If you haven’t yet experienced the magic of the Crack Pie (Copycat Milk Bar Recipe) Recipe, you’re in for a delightful treat that perfectly balances buttery, caramelized sweetness with a satisfyingly crumbly oat crust. This legendary dessert has a cult following for a reason, and with this homemade version, you’ll capture all the rich flavors and luscious textures right from your own kitchen. Whether you’re aiming to impress guests or simply indulge your sweet tooth, this pie is pure joy in every bite.
Ingredients You’ll Need
Gathering a handful of straightforward, pantry-friendly ingredients is all it takes to create this iconic dessert. Each one plays a crucial role: from the tender oats that form the crust to the silky egg yolks that give the filling its incredible richness and depth.
- Salted butter: Divided to enhance both the cookie base and smooth filling, it brings richness and moisture.
- Brown sugar: Packed tightly to add a deep molasses note that’s essential for that iconic caramel flavor.
- White sugar: Balances the sweetness while contributing to a crisp crust and creamy filling.
- Large egg and egg yolks: Provide structure and that silky, luscious texture in the pie filling.
- Vanilla extract: Infuses a warm, aromatic essence that ties all the flavors together beautifully.
- Rolled oats: The secret to a hearty, chewy crust with wonderful texture contrast.
- Flour: Binds the cookie crust just enough without overpowering the oats.
- Salt, baking powder, baking soda: Small amounts to perfectly balance flavors and ensure the crust bakes to golden perfection.
- Milk powder: Adds creaminess and depth to the filling, elevating the classic pie experience.
- Heavy cream: Contributes to the luxurious, custard-like texture of the filling.
- Powdered sugar: For a simple, elegant dusting that creates a beautiful finishing touch.
How to Make Crack Pie (Copycat Milk Bar Recipe) Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to 350 degrees and positioning the rack right in the middle. Lining your baking sheet with parchment paper ensures your cookie base will bake evenly and release easily later on.
Step 2: Make the Cookie Base
Using a stand mixer, cream together six tablespoons of softened butter with both brown and white sugars until light and fluffy—it takes about three minutes, and that fluffiness is key to a tender crust. After scraping down the bowl, beat in the egg and vanilla for a couple of minutes to aerate and enrich the dough.
Step 3: Add Dry Ingredients for the Cookie
Lower your mixer speed and incorporate the rolled oats, flour, salt, baking powder, and baking soda. Mixing thoroughly but gently ensures your cookie dough holds together with a great texture. Spread the dough about a quarter-inch thick on your prepared pan; it doesn’t need to fill the entire sheet since we’ll break it up later.
Step 4: Bake the Cookie Layer
Bake for 15 minutes, watching for a beautiful golden color on top. Once done, transfer the pan to a cooling rack so the cookie can firm up, an essential step before breaking it into crumbs.
Step 5: Prepare the Luscious Filling
In your mixer equipped with the paddle attachment, combine white sugar, brown sugar, milk powder, and salt at low speed. Add melted butter and mix until everything is wet and evenly blended. Scrape the bowl as needed, then add heavy cream and vanilla, continuing to mix for a few minutes.
Now, with the mixer running low, slowly add the egg yolks and beat until the mixture becomes glossy and luxurious—a good three-minute whisk that’s worth every second.
Step 6: Create the Cookie Crust
Once the cookie layer has cooled completely, break it into pieces and pulse it in a food processor with the remaining softened butter until crumbly and well combined. Press this oat-cookie crust firmly into the bottom and up the sides of a 9-10 inch pie dish, creating a sturdy yet tender base for the filling.
Step 7: Bake Your Pie to Perfection
Place the crust-lined pie dish on a baking sheet, pour the glossy filling in, and carefully transfer it to the oven’s middle rack. Bake at 350 degrees for 15 minutes, then reduce the heat to 325 and bake another 15 minutes. The top should turn a rich brown, and while the pie might still jiggle slightly, that’s exactly right—give it a few more minutes if it feels too loose.
Step 8: Cool and Chill Before Serving
Remove the pie from the oven and cool it on a rack for about 30 minutes. Then wrap tightly in foil and freeze for at least two hours or overnight. When ready to serve, move it to the fridge an hour ahead for the perfect sliceable texture. Just before serving, dust generously with powdered sugar for that signature finishing touch.
How to Serve Crack Pie (Copycat Milk Bar Recipe) Recipe
Garnishes
A simple dusting of powdered sugar adds visual appeal and a touch of sweetness that complements the rich, caramelized filling beautifully. You can also sprinkle crushed sea salt for a modern twist that highlights the pie’s buttery notes.
Side Dishes
Serve a slice alongside freshly whipped cream or a scoop of vanilla ice cream to balance the sweetness with creamy coolness. A drizzle of warm caramel sauce or even a few fresh berries can add a delightful pop of flavor and color.
Creative Ways to Present
For a fun gathering, consider slicing the pie into bite-sized squares and serving them on a pretty platter with ornate toothpicks. Or create mini versions of the pie using a muffin tin for portable indulgence. Pairing with a robust cup of coffee or black tea really brings out the pie’s complex flavors.
Make Ahead and Storage
Storing Leftovers
Crack Pie (Copycat Milk Bar Recipe) slices keep best when wrapped tightly and stored in the refrigerator, staying fresh for up to four days. The chilling allows the filling to firm up, making each slice easier to serve and even more enjoyable.
Freezing
This pie freezes wonderfully and can be stored for up to a month. Just ensure it’s well wrapped to avoid freezer burn. When you want to enjoy it again, transfer from the freezer to the fridge for a slow thaw, preserving the creamy texture perfectly.
