Momofuku Milk Bar Crack Pie
Momofuku Milk Bar Pie (also known as Crack Pie) is an utterly delicious recipe perfect for a sweet indulgence. Made with a sweet, with just the right hint of salty, oatmeal cookie crust and filled with a custard-like filling, this pie is sure to please. Top it with powdered sugar, whipped cream, or ice cream, you truly can’t go wrong!
I have heard countless stories about the famed Milk Bar Pie (Crack Pie) from Momofuku Milk Bar in New York City. I’ve never been there myself but based on the lore, I could only imagine how amazing it must be. A while back, I gifted myself with the Momofuku Milk Bar cookbook, which is where the recipe for the compost cookies originated.
The Crack Pie recipe was included at the very end of the book, as a “bonus track”, for anyone who grew up listening to cassette tapes or CDs. I was long overdue on making it, and finally dove right in. At first glance, the recipe is long with multiple steps, but I’m glad I finally got right to it. Spoiler: it’s not nearly as difficult as it seems at first glance!
What is Milk Bar Pie?
The Momofuku Milk Bar Pie was developed in 2008 by Christina Tosi. This was one of the original pies Tosi created for Milk Bar consisting of an oatmeal cookie crust and a gooey, buttery filling. The original name for the pie was Crack Pie which the company changed to The Milk Bar Pie in 2019. The pie itself remains the exact same.
Allll of the Ingredients!
This recipe is comprised of three parts: making an oat cookie “slab”, using said cookie as the base for the pie crust, then the pie filling itself. You will want to carve out a little time to make the pie and if you need to, you can break it down into parts for making in advance.
Oat Cookie Ingredients
- Butter: Gives structure to the oat cookie and allows it to spread while baking.
- Sugar: A mix of both brown sugar and granulated gives the cookie both a soft yet crisp finish.
- Egg: Helps bind the cookie together and give it a little color.
- Bread flour: Gives the cookie a chewier finish than all purpose.
- Oats: Old-fashioned rolled oats add a chewy and nutty texture to this slab cookie.
- Salt, baking powder, and baking soda: Cookie making staples that give it flavor and rise.
Cookie Crust Ingredients
- Oat Cookie: Made above and cooled completely before making the crust.
- Brown Sugar: Sweetens the crust.
- Salt: Balances out the sweetness of the cookie crumb and sugar.
- Butter: Binds the crust together.
Pie Filling Ingredients
The filling sets up a little bit soft and gooey and sweet and, well, perfect. Come to think of it, it’s a bit like the “gooey” part of a gooey butter cake. It’s sort of a custard, but sort of not. If you like pecan pie, chess pie, or gooey butter cake, I think you’ll love this!
- Sugar: A mixture of granulated and light brown sugar to keep it sweet and gooey!
- Milk Powder: Sweetens the filling while also adding a bit of color to the finished pie.
- Corn powder: You can purchase it online or you can also sub cornstarch, but it might impact the flavor.
- Salt: To add flavor and balance the sweetness.
- Butter + Heavy cream: Flavors and tenderizes the filling.
- Vanilla: Flavor, flavor, flavor.
- Egg Yolks: Gives the pie filling more of a custard texture.
Step-by-Step Directions
First, Make the Oat Cookie
- Prepare for baking: Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Cream butter and sugars (#1) in a stand mixer with a paddle attachment on medium-high for 2 to 3 minutes, until fluffy and pale yellow.
- Mix in egg yolk (#2): Scrape down the sides and switch to low speed. Add the egg yolk then increase the speed to medium-high. Beat 1 to 2 minutes until the mixture is pale white.
- Add dry ingredients: (#3) Scrape down the sides and switch speed to low. Add flour, oats, baking powder, and baking soda. Mix until the dough comes together and there are no remnants of dry ingredients, about 1 minute.
- Spread the dough (#4): Turn the dough out onto the baking sheet and, using an offset spatula, spread to a ¼-inch thickness (it won’t take up the entire sheet).
- Bake 15 minutes, or until the middle of the cookie is puffed, but the edges are firmly set. Cool completely before using.
Then, Make the Oat Cookie Crust
- Crumble the cookie (#5): In a large bowl, break the oat cookie into small crumbs resembling wet sand.
- Mix in salt and sugar: Add the brown sugar and salt and stir to combine.
- Stir in butter (#6): Next, add the melted butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms.
