We’ll see you in there.
Connect to customize your food & drink discovery.
By signing up you agree to our Terms of Service and Privacy Policy.
Momofuku Milk Bar's Crack Pie
40 mins Prep Time
50 mins Cook Time
Momofuku Milk Bar's famed Crack Pie, or now more formally known as Milk Bar Pie, was an instantaneous hit that became a fan favourite among those who know and love Christina Tosi's world-famous confections. What started out as a pie Tosi made in her home when she had limited supplies in her pantry, has grown into a signature staple of Milk Bar's empire. This pie didn't acquire its name for nothing, make this addicting sweet treat at home now with the original recipe.
Must use a stand-mixer with a paddle attachment to achieve the best results. Mix on low speed.
*Note: Make sure all egg whites are separated from the yolks by passing the yolk back and forth between hands.
_
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @milkbarstore!
Directions
Oat Cookies
5 Steps
Step 1
Heat the oven to 350°F.
Step 2
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for two to three minutes, until fluffy and pale yellow in colour. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium-high and beat for one to two minutes, until the sugar granules fully dissolve and the mixture is a pale white.
Step 3
On low speed, add the flour, oats, baking powder, baking soda and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
Step 4
Spray a quarter sheet pan with Pam or the like and line with parchment (or just line the pan with a Silpat). Plop the cookie dough in the centre of the pan and, with a spatula, spread it out until it is 1/4-inch thick. The dough won’t end up covering the entire pan; that’s okay.
Step 5
Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top and puffed slightly but set firmly. Cool completely before using. Wrap well in plastic, the oat cookie will keep fresh in the fridge for up to one week.
Crack Pie Filling
5 Steps
Step 1
Combine the sugar, brown sugar, milk powder, corn powder and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
Step 2
Add the melted butter and mix for two to three minutes until all the dry ingredients are moist.
Step 3
Add the heavy cream and vanilla and continue mixing on low for two to three minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
Step 4
Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
Step 5
Use the filling right away or store it in an airtight container in the fridge for up to one week.
Assembly
9 Steps
Step 1
Heat the oven to 350°F.
Step 2
Put the oat cookie, brown sugar and salt in a food processor and pulse it on and off until the cookies are broken down into a wet sand (if you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands).
Step 3
Transfer the crumbs to a bowl, add the butter and knead the mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1 1/2 tbsp) butter and knead it in.
Step 4
Divide the oat crust evenly between two 10-inch pie tins. Using your fingers and the palms of your hands, press the oat-cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. Use the pie shells immediately or wrap well in plastic and store at room temperature for up to five days or in the fridge for up to two weeks.
Step 5
Put both pie shells on a sheet pan. divide the Crack Pie filling evenly between the crusts; the filling should fill them three-quarters of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
Step 6
Open the oven door and reduce the oven temperature to 325°F. Depending on your oven, it may take five minutes or longer for the oven to cool to the new temperature. Keep the pies in the oven during this process. When the oven reaches 325°F, close the door and bake the pies for five minutes longer. The pies should still be jiggly in the bull’s-eye centre but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional five minutes or so.
Step 7
Gently take the pan of Crack Pies out of the oven and transfer to a rack to cool to room temperature (you can speed up the cooling process by carefully transferring the pies to the fridge or freezer, if you’re in a hurry). Then, freeze your pies for at least three hours (or overnight) to condense the filling for a dense final product—freezing is the signature technique and result of a perfectly executed Crack Pie.
Step 8
If not serving the pies right away, wrap well in plastic wrap. In the fridge, they will keep fresh for five days; in the freezer, they will keep for one month. Transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of one hour before you’re ready to get in there.
Step 9
Serve your Crack Pie cold! Decorate your pie(s) with confectioners’ sugar, either passing it through a fine sieve or dispatching pinches with your fingers.
Recommended For You
