Milk Bar Crack Pie (Print Version)
Chewy oat cookie crust meets rich, buttery caramel filling in this famously sweet and gooey dessert that's impossible to resist.
# What You’ll Need:
→ Oat Cookie Crust
01 - 6 tablespoons unsalted butter, softened
02 - ⅓ cup light brown sugar, packed
03 - 3 tablespoons granulated sugar
04 - 1 large egg
05 - 1 cup rolled oats
06 - ⅔ cup all-purpose flour
07 - ⅛ teaspoon baking powder
08 - ⅛ teaspoon baking soda
09 - ¼ teaspoon salt
→ Pie Filling
10 - ¾ cup unsalted butter, melted
11 - 1 cup granulated sugar
12 - ¾ cup light brown sugar, packed
13 - ¼ cup dry milk powder
14 - ⅓ cup all-purpose flour
15 - ½ teaspoon salt
16 - 2 large egg yolks
17 - 1 large egg
18 - 2 teaspoons vanilla extract
19 - Powdered sugar, for dusting
# Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and beat until fully incorporated.
03 - Fold in the rolled oats, flour, baking powder, baking soda, and salt. Stir until just combined and no dry streaks remain.
04 - Spread the dough evenly across the prepared baking sheet into a thin, flat rectangle. Bake for 15 minutes or until the edges turn golden brown. Allow to cool completely on the sheet.
05 - Crumble the cooled oat cookie into fine crumbs. Add 3 tablespoons of melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a uniform crust.
06 - Lower the oven temperature to 325°F.
07 - In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, milk powder, flour, and salt until smooth. Add the egg yolks, whole egg, and vanilla extract, mixing until just combined — do not overmix.
08 - Pour the filling into the prepared crust. Bake for 30 to 35 minutes, until the edges are set and the center still has a slight jiggle.
09 - Transfer the pie to a wire rack and cool completely. Refrigerate for at least 2 hours, preferably overnight, to allow the filling to set properly.
10 - Dust the surface generously with powdered sugar just before serving. Slice into wedges and serve chilled.
# Expert Tips:
01 -
- The filling lands somewhere between butterscotch pudding and the edge of a brownie, and that texture alone will ruin other pies for you.
- It looks like you spent all day on it, but the crust is essentially a baked cookie crumbled and reshaped, which is deeply satisfying in a slightly lazy way.
02 -
- Do not overbake the center because it will continue to set as it chills, and a fully firm center in the oven means a dry pie later.
- The oat cookie needs to cool completely before crumbling, otherwise the warmth will melt the butter in your crust and make it greasy.
03 -
- Toast the dry milk powder in a skillet for a few minutes before using it to deepen the flavor with a nutty, caramelized note.
- Press the crust mixture while it is still slightly warm for the most compliant, moldable texture.