- Adjust butter: If the crust is not moist enough to form a cohesive mass, melt an additional 1 to 1½ tablespoons of butter and mix in as before.
- Pack the pie plate (#7-8): Divide the oat cookie crust between two pie plates and press firmly into the pie plates, making sure the bottom and sides are evenly covered.
Prepare the Filling & Bake the Pie
- Preheat the oven to 350°F.
- Mix dry ingredients (#9) in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until evenly blended.
- Add the melted butter (#10) and mix for 2 to 3 minutes, until all of the dry ingredients are moist.
- Mix in vanilla and heavy cream (#11): Scrape down the sides of the bowl and add the heavy cream and vanilla. Continue to mix on low until no white streaks remain.
- Add the egg yolks (#12) and mix on low speed just long enough to combine, ensuring that the mixture is glossy and homogenous, but do not over mix!
- Fill the pie crusts: Place the prepared pie plate on a sheet pan. Divide the filling evenly between the pie crusts; the filling should only fill the plated about ¾ of the way full.
- Bake for 15 minutes, until the pies are golden brown on top but still very jiggly.
- Decrease oven temperature: Open the oven door and reduce the temperature to 325°F. Leave the pies in the oven and the door open until the temperature reaches 325°F
- Bake to set: Once the temperature drops to 325°F close the oven door and bake for 5 to 10 minutes longer, until the pies are jiggly in the very center but set around the edges.
- Cool: Remove the pies from the oven and place on a wire rack to cool to room temperature.
- Freeze the pies for at least 3 hours or overnight.
- Refrigerate: Transfer the pies from the freezer to the refrigerator at least 1 hour before serving.
Success Tips
- The recipe calls for 10-inch pie plates and the author uses disposable foil tins. I attempted to use my 10-inch ceramic pie plate, but the crust wouldn’t adhere to it, as it was sort of slippery. I recommend the disposable foil or glass.
- If you use a 9-inch pie plate, it will take longer to set up in the oven than indicated in the recipe below. Go by the visual clues noted in the recipe.
- The author very adamantly states that the filling MUST be made with a stand mixer and a paddle attachment. She said the same texture can’t be achieved through mixing by hand or using a hand mixer.
- Extra egg whites? Save them to make classic meringue cookies, a Pavlova, or a fluffy angel food cake.
Serving Suggestions
I am not going to stop you if you want to dive headfirst into a slice of this decadent Milk Bar Pie, as is. However, might I suggest a few ways to dress up this one-of-a-kind pie:
- Dust with powdered sugar
- Top with homemade whipped cream
- Serve with a scoop of vanilla ice cream
Storing, Freezing, and Making Ahead
Since this crack pie recipe takes a bit of time to make you can do a few of the steps in advance to save on time as needed.
- Store: Keep the pie wrapped in plastic wrap for up to 5 days in the refrigerator.
- Freeze: Wrap the pie in plastic wrap and store for up to 1 month in the freezer. Transfer to the refrigerator at least 1 hour before you plan to serve it.
- Make-Ahead the Crust: Make the cookie crust up to 2 weeks in advance. Wrap in plastic and refrigerate until you are ready to use.
- Make-Ahead the Filling: Make the filling up to 1 week in advance and refrigerate in an airtight container.
Perfect Pies to Make Next
Milk Bar Pie made with a salty yet sweet oatmeal cookie crust filled with an ooey, gooey buttery filling and topped with powdered sugar and whipped cream needs to be on your bake list. It’s beyond delicious and has you coming back bite after bite.
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Momofuku Milk Bar Crack Pie
Ingredients
For the Oat Cookie:
- ½ cup (113 g) unsalted butter, at room temperature
- ⅓ cup (71 g) light brown sugar
- 3 tablespoons granulated sugar
- 1 egg yolk
- ½ cup (60 g) bread flour
- 1½ cups (149 g) old-fashioned rolled oats
- ½ teaspoon (0.5 teaspoon) kosher salt
- ⅛ teaspoon (0.13 teaspoon) baking powder
- Pinch of baking soda
For the Crust:
- 1 recipe Oat Cookie, above
- 1 tablespoon light brown sugar
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ cup (57 g) unsalted butter, melted
For the Pie Filling:
- 1½ cups (298 g) granulated sugar
- ¾ cup (159 g) light brown sugar
- ¼ cup (21 g) dry milk powder
- ¼ cup (28 g) corn powder
- 1½ teaspoons (1.5 teaspoons) kosher salt
- 1 cup (227 g) unsalted butter, melted
- ¾ cup (170 ml) heavy cream
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 8 egg yolks
Instructions
- Make the Oat Cookie: Preheat oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes, until fluffy and pale yellow. Scrape the sides of the bowl and, on low speed, at the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the mixture is pale white.
