Daring Bakers’ June 2013 Challenge: Life of Pie

Momofuku Milk Bar Crack Pie

Blog Checking Lines: Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! 🙂

This month, Rachael challenged us to make one of 4 pie recipes that she provided – Crack Pie, Chocolate Caramel Tart, Strawberry Crostata, Double Crust Fruit Pie.  I would have loved to make them all!  However, my waistline can only support one pie so I chose to go with the Crack Pie which is from the famous Momofuku Milk Bar.  I’ve made a few cookie recipes from the Momfuku Milk Bar cookbook and they were good and unique.  Their crack pie has been on my list to try for quite a while, so this month’s challenge was the perfect excuse to finally do it.

Like most of Momofuku Milk Bar’s recipes, the pie has a recipe within a recipe.  The first step is to make an oatmeal cookie in bar form.  This cookie is then crumbled, mixed with a little butter and brown sugar and pressed into a pie pan.  The filling is lots of sugar, eggs, butter, vanilla, milk powder and some cream which is whipped together and poured into the crust.  The pie is baked until just slightly jiggly in the middle.  The finished result is a lot like a pecan pie, but without the pecans.  It’s incredibly sweet, so not for the faint of heart or diabetics.  However, chilled overnight and served in a very small slice, it’s very satisfying.


Be sure to check out all the other beautiful pies that the Daring Bakers made!

5.0 from 1 reviews
Crack Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Gooey and sweet pie in an oatmeal cookie crust, reminiscent of a pecan pie without the nuts.
  • Oat Cookie Crust
  • Nonstick vegetable oil spray 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
  • 5½ tablespoons (packed) golden brown sugar, divided
  • 2 tablespoons sugar
  • 1 large egg
  • ¾ cup plus 2 tablespoons old-fashioned oats
  • ½ cup all purpose flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon (generous) salt
  • Filling
  • ¾ cup sugar
  • ½ cup (packed) golden brown sugar
  • 1 tablespoon nonfat dry milk powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted, cooled slightly
  • 6½ tablespoons heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)
  1. For the Oat Cookie Crust:
  2. Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray.
  3. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes.
  4. Add egg; beat until pale and fluffy.
  5. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan.
  6. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
  7. Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1½ tablespoons brown sugar.
  8. Rub in with fingertips until mixture is moist enough to stick together.
  9. Transfer cookie crust mixture to 9-inch-diameter glass pie dish.
  10. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
  11. For the Filling
  12. Position rack in center of oven and preheat to 350°F.
  13. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended.
  14. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust.
  15. Bake pie 30 minutes (filling may begin to bubble).
  16. Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer.
  17. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
  18. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
Can be made 2 days ahead. Cover; keep chilled.

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Daring Bakers’ June 2013 Challenge: Life of Pie — 7 Comments

  1. Oooh, that little ooze of (what I imagine to be) caramel-y goodness is making my mouth water. After I make this pie (soon!) I’ve got those Compost Cookies on my list too…

    • I would be worried about the texture not being the same if I used less sugar. However, I am tempted to try it with all or part coconut sugar sometime. Coconut sugar has nice flavor and is a little lower on the glycemic index than regular sugar and seems to behave the same.

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