Milk Bar Crack Pie (Print Version)
Chewy oat crust meets buttery caramel filling in this famously addictive sweet treat with 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
→ Pie Filling
10 - 3/4 cup unsalted butter, melted
11 - 1 cup granulated sugar
12 - 3/4 cup light brown sugar, packed
13 - 1/4 cup dry milk powder
14 - 1/3 cup all-purpose flour
15 - 1/2 teaspoon salt
16 - 2 large egg yolks
17 - 1 large egg
18 - 2 teaspoons vanilla extract
19 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, cream softened butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully incorporated.
03 - Fold in rolled oats, all-purpose flour, baking powder, baking soda, and salt. Mix until just combined, being careful not to overwork the dough.
04 - Spread the dough evenly across the prepared baking sheet into a thin, even layer. Bake for 15 minutes or until golden brown. Allow to cool completely on the sheet.
05 - Crumble the cooled oat cookie into fine crumbs. Toss with 3 tablespoons melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
06 - Lower oven temperature to 325°F.
07 - Whisk together melted butter, granulated sugar, light brown sugar, dry milk powder, all-purpose flour, and salt until smooth. Add egg yolks, the whole egg, and vanilla extract. Stir until just combined — avoid overmixing to prevent air bubbles.
08 - Pour the filling into the prepared oat cookie crust. Bake for 30–35 minutes, until the edges are firmly set and the center still has a slight wobble.
09 - Transfer the pie to a wire rack and cool completely. Refrigerate for at least 2 hours, preferably overnight, for the best texture and flavor development.
10 - Dust generously with powdered sugar just before serving. Slice into wedges and serve chilled.
# Expert Tips:
01 -
- The filling tastes like the best parts of caramel, butterscotch, and birthday cake batter all folded into one slice.
- That oat cookie crust is a revelation, and you get to bake a cookie first, crumble it up, and press it into a pie pan, which is honestly very satisfying.
02 -
- Do not skip the chilling step, as the filling needs time to set properly and the flavors deepen overnight in the refrigerator.
- The milk powder is not optional, as it is the ingredient that gives this pie its signature flavor and no substitute works the same way.
03 -
- Toast the oats in a dry skillet for three minutes before making the cookie dough to bring out a deeper, nuttier flavor in the crust.
- Serve with unsweetened whipped cream and a pinch of flaky salt on top, as the salt makes every flavor sing and keeps the sweetness from overwhelming your palate.