- Again, scrape down the sides of the bowl and, on low speed, add the flour, oats, salt, baking powder and baking soda. Mix until the dough comes together and there are no remnants of dry ingredients, about 1 minute.
- Turn the dough out onto the prepared baking sheet and, using an offset spatula, spread to a ¼-inch thickness (it won’t take up the entire sheet). Bake for 15 minutes, or until the middle of the cookie is puffed, but the edges are firmly set. Cool completely before using.
- Make the Crust: Preheat the oven to 350 degrees F (177 degrees C). In a large bowl, break up the oat cookie into small crumbs resembling wet sand. Add the brown sugar and salt and stir to combine. Add the butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms. If the crust is not moist enough to form a cohesive mass, melt an additional 1 to 1½ tablespoons of butter and mix in as before.
- Divide the oat cookie crust between two pie plates and press firmly into the pie plates, making sure that the bottom and sides are evenly covered. (If not using immediately, the pie shells can be wrapped in plastic wrap and refrigerated for up to 2 weeks.)
- Make the Pie Filling: Combine the sugar, brown sugar, milk powder, corn powder and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until evenly blended. Add the melted butter and mix for 2 to 3 minutes, until all of the dry ingredients are moist. Scrape down the sides of the bowl and add the heavy cream and vanilla, then continue to mix on low speed for 2 to 3 minutes, until no white streaks remain. Add the egg yolks and mix on low speed just long enough to combine, ensuring that the mixture is glossy and homogenous, but do not over mix! (If not using immediately, the filling can be stored in an airtight container and refrigerated for up to 1 week.)
- Bake the Pie: Place the prepared pie plates on a sheet pan. Divide the filling evenly between the pie crusts; the filling should only fill the plates about ¾ of the way full. Bake for 15 minutes, until the pies are golden brown on top but still very jiggly.
- Open the oven door and reduce the oven temperature to 325 degrees F (163 degrees F). Leave the pies in the oven and the oven door open until the temperature reaches 325 degrees F. Once it does, close the oven door and bake for 5 to 10 minutes longer, until the pies are jiggly in the very center, but set around the outer edges.
- Remove the pies from the oven and place on a wire rack to cool to room temperature. Freeze the pies for at least 3 hours or overnight (this step condenses the filling and is a required step). Transfer the pies from the freezer to the refrigerator for at least 1 hour before serving. (If not using immediately, the pies can be wrapped in plastic wrap and kept in the refrigerator for up to 5 days or in the freezer for up to 1 month.)
- Just prior to serving, dust the pie with powdered sugar. Serve with a dollop of whipped cream.
Notes
- Pie Plates: The recipe calls for 10-inch pie plates and the author uses disposable foil tins. I attempted to use my 10-inch ceramic pie plate, but the crust wouldn’t adhere to it, as it was sort of slippery. I recommend disposable foil or glass.
- If you use a 9-inch pie plate, it will take longer to set up in the oven than indicated in the recipe below. Go by the visual clues noted in the recipe.
- The author very adamantly states that the filling MUST be made with a stand mixer and a paddle attachment. She said the same texture can’t be achieved through mixing by hand or using a hand mixer.
- Extra egg whites? Save them to make classic meringue cookies, a Pavlova, or a fluffy angel food cake.
- Serving Suggestions: Dust with powdered sugar / Top with homemade whipped cream / Serve with a scoop of vanilla ice cream
- Store: Keep the pie wrapped in plastic wrap for up to 5 days in the refrigerator.
- Freeze: Wrap the pie in plastic wrap and a layer of aluminum foil and store for up to 1 month in the freezer.
- Make-Ahead the Crust: Make the cookie crust up to 2 weeks in advance. Wrap in plastic and refrigerate until you are ready to use.
- Make-Ahead the Filling: Make the filling up to 1 week in advance and refrigerate in an airtight container.