Reheating
For that just-baked warmth, gently reheat slices at a low temperature in the oven or microwave, but remember that the pie’s charm lies in its cool, custardy filling, so don’t overdo it. A brief 10-15 seconds in the microwave is usually enough to bring it back to life without melting the filling completely.
FAQs
What makes this Crack Pie different from a regular pie?
Unlike most traditional pies with flaky crusts, the Crack Pie features a dense, oat-based cookie crust and a caramel-like filling loaded with buttery depth and a hint of salt. It’s richer and more indulgent, truly a dessert you’ll savor slice by slice.
Can I substitute ingredients to make this Crack Pie dairy-free?
While the richness depends on butter, heavy cream, and milk powder, you can experiment with plant-based butter and non-dairy milk powders. Just keep in mind that the texture and flavor may slightly differ from the classic version.
How do I know when the pie is done baking?
The pie should have a deep brown top and only a slight jiggle in the center when gently shaken. If it’s overly jiggly, it needs a few more minutes. The gentle wobble means the filling is perfectly set but still creamy.
Is it important to freeze the pie before serving?
Yes, freezing helps the filling fully set and makes the pie easier to slice. It also enhances the texture, making each bite satisfyingly smooth without collapsing or being too soft.
Can I make this pie ahead for holiday gatherings?
Absolutely! Crack Pie (Copycat Milk Bar Recipe) Recipe keeps well and actually benefits from chilling. Make it a day or two ahead, freeze, then thaw in the refrigerator on the day of your event for stress-free serving.
Final Thoughts
Making the Crack Pie (Copycat Milk Bar Recipe) Recipe at home is a joy that rewards you with one of the most decadent, crave-worthy pies you’ll ever taste. Its perfect balance of buttery crumbs and luscious caramel filling is sure to win over any crowd or make your quiet evenings extra special. Don’t wait to try this recipe yourself — your kitchen deserves this kind of delicious magic.
Print
Crack Pie (Copycat Milk Bar Recipe) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including chilling/freezing)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Crack Pie is a decadent copycat of the famous Milk Bar dessert, featuring a buttery, crumbly oat cookie crust filled with a rich, gooey custard-like filling. Its perfect balance of sweet and salty flavors with a luscious texture makes it irresistibly addictive and ideal for a special occasion or indulgent treat.
Ingredients
Cookie Dough:
- 6 Tablespoons salted butter, softened
- ⅓ cup brown sugar, tightly packed
- 2 Tablespoons white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup rolled oats
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
Filling:
- ¾ cup white sugar
- ½ cup brown sugar
- 2 Tablespoons milk powder
- ¼ teaspoon salt
- ½ cup salted butter, melted
- 6 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 egg yolks
Crust Assembly:
- 2 Tablespoons salted butter, softened
Garnish:
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and position the rack in the middle.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking for your cookie dough base.
- Cream Butter and Sugars: In a stand mixer at medium speed, cream together 6 tablespoons softened butter with the brown and white sugars until light and fluffy, about 3 minutes. Scrape the sides of the bowl.
- Add Egg and Vanilla: Beat in the egg and vanilla extract for another 2 minutes until fully incorporated and smooth.
- Mix Dry Ingredients: Reduce the mixer speed to low and add rolled oats, flour, salt, baking powder, and baking soda. Mix until combined, scraping down sides as needed to ensure an even mixture.
- Shape Cookie Dough: Spread the cookie dough about ¼ inch thick on the prepared baking sheet. It does not need to fill the entire pan as it will be broken up later.
- Bake Cookie Dough: Bake for 15 minutes or until the cookie top turns golden. Then remove from oven and allow to cool completely on a wire rack.
- Make Filling Base: While cookie dough cools, combine white sugar, brown sugar, milk powder, and salt in the stand mixer on low speed using the paddle attachment.
- Add Butter and Cream: Pour in the melted butter and mix until all ingredients are moistened. Then add heavy cream and vanilla extract, mixing for 2-3 minutes until smooth and fully incorporated.
- Incorporate Egg Yolks: With mixer still on low, add the egg yolks gradually, mixing about 3 minutes until the filling is glossy and smooth.
- Process Cookie Crumbs: Once cookie dough is fully cooled, break it into pieces and place in a food processor. Add 2 tablespoons softened butter and pulse until the mixture becomes crumbly and well combined.
- Form Crust: Press the cookie crumb mixture firmly into the bottom and up the sides of a 9-10 inch glass pie dish, creating an even crust layer. Place the pie dish on a baking sheet for stability.
- Add Filling: Pour the creamy filling into the prepared crust in the pie dish, spreading to evenly fill the crust.
- Bake Pie: Place the pie on the middle oven rack and bake at 350 degrees F for 15 minutes.
- Reduce Heat and Continue Baking: Lower oven temperature to 325 degrees F and bake for an additional 15 minutes. The top should be nicely browned and the filling may still jiggle slightly. If very jiggly, bake for 5 more minutes.
- Cool and Chill: Remove the pie from the oven and cool on a wire rack for 30 minutes. Then wrap tightly with foil and freeze for at least 2 hours or overnight.
- Defrost Before Serving: Transfer the pie from the freezer to the refrigerator about 1 hour before serving to gently thaw.
- Garnish and Serve: Dust the top lightly with powdered sugar just before serving for an elegant finish.
Notes
- Ensure the cookie dough cools completely before processing to avoid mushy crumbs.
- Using a glass pie dish helps bake evenly and aids visual monitoring of crust browning.
- Freezing overnight allows the filling to set perfectly for clean slicing.
- Watch the pie closely in the last minutes of baking to prevent overbaking or curdling of the filling.
- This pie is quite rich; small slices are recommended.
