Here’s a classic Crack Pie (Milk Bar–style) recipe — rich, buttery, caramel-y, and irresistibly gooey.
🥧 Crack Pie (Milk Bar Copycat)
🔹 Oat Cookie Crust
Ingredients:
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6 tbsp (85g) unsalted butter, room temp
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1/3 cup (65g) light brown sugar
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3 tbsp (40g) granulated sugar
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1 egg yolk
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1/2 cup (65g) all-purpose flour
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1/8 tsp baking powder
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1/8 tsp baking soda
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1/4 tsp salt
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2/3 cup (55g) rolled oats
Instructions:
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Heat oven to 350°F (175°C).
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Cream butter and sugars until light and fluffy.
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Mix in egg yolk.
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Stir in flour, baking powder, baking soda, salt, and oats.
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Spread dough on a lined baking sheet and bake 12–15 minutes until golden.
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Cool completely, then crumble.
To form crust:
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Mix crumbled cookie with 2 tbsp melted butter.
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Press firmly into a 9-inch pie dish.
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Bake 5–7 minutes to set. Cool slightly.
🔹 Filling
Ingredients:
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1 1/2 cups (300g) granulated sugar
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3/4 cup (150g) light brown sugar
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1 tbsp milk powder
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1/4 tsp salt
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1 cup (225g) unsalted butter, melted
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3/4 cup (180ml) heavy cream
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1 tsp vanilla extract
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4 egg yolks
Instructions:
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Lower oven to 325°F (160°C).
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Whisk sugars, milk powder, and salt.
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Slowly whisk in melted butter.
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Add cream and vanilla.
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Whisk in egg yolks just until combined (don’t overmix).
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Pour into crust.
Bake 45–55 minutes.
The center should still jiggle slightly — it sets as it cools.
Cool completely, then refrigerate at least 2 hours (overnight is best).
✨ To Serve
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Dust generously with powdered sugar.
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Serve cold or slightly chilled for that signature gooey texture.
If you’d like, I can also give you:
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A simplified shortcut version
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A chocolate variation
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Or a smaller 6-inch batch recipe 😊