Description

A rich, gooey, buttery pie made with a chewy oat cookie crust and a smooth custard-like filling. Christina Tosi’s famous Milk Bar Pie is indulgent, nostalgic, and absolutely irresistible after a proper chill.

Ingredients

Oat Cookie Crust:

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

Crust Assembly:

Oat cookie crumbles

1½ tablespoons light brown sugar

¼ teaspoon salt

4 tablespoons unsalted butter, melted

Filling:

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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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the oat cookie: Cream butter with sugars until fluffy. Mix in egg yolk, then stir in oats, flour, baking powder, baking soda, and salt. Spread on baking sheet and bake 15–18 minutes until golden. Cool, then crumble.
Make the crust: Combine cookie crumbles with melted butter, brown sugar, and salt. Press into a 9-inch pie pan to form a crust.
Make the filling: Whisk sugars, milk powder, corn powder (if using), and salt. Add melted butter and whisk smooth. Stir in cream, vanilla, and yolks until pale and well combined.
Pour filling into crust. Bake at 350°F for 15 minutes, then reduce to 325°F and bake another 20–25 minutes, until filling is set but slightly jiggly in the center.
Cool pie completely at room temperature, then refrigerate for at least 8 hours or overnight.
Dust with confectioners’ sugar before serving.

Notes

Pie is best made a day ahead for ideal texture and slicing.
Oat cookie and crust can be prepared in advance and frozen.
Skip corn powder if unavailable—it still tastes great.
Serve with whipped cream or ice cream for extra indulgence.
Use gluten-free oats and flour blend for a gluten-free version.

Prep Time: 30 minutes
Cook Time: 40–45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 36g
Sodium: 190mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 5g
Cholesterol: 160mg