- Recipe from Milk Bar Cookbook.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
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Q: can you make the crust in a food processor similar to other crumb crusts?
I quite like reading through a post that can make people think. Also, many thanks for allowing me to comment!
Looks amazing. Good article
What is corn powder? Cornmeal? Or different? Thanks
I L.O.V.E.D it soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo much I could die! My Grandma would love this recipe if she knew how to use a phone lol!
Looks like a delicious pie. I hope you decide to take the “crack” name out of your pie as well.
I dislike the idea of making, baking or buying anything nicknamed crack. It’s really not some thing to admire
i enjoy your recipes!
Awesome yummy recipe…
Did you use American style or European/Irish butter for this recipe? Christina tosi is a self proclaimed European butter snob, so I assume this recipe was made and tested using European butter, but I thought I would double check! Thanks again!
I haven’t made this pie yet but I am so tempted to add some chocolate chips to the pie filling. Would I be wrong for that, don’t judge me. Lol
I have corn flour. Is that the same as the corn powder. The color is the same and it’s powdery.
What other kinds of pie do you think would be good to use this same crust for?
Hi Vanessa! My husband and I LOVE a peanut butter pie at a local restaurant that has an oat crust :)
I have made 4 Crack Pies now and I’m making more! I did order Corn Powder from their website though and there is enough for a lot of pies. I wanted to use all the right ingrediants at least the first time. It was a big hit and was requested to be made again by several people. I do wonder what happens if you don’t get every speck of egg white off of the yolks though and what happens if you use a hand held mixer? I am an official crack pie addict!!!!!
Hi Anne, I am going to make this crack pie today and have been scouring comment sections with this recipe to try to figure out “what happens if you don’t get every speck of egg white out”…did you ever find out? I’m not the best at separating eggs, so I’ve held off on making this recipe because the idea of getting all of the egg yolk away from the white is daunting to me!
Freeze dried corn is NOTHING like corn starch. FYI
After much searching and not wanting to wait on Amazon, I found Corn Powder at our local Asian store.
Made the pies, wrapped (one in plastic AND foil)and now in the freezer. I did let the tops get too brown.
Hello! I have made this pie 5 times now and Everytime it hasn’t turned out. It’s more like toffee. It darkens quickly. And doesn’t set. All the pictures I’ve seen and it’s light and looks more like a custard. I’ve tried turning the temperature down. This last time it stayed light on top longer but I turned it down to 315 and it still darkened within 5m and was still quite jiggly.
Any suggestions or can you tell me what the texture is of the pie once it’s done? Thank you!
Thank you for posting this! Your recipes are always much easier to follow in real life! :)
Question though: I over filled the pies and am not sure what temp or how much longer to adjust to compensate. I’m afraid too long at 350 will almost curdle it. Help!
Hi Holly, Hmmm I don’t think it would curdle, but you may want to just cover with foil so it doesn’t brown too much.
I used 9 inch glass pan and it’s very hard to cut into the crust. It was also gooey. How much more did you bake the pie for?
Hi Natasha, I don’t remember off the top of my head, but I used the visual cues in the recipe (set on the outside but still jiggly in the middle).
I just made these pies. I had the same experience as Natasha. with the exception that the crust was not too hard to cut into. I wondered if you photoshopped the coloring on your pictures? My pies were an amber caramel color and much darker than yours appear. The center was still jiggly but was seriously undercooked. I agree with another reader that the star is the crust. If I were to make this again, I would keep in mind that the visual cues are going to be a darker top than in your photos and when the center is jiggly….it is the very center….perhaps a small bit. otherwise, your pie will come out runny. I would also do some more looking around for other people who have made it and their experiences before making the ingredients and time investment. I was pretty careful about making this and following instructions, but it was a big fail for me.
Hi Michelle, did you cover the pie when you put it in the freezer overnight or leave uncovered and then cover after that? Thank you!
Hi Carolyn, I didn’t cover them because I was serving immediately; you only need to cover them if you want to store them longer-term.
Thanks Michelle….did you do overnight or just the 3 hours uncovered? Can’t wait to let you know how they turn out!!!! I am grinding the corn today and making the cookie part tomorrow….the rest Saturday!
Hi Carolyn, I did it overnight! Enjoy! :)
This crack pie recipe is golden! I love your recipes and blog!
Are you interested in becoming Chicory’s recipe partner?
