Milk Bar Crack Pie (Printable Version)
Chewy oat cookie crust with a rich, buttery, caramel-like filling and a tender, gooey center.
# What You Need:
→ Oat Cookie Crust
01 - 6 tablespoons unsalted butter, softened
02 - 1/3 cup light brown sugar, packed
03 - 3 tablespoons granulated sugar
04 - 1 large egg
05 - 1 cup rolled oats
06 - 2/3 cup all-purpose flour
07 - 1/8 teaspoon baking powder
08 - 1/8 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 3 tablespoons unsalted butter, melted (for assembling crust)
→ Pie Filling
11 - 3/4 cup unsalted butter, melted
12 - 1 cup granulated sugar
13 - 3/4 cup light brown sugar, packed
14 - 1/4 cup dry milk powder
15 - 1/3 cup all-purpose flour
16 - 1/2 teaspoon salt
17 - 2 large egg yolks
18 - 1 large egg
19 - 2 teaspoons vanilla extract
20 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - Using a mixing bowl and an electric mixer or whisk, blend softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and mix thoroughly.
03 - Fold in rolled oats, flour, baking powder, baking soda, and salt until a cohesive dough forms.
04 - Spread dough evenly on prepared baking sheet in a single layer. Bake for 15 minutes or until golden brown. Allow to cool completely.
05 - Crumble cooled oat cookie into fine crumbs. Incorporate 3 tablespoons melted butter, mixing until evenly moistened. Transfer mixture to a 9-inch pie pan and press firmly across bottom and up sides to form the crust.
06 - Lower oven temperature to 325°F (160°C).
07 - Whisk together melted butter, granulated sugar, brown sugar, milk powder, flour, and salt until smooth. Add egg yolks, whole egg, and vanilla extract; gently mix until just incorporated, avoiding over-mixing.
08 - Pour prepared filling into oat cookie crust, spreading evenly.
09 - Bake for 30 to 35 minutes or until the edges are set but the center remains slightly wobbly.
10 - Cool pie completely on a wire rack. Refrigerate for at least 2 hours, preferably overnight, to allow filling to set.
11 - Dust the chilled pie generously with powdered sugar immediately before serving.
# Expert Advice:
01 -
- This pie manages to be both chewy and silky smooth, with an oat cookie crust that's frankly addictive.
- It’s the perfect make-ahead dessert for sharing, but you might just want to keep it all to yourself.
02 -
- Trying to slice the pie before it's fully chilled will leave you with a delicious mess instead of tidy wedges.
- After many attempts, I found using a warm, thin knife makes for the cleanest cuts.
03 -
- Bake the oat cookie crust until deep golden, even if it looks a little too dark—this brings out the toasty flavor.
- Don't skip the milk powder; it's the ingredient that gives Crack Pie its uniquely milky, caramel center.