Name: Momofuku Crack Pie (Milk Bar Pie)
Prep time: 30 min
Cook time: PT-487361H2M51S
Total time: 9 h
Cuisine: American
Ingredients: ½ cup unsalted butter, room temperature; ⅓ cup light brown sugar; 3 tablespoons granulated sugar; 1 large egg yolk; ½ cup old-fashioned rolled oats; ⅓ cup all-purpose flour; ⅛ teaspoon baking powder; ⅛ teaspoon baking soda; ¼ teaspoon salt; Oat cookie crumbles; 1½ tablespoons light brown sugar; ¼ teaspoon salt; 4 tablespoons unsalted butter, melted; ¾ cup granulated sugar; ½ cup light brown sugar; 3 tablespoons milk powder; 2 tablespoons corn powder (optional); ¼ teaspoon salt; ¾ cup unsalted butter, melted; ½ cup heavy cream; 1 teaspoon vanilla extract; 8 large egg yolks; Confectioners’ sugar, for dusting

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Short description

I made Christina Tosi’s famous Milk Bar Pie (originally known as Crack Pie)—a buttery, custardy dessert with a crisp oat cookie crust and a rich, gooey filling that melts in my mouth.

Momofuku Crack Pie (Milk Bar Pie)

Why I’ll Love This Recipe

I love the contrast of textures—chewy, crumbly cookie crust paired with a smooth, buttery filling that’s sweet with just a touch of salt. I can prepare parts of this pie ahead of time, and after an overnight chill, it slices like a dream. It’s indulgent, nostalgic, and always impresses when I bring it to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the oat cookie crust:

Unsalted butter, room temperature
Light brown sugar
Granulated sugar
Egg yolk
Old-fashioned rolled oats
All-purpose flour
Baking powder
Baking soda
Salt

For the crust assembly:

Oat cookie crumbles
Light brown sugar
Salt
Unsalted butter, melted

For the filling:

Granulated sugar
Light brown sugar
Milk powder
Corn powder (optional)
Salt
Unsalted butter, melted
Heavy cream
Vanilla extract
Egg yolks
Confectioners’ sugar (for dusting)

Directions

I start by making the oat cookie. I cream together butter, brown sugar, and granulated sugar until fluffy. Then I mix in the egg yolk.
I stir in the oats, flour, baking powder, baking soda, and salt until the dough comes together.
I spread the dough thin on a parchment-lined baking sheet and bake until golden. Once cooled, I crumble the cookie.
I combine the crumbled cookie with melted butter, brown sugar, and salt, then press it into a pie pan to form the crust.
For the filling, I whisk the granulated sugar, brown sugar, milk powder, corn powder, and salt. I add the melted butter and whisk until smooth.
I stir in the heavy cream, vanilla, and egg yolks until the filling is pale and well combined.
I pour the filling into the crust and bake the pie at 350°F until it’s bubbling slightly. I reduce the heat and bake until the center is still slightly jiggly.
I let it cool at room temperature, then refrigerate for at least 8 hours. Just before serving, I dust the top with confectioners’ sugar.

Servings and timing

This recipe makes about 10 slices. Prep takes around 30 minutes, baking time is 40 to 45 minutes, and the pie needs to chill for at least 8 hours or overnight. It’s best to make it a day ahead so it’s fully set and easy to slice.

Variations

Sometimes I skip the corn powder if I don’t have it on hand, and it still turns out delicious. I’ve also made a double batch of the cookie crust and stored one in the freezer for next time. Occasionally, I serve it with whipped cream or a scoop of vanilla ice cream for extra indulgence.

storage/reheating

I keep the pie refrigerated and covered for up to 5 days. I prefer eating it cold, but it’s just as good at room temperature. For longer storage, I wrap it tightly and freeze it for up to 3 months. When I’m ready to serve, I let it thaw in the fridge overnight.

FAQs

What does Milk Bar Pie taste like?

It tastes like a chewy oatmeal cookie with a rich, buttery custard filling—sweet, salty, and deeply satisfying.

Why is it called Milk Bar Pie now?

The name was changed from Crack Pie to Milk Bar Pie to reflect a more positive and inclusive branding, but the recipe remains exactly the same.

Do I really need to chill it overnight?

Yes, chilling is essential. The filling sets as it cools, and overnight rest ensures perfect slicing and the best texture.

Can I make it gluten-free?

Yes, I can substitute gluten-free oats and a gluten-free flour blend to make the oat cookie crust. The results are still delicious with the right balance.

Can I prep parts of this pie in advance?

Absolutely. I like to bake the oat cookie ahead of time and store the crumbles until I’m ready to assemble the pie. I always make the filling fresh for best results.

Conclusion

Making Milk Bar Pie is a labor of love that pays off in every bite. I enjoy the combination of oat cookie crust and rich filling, and the fact that I can make it ahead is a huge bonus. Once it’s chilled and dusted with sugar, it’s one of the most satisfying desserts I’ve ever had.