bar’s dessert philosophy.
Ingredients
For the Filling:
For Finishing:
Instructions
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The foundation of this pie begins not with a standard pie crust, but with a chewy oat cookie that will later be crumbled into a crust. Preheat your oven to 350°F (175°C). In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Add in the egg yolk and beat until smooth. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
Fold the dry ingredients into the butter mixture until combined. Spread the dough onto a greased or parchment-lined baking sheet in a thin, even layer (about ¼-inch thick). Bake for 15 minutes, or until golden brown. Allow it to cool completely before moving to the next step.
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Once the oat cookie has cooled, crumble it into fine pieces and transfer to a bowl. Add 3 tablespoons of softened butter and 1 ½ tablespoons of brown sugar. Mix until the mixture holds together like a moist crumb crust.
Press it firmly into a 9-inch pie dish, covering the bottom and sides evenly. This crust should feel rustic yet sturdy enough to hold the luscious filling.
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Reduce the oven temperature to 325°F (160°C). In a large bowl, whisk together the granulated sugar, brown sugar, salt, and milk powder until well combined. Stir in the melted butter, followed by the heavy cream and vanilla.
Finally, whisk in the egg yolks, ensuring you don’t incorporate too much air. The mixture should be smooth, glossy, and golden in color.
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Pour the filling into the prepared crust. Place the pie dish onto a baking sheet (to catch any drips) and transfer to the oven. Bake for 15 minutes, then reduce the temperature to 300°F (150°C) and continue baking for an additional 25–30 minutes. The pie should be set around the edges but still slightly jiggly in the center when gently shaken.
Once baked, remove the pie from the oven and allow it to cool completely. For best results, chill the pie in the refrigerator for at least 2–3 hours or overnight before serving. This resting time helps the filling firm up and makes slicing cleaner.
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Before serving, dust the top of the pie generously with powdered sugar to give it that signature snowy finish. Slice into thin wedges—this pie is incredibly rich, so smaller portions are usually best.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 432kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 16g80%
- Total Carbohydrate 45g15%
- Sugars 36g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Milk Bar Crack Pie – Tips and Serving Tricks
Milk Bar Crack Pie, now officially renamed Milk Bar Pie, is one of the most iconic desserts created by Christina Tosi of Milk Bar in New York. Known for its buttery oat cookie crust and its rich, gooey, custard-like filling, this pie is intensely sweet, decadent, and unforgettable.
While the recipe has a few steps, it’s completely doable at home with the right guidance. Below are some essential tips for baking success, along with clever serving tricks to make your pie even more impressive.
Baking Tips for Success
- Perfect the Oat Cookie Crust:
The crust begins with a giant chewy oat cookie that you bake first, then crumble and mix with butter, sugar, and salt. Make sure your cookie is fully cooled before crumbling it; warm crumbs will lead to a greasy crust that won’t hold together. When pressing it into the pie pan, use the bottom of a measuring cup to create an even, compact layer without gaps. - Watch the Butter:
Both the crust and the filling rely heavily on butter. It’s important not to over-soften it—room temperature is ideal. Too soft and the crust becomes oily, while too cold and it won’t bind well. - Don’t Overbake the Filling:
The pie filling is essentially a rich custard made with heavy cream, egg yolks, butter, and sugar. The goal is a slightly jiggly center, much like baking cheesecake. Overbaking will lead to a dry or cracked pie, while underbaking leaves it soupy. A good cue is when the edges are set but the center still trembles gently when you jiggle the pan. - Cool Completely Before Serving:
Resist the temptation to slice right away. Milk Bar Pie needs at least a few hours in the fridge, preferably overnight, to firm up and allow the flavors to settle. This chilling time transforms the filling from runny to luxuriously gooey yet sliceable. - Dust with Powdered Sugar Before Serving:
A light dusting of powdered sugar is part of the Milk Bar signature look. Wait until just before serving, so the sugar stays bright white rather than melting into the filling.
Serving Tricks
- Small Slices Go a Long Way:
This pie is extremely rich. Instead of traditional pie slices, cut thinner wedges (about 1–1.5 inches wide at the outer edge). Not only does this make it easier for guests to enjoy without feeling overwhelmed, but it also stretches one pie to serve more people. - Serve Chilled or Slightly Warmed:
- Chilled: The classic way, which gives clean slices and a dense, fudgy texture.
