Milk Bar’s Crack Pie aka: Milk Bar Pie
About Milk Bar’s Crack Pie aka Milk Bar Pie Recipe
I had never actually tried Milk Bar’s famous pie until testing this recipe. I’ve been a fan of Momofuku and Milk Bar from afar, but living in the Midwest means I haven't had easy access to the restaurants. I’ve also avoided this recipe for years because it's a plan-ahead dessert — corn flour, milk powder, and the patience of letting the pie chill after baking.
But I decided to finally commit, and now I understand the hype. This pie is INSANEEEE! The texture is gooey and custardy in the center with a chewy oat-cookie crust that tastes like salted caramel meets butterscotch meets heaven. It’s sweet, salty, buttery, nostalgic, and very addictive (hence the original name)
This recipe follows the original structure:
Step 1: Bake the oat cookie → Step 2: Make the crust → Step 3: Mix the filling → Bake.
It makes two pies, which honestly is a blessing because you’ll want that second pie chilled in the freezer for emergencies.
Official Recipe (you have to subscribe to view it)
Bob's Red Mill Corn Flour (affiliate link)
Bob's Red Mill Milk Powder (affiliate link)
Why You’ll Love This
A cult-favorite dessert that always impresses.
Gooey, custardy filling with a golden crackled top.
The homemade oat cookie crust has unmatched flavor.
Salty-sweet, buttery, caramelized… completely addictive.
Freezes beautifully (and is meant to be served cold!).
A true “bake once, enjoy twice” recipe — it yields two pies.
Ingredients You’ll Need
Step 1: Oat Cookie
Butter
Light brown sugar
Granulated sugar
Egg yolk
Flour
Old-fashioned oats
Baking powder
Baking soda
Salt
Step 2: Crust
Oat cookie
Brown sugar
Salt
Butter
Step 3: Filling
Granulated sugar
Brown sugar
Milk powder
Corn flour (or corn powder)
Salt
Butter
Heavy cream
Vanilla
Egg yolks
How to Make It
Start by making the oat cookie: cream butter and sugars, mix in the egg yolk, then add oats, flour, and leaveners. Spread the dough into a thin layer and bake until lightly caramelized. Once cooled, crumble it into a food processor with brown sugar and salt, blend into crumbs, and knead in melted butter to create the crust mixture. Press the mixture into two pie tins.
For the filling, mix sugars, milk powder, corn flour, and salt, then paddle in melted butter, heavy cream, and vanilla. Add the egg yolks last and mix just until combined. Divide filling between the crusts, bake briefly at 350°F, then reduce to 325°F until the pie is mostly set but still jiggly in the center. Let cool completely, then freeze for at least 3 hours or overnight — this is essential for the final texture. Serve cold with powdered sugar.
Tips for Success
Mix the egg yolks gently — overmixing makes the pie puff and fall.
Don’t overbake: the center should still jiggle.
Freezing is non-negotiable — it sets the custard.
Keep the butter for the crust cold until mixing.
Use real corn flour (not cornstarch) for authentic texture.
Serve cold and slice with a hot knife for clean wedges.
Frequently Asked Questions
Can I use cornstarch or cornmeal instead of corn flour?
No — the texture won’t be right. Corn flour (or superfine corn powder) is essential.
Do I have to make two pies?
Yes — the filling and crust measurements are designed for two. They freeze perfectly.
How do I know when the pies are done?
The center should jiggle like soft Jell-O, but the edges should be set.
Why freeze the pies?
It firms the custard and gives it the classic gooey-but-cuttable consistency.
Can I make this ahead?
Yes — Milk Bar Pie is best after being frozen overnight.
What to Serve With It
Powdered sugar
Berries
Coffee or cold brew or a glass of milk
More Recipes You’ll Love
There are 3 steps to creating the pie:
Step 1- Bake the Oat Cookie
Step 2- Blend Oat Cookie with some other ingredients to form crust
Step 3- Create filling
Then Bake!
Recipe:
Step 1: Oat Cookie
8 tablespoons (1 stick) of butter, at room temperature
1/3 cup light brown sugar
3 tablespoons granulated sugar
1 egg yolk
1/2 cup flour
1 1/2 cups old fashioned oats
1/8 teaspoon baking powder
pinch baking soda
1/2 teaspoon kosher salt
1. Heat oven to 350°F
2. Combine butter & sugars in bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down bowl. On low speed, add the egg yolk and increase to medium-high and beat for 1-2 minutes.
3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix until there are no dry ingredients. Scrape down bowl.
4. Line a sheet pan with parchment paper and spread dough out until it’s 1/4 of an inch thick. Bake for 15 minutes or until it’s slightly caramelized. Cool completely before using
Step 2- Pie Crust
1 Oat Cookie
1 tablespoon brown sugar
1/4 teaspoon salt
4 tablespoons butter
1 Crack Pie Filling
1. Put cookie, brown sugar, and salt in food processor and pulse it on/off until cookie is broken down into a wet sand
2. Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form a ball. If it’s not moist enough, add an additional 1-1.5 tablespoons of melted butter
3. Divide the crust evenly between 2 (10-inch) pie tins. Use your fingers to spread out the crust evenly and firmly over the bottom and sides of pie tin. Set aside and make filling
Step 3- Filling
1 1/2 cups granulated sugar
3/4 packed light brown sugar
1/4 cup milk powder
1/4 cup corn powder
1.5 teaspoon kosher salt
16 tablespoons melted butter (2 sticks)
3/4 cup heavy cream
1/2 teaspoon vanilla extract
8 egg yolks
Heat oven to 350°F
1. Combine sugar, brown sugar, milk powder, corn powder, and salt in bowl of stand mixer with paddle and mix on low speed until evenly blended
2. Add melted butter and paddle for 2-3 minutes until all dry ingredients are moist
3. Add heavy cream and vanilla and continue mixing on low speed for 2-3 minutes. Scrape down bowl
4. Add the egg yolks on low speed until JUST mixed
5. Divide filling evenly between pie crusts- bake for 15 minutes
6. Open oven door and reduce temp to 325°F and keep the pies in the oven during this process. When oven reaches 325°F, close door and bake pies for 5 minutes longer. The pies should be jiggly on the inside, but not around the outer corners. If the filling is too jiggly- leave them in the oven for another 5 minutes. *NOTE:* I left the pies in the oven for another 10-15 minutes and they were still very jiggly but I took them out anyway and really enjoyed the way they turned out EVEN THOUGH my pie looks a little gooey-er than other pictures I’ve seen.
7. Take pies out and let cool to room temperature and then freeze your pies for 3 hours or overnight.
8. Serve pie cold with powdered sugar!