I will be making this tomorrow, but will half the recipe. Just wandering, is it difficult to half it (is it too much trouble to work with half an egg yolk?)
Thanks for your help!
Hi Ash, I use a scale to ensure that the egg yolk is exactly in half, but you could definitely eye ball it; I don’t think it should be too difficult.
I have ordered the pie from Momofuku before and yours looks just like it. I keep wanting to make it at home but I never get around to it. It’s so nice to know that I can use cornstarch. I also think baking it in a smaller dish so that it will be a little thicker is great. That was the one thing I wanted to change about the original. I wanted it to be thicker.
I am so excited to try this! I recently watched season 1 of the PBS show ‘Mind of a Chef’ on Netflix Which features Momofuku’s owner/head chef David Chang, there’s one episode called Sweet Spot where Christina Tosi of Momofuku Milk Bar makes the famed corn cookies and makes an ice cream pie using the corn cookies as the crust… I’ve been thinking about replicating the recipe ever since! Now that I’ve seen this recipe, it’s apparent that I have some choices to make while I wait for Momofuku to open here in DC. I’m definitely going to check out my local target to see if I can find the corn and I definitely need to pick up a copy of this book… Thanks for the recipe!
I have never heard of Momofuku Milk Bar or cookbook, but am definitely going to try this pie! Thanks for the clear directions and photos.
This is on my list to make. I have wanted to for a long time. I have heard marvels about it.
I saw this on one of the Cooking Channel’s programs. Had wondered about it, how to get recipe, and you (again) have come through! Am making for a monthly get together with several of my friends. Of course will have to make a test pie to see if better half approves.
I don’t see the freeze dry corn in this recipe or Bon Appetit. Your recipe called for cornstarch and not in Bon Appetit. Everyone is mentioning the corn- is this used in the cookbook and if so how much? Thanks
I talk about it above in the blog post in the notes – the original recipe calls for corn powder, which is freeze-dried corn that has been pulverized in the food processor. I couldn’t find any, but other readers have noted seeing it at Target. You would use the same amount of the powder as I used cornstarch.
I’ve not made this yet, but I’ve made several other recipes from the cookbook and I LOVE it! I got my freeze-dried corn at nuts.com, but I also saw it at Target after the fact. The corn cookies are absolutely delicious!
For the milk powder (in a few cookie recipes), I used King Arthur Flour’s version, as that is what I had on hand. That one is whole milk powder, but I think it says in the Milk Bar cookbook intro (the section where she talks about specific types of ingredients and equipment) that nonfat is OK.
She is speaking at an event in Richmond in late October and I am unbelievably excited to attend!!
I’ve been eyeing the Momofuku cookbook forever. Now you’re tempting me to buy it! I just might have to splurge!
And what if you are still one of those poor, unfortunate souls that loves to bake but still doesn’t have a stand mixer?
Hi Angela, Unfortunately, I’m not sure what to tell you. I relayed the information that the author stated adamantly in the book that a stand mixer is necessary for the recipe. You could try it with a hand mixer, but I couldn’t guarantee the result.
Looks amazing! Thanks for sharing!
The pie sounds and looks amazing and I would love to try it. I would like to make it dairy free, using margarine instead of butter and a dairy free whip substitute – which is quite good – for the heavy cream, but what can I substitute for the milk powder?
I am honestly not sure at all how this will work without dairy, and unfortunately don’t have any suggestions off the top of my head for the milk powder.
What milk powder do you use? I have never used milk powder.
Hi Sac, I buy this milk powder from King Arthur’s Flour, but most grocery stores sell a non-fat dry milk powder in the baking aisle (they typically come in cartons): http://www.kingarthurflour.com/shop/items/bakers-special-dry-milk-16-oz
Michelle,
I’ve wanted to make this recipe for the longest time. it looks delicious. Yum.
Annamaria
Wow. Just, wow. I’ve never heard of this ‘crack pie’ thing, but I thank you for bringing it to my attention. This is one of the many things I love about your site; the new recipes I {finally} find out about! I’m Canadian and I know many of your recipes are regional to where you live and/or visit. Thanks again BEB.
Hi-
What kind of milk powder do you use, Skim, 2%, whole?
Thanks , Julie
Hi Julie, It’s non-fat.
