Crack Pie!

Caution: If you a looking for a pie made with drugs, you have come to the wrong place. Unless of course your drug of choice is sugar 😉


I’ve been drooling over pictures of Crack Pie from Momofuku Milk Bar for a few years now. I had no idea what it was, but it had a strange name and it looked delicious.


Then one day I was at my friend Crystal’s apartment and noticed that she had the Momofuku Milk Bar cookbook. Although there are a few recipes that I want to tackle in it, we decided that we should get together to make the Crack Pie and that is just what we did this past weekend.


As with most of their recipes, there is a lot going on and a few very strange ingredients. (The weirdest one was corn powder!) I’m very happy that Crystal and I decided to tackle it together because it was a lot of work, but also a lot of fun. 🙂 Plus the recipe makes two pies so we both got one to take home!

IMG_3860Sunday mornings are a little rough for me 😉

When I finally got to taste it, I could see why people have been raving about it for years. It has a gooey caramel-like filling and a crunchy oat cookie crust. You really can’t beat it.

RECIPE: (the recipe has multiple steps, so follow carefully) Makes 2 10-inch pies

Oat Cookie:

  • 1 stick (1/2 cup) butter, at room temperature
  • 1/3 cup tightly packed light brown sugar
  • 3 tbs granulated sugar
  • 1 egg yolk
  • 1/2 cup all purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1/8 tsp baking powder
  • pinch baking soda
  • 1/2 tsp kosher salt

Oat Cookie Crust:

  • oat cookie
  • 1 tbsp tightly packed brown sugar
  • 5 tbsp melted butter

Crack Pie Filling:

  • 1 1/2 cups granulated sugar
  • 3/4 cup tightly packed light brown sugar
  • 1/4 cup milk powder
  • 1/4 cup corn powder*
  • 1 1/2 tsp kosher salt
  • 2 sticks (1 cup) of butter, melted
  • 3/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 8 egg yolks

*Corn powder is very hard to find. We used corn flour that was pulsed through a food processor to make even finer. It worked just fine.


Oat cookie:

  1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
  2. In a stand mixer with a fitted paddle attachment, cream butter and sugars together until  fluffy and pale yellow in color. Scrape down sides of bowl with spatula if necessary. Add egg yolk and beat on medium speed until mixture is a pale white.
  3. On a low speed, slowly add flour, oats, baking powder, baking soda and salt. Mix until dough comes together.
  4. Spread dough until a 1/4 inch thick on your prepared baking sheet. It won’t cover the whole sheet.
  5. Bake 15 min or until golden brown. Cool completely before using.


  1. Break up oat cookie and place in food processor with a fitted steel blade. Add brown sugar and pulse until it resembles wet sand.
  2. Transfer crumbs into a large bowl. Stir in melted butter until moist enough to form a ball.
  3. Divide evenly between two pie pans and press firmly into tin making sure to cover bottom and sides evenly.

Crack Pie Filling and pie:

  1. Preheat oven to 350 degrees F.
  2. In a stand mixer with a fitted paddle attachment, mix together sugars, milk powder, corn powder, and salt until combined.
  3. On a low speed, mix in melted butter dry ingredients are all wet.
  4. Add the heavy cream and vanilla and continue to mix until there are no white streaks.
  5. Add the egg yolks until combined being careful not to aerate the mixture. The mixture should be glossy.
  6. Divide filling evenly between two prepared pie pans. It should fill 3/4 of the way up the pan.
  7. Bake in the oven for 15 minutes only. Pies should be golden brown and jiggly. Lower oven temperature to 325 degrees F and bake for another 5-10 minutes. If the filling is still jiggly continue to bake until just the center jiggles.
  8. Take pies out of the oven and cool on a cooling rack. When pies are cool transfer them to a freezer to freeze for at least 3 hours or overnight.
  9. Serve your pie cold! Enjoy! 🙂