- Slightly Warm: For a softer, more molten experience, warm slices briefly in the microwave (about 10–15 seconds) and pair with ice cream.
- Pair with Contrast Flavors:
Since the pie is very sweet, it benefits from something to balance it:- A dollop of unsweetened whipped cream
- A scoop of tangy Greek yogurt or crème fraîche
- Fresh berries, like raspberries or blueberries, for acidity
- Dress It Up for Occasions:
While the original pie is plain and rustic, you can elevate presentation for holidays:- Drizzle with caramel or dark chocolate sauce for a richer twist
- Add candied lemon peel or toasted nuts on the side for garnish
- Serve as mini tartlets for parties, using muffin tins instead of one large pie
- Portion for Gifting:
Milk Bar Pie keeps well when chilled and wrapped tightly, making it a perfect edible gift. Cut into narrow bars, wrap in parchment, and tie with twine for a rustic presentation.
Tips for Success
- Use high-quality butter: Since butter plays a big role in both the crust and filling, a good-quality unsalted butter will make a difference in flavor.
- Don’t skip the milk powder: It adds a distinctive caramelized flavor to the filling that sets this pie apart from other custard-based desserts.
- Chill thoroughly: The pie is much easier to slice and serve once it has had several hours to set in the refrigerator.
Storage
This pie keeps well in the refrigerator, tightly wrapped, for up to five days. It can also be frozen for up to a month; simply thaw overnight in the fridge before serving.
Why This Pie is Special
What makes Milk Bar Crack Pie so unforgettable is the contrast of textures and flavors. The oat cookie crust is rustic, nutty, and slightly chewy, while the filling is silky, buttery, and deeply sweet. Together, they create a dessert that’s both nostalgic and innovative. Every bite delivers a comforting richness with just the right hint of salt to balance the sweetness.
It’s a pie that demands attention and lingers in your memory long after the last crumb is gone. Whether you serve it at a holiday gathering, special dinner, or as a treat for yourself, this dessert embodies indulgence at its finest.
Final Thoughts
Making Milk Bar Crack Pie at home might seem like a labor of love, but each step is worth it. The process of baking the oat cookie, transforming it into a crust, and then filling it with a custard so decadent it borders on addictive is truly rewarding. If you’ve ever wanted to bring a slice of New York’s Milk Bar into your kitchen, this recipe is the way to do it.
Milk Bar Pie isn’t just a dessert; it’s an experience. The contrast between the chewy oat cookie crust and the silky, gooey filling creates something both nostalgic and gourmet.
By following careful baking steps and using thoughtful serving tricks, you can transform this indulgent pie into a showstopping centerpiece for gatherings or an unforgettable sweet treat for yourself. Just remember—small slices, lots of sharing, and maybe a cup of strong coffee to balance the sweetness!
One bite and you’ll understand why this dessert became a phenomenon. Rich, sweet, and undeniably delicious, this pie isn’t just a treat—it’s an experience.
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Frequently Asked Questions
What is Milk Bar Crack Pie?
Milk Bar Crack Pie, created by Christina Tosi of Milk Bar bakery in New York, is a rich and indulgent dessert featuring a buttery oat cookie crust filled with a gooey, caramel-like custard.
It’s famous for its addictive sweetness, which is how it earned its playful name. The pie has a chewy-crisp base and a creamy, almost butterscotch-flavored filling, dusted with powdered sugar.
Why is it called “Crack Pie”?
The name comes from how irresistibly addictive people found it, not because of its ingredients. The pie contains no unusual elements—just pantry staples like butter, sugar, eggs, cream, and oats. Milk Bar has since renamed it to Milk Bar Pie to make the branding more inclusive, but many still know it by the original nickname.
How difficult is it to make at home?
Making Crack Pie is moderately challenging but rewarding. The process involves two stages: first, baking a thin oat cookie, which is then crumbled and pressed into the crust; second, preparing the custard-like filling and baking the pie until golden and slightly jiggly in the center.
The recipe requires precision—especially with the filling—to achieve the signature gooey texture. Beginners can succeed if they follow directions carefully, but patience is key.
How should Crack Pie be stored and served?
Milk Bar Crack Pie tastes best when chilled. Once cooled, it’s typically refrigerated for several hours or overnight to set properly.
It can be stored in the refrigerator for up to 5 days or frozen for up to 1 month. Serve slices cold, dusted with powdered sugar, and paired with coffee or tea to balance its intense sweetness. Small slices go a long way due to its richness.