I LOVE that you also use grams in your recipes. It always took me forever to google every ingredient so I could convert it to grams!
thespicehouse.com has freeze-dried corn, and their products are of exceptional quality. (They blended quatre epice for Julia Child and supply many exacting chefs with world class spices.) I actually love their freeze-dried corn as a sprinkle on vanilla ice cream!
I am definitely making this. Maybe for Rosh Hashanah. It just sounds incredible. Thank you!
Thanks so much for the tip!
Never had chess pie?!?!?!? What?!?!?!?! That needs to change! I echo the other southerners on here that you need to make a chess pie soon. It’s a lot like buttermilk pie, which you have made. I actually prefer buttermilk pie, but I’d love to hear what you think!
Crack pie is the best! Whenever I happen to be near a Milk Bar (which happens more than is good for me), I can’t not go in. It’s the best. I took my cousin and her husband (then fiance) there when they visited me in NYC and they loved the crack pie so much I brought them some from New York to their wedding (they also had pies shipped for the rehearsal dinner they loved it so much).
Milk Bar sells the corn powder in their shop. Maybe they will ship it if you call?
Believe it or not, Target actually has freeze dried corn readily available in the trail mix/dried fruit section. (At least in my store in Connecticut–and it’s not even a particularly large one.) I had the same reaction re: not wanting to track it down when I considered making Momofuku’s corn cookies–which I WILL make some day–before noticing it about a year ago. It must be there fairly regularly, because I have noted it in passing fairly consistently.
Oh wow, did not know that, thanks so much for sharing!
What a beautiful pie! I noticed you have graciously converted your ingredients into metric measurements. What source or calculator do you use? I would also like to do this.
Hi Julie, I weigh everything when I bake, so I just convert ounces to grams using Google :)
I can’t get enough butter cake, so I’m sure this pie is going to rock my world. Thanks for sharing! I can’t wait to try it.
This sounds awesome. Being a southerner, I am a huge fan of Chess Pie…give it a try. :)
You have never made chess pie?? I know you’re not a Southerner, but my goodness! My favorite is actually chocolate chess pie. Despite having lived in NC over 15 years, I’ll always be a yankee, but I can agree that chess pie rocks! It’s not hard to make – easier than the crack pie!
Love me a custard filled pie. And I adore this crust…I’m thinking that it’s gonna be the base of many a future pie!
This sounds amazing!
Am making it NOW.
Thank you!
I made this recipe a few years ago after it was published in Bon Appetit Magazine. I loved the crust, but was underwhelmed by the filling, which was, as you say, like pecan pie without the pecans. I have also had the real deal in NYC, which I thought was better than my home-made version, but still did not do it for me. I saw someone who had made these in mini-muffin cups, which I thought was a good idea, since there would be a greater ratio of crust to filling. The crust, I thought, was the real star of the recipe.
I thought the crust was the best, too! I will be making the oat cookie on it’s own… tomorrow! ;) I ate so much of it after it came out of the oven, there was hardly enough for the pie crust HAHA.
I’m screwed…I live 10,000 miles away from Momofuku Milk Bar, don’t have the cookbook, and even if I did I have no oven right now. Ah pies…one more to add to the list for later. Thanks for sharing and making me drool.
Thanks for the tips regarding the pie plate! I probably would’ve ignored the author on that and just used my glass one. I’ve had this cookbook for ages but haven’t made a single recipe yet and I don’t know why!
I have been dying to try this. I think Christina Tosi over at Milk Bar has something going on and I would love to go to NYC one day and try this. Until then, you have made me feel so confident to give this one a try at home. Thanks for your notes!
I too have this book and I made the Crack Pie for my birthday cake! Ahh. I think I will have to make another soon!
I’ve made my share of Crack Pies and it’s actually one of the most popular recipes on my site. Your pie looks awesome and reminds me to make this again sometime soon!
i have wanted to bake this & now with your wonderful “comments/notes” i will.
THANK YOU BEB!!!!
I’m so excited that a Momofuku is opening here in DC! But in the meantime, I can give this a shot. It’s been on my baking to-do list for a while. Yours looks perfect!
Crack pie is an addicting mess, and I love it so much. An awesome share for this week, when I’m feeling particularly splurgy after my half-marathon. Cheers to that!
I really need to make this. i have the book and everything! I did have a slice at the bakery when I visited a few years ago.
Our favorite gift we were ever sent. Think you could send us one too? ;)