Milk Bar Pie

Momofuku Milk Bar’s famous pie (originally Crack Pie) — a slightly salty oatmeal cookie crust filled with a gooey, buttery, custard-like filling. Makes two 25cm pies.

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Recipe Info
Servings: 16
Prep: 30m
Cook: 40m
Total: 5h30m
Ingredients
  • **Oat cookie (base for the crust):**
  • 113g unsalted butter - room temperature
  • 71g light brown sugar
  • 3 tbsp granulated sugar
  • 1 egg yolk
  • 60g bread flour
  • 150g old-fashioned rolled oats
  • 1/2 tsp kosher salt
  • 1/8 tsp baking powder
  • Pinch of bicarbonate of soda
  • **Crust:**
  • 1 recipe oat cookie (above)
  • 1 tbsp light brown sugar
  • 1/4 tsp salt
  • 57g unsalted butter - melted
  • **Filling:**
  • 300g granulated sugar
  • 160g light brown sugar
  • 21g dry milk powder
  • 28g freeze-dried corn powder
  • 1 1/2 tsp kosher salt
  • 227g unsalted butter - melted
  • 170ml double cream
  • 1/2 tsp vanilla extract
  • 8 egg yolks
  • Icing sugar - for dusting
Instructions
  1. Make the oat cookie: Preheat the oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine the butter and sugars in a stand mixer with the paddle attachment. Cream on medium-high speed for 2-3 mins until fluffy and pale yellow.
  3. Scrape the bowl and add the egg yolk on low speed. Increase to medium-high and beat for 1-2 mins until pale white.
  4. Scrape the bowl and add the flour, oats, salt, baking powder and bicarbonate of soda on low speed. Mix for about 1 min until the dough comes together with no dry ingredients remaining.
  5. Turn the dough onto the prepared baking sheet. Using an offset spatula, spread to about 5mm thickness. Bake for 15 mins until the middle is puffed but the edges are firmly set. Cool completely before using.
  6. Make the crust: Preheat the oven to 175°C. In a large bowl, break the oat cookie into small crumbs resembling wet sand.
  7. Add the brown sugar and salt and stir to combine. Add the melted butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms. If it isn’t moist enough, melt an additional 1-1 1/2 tbsp butter and mix in.
  8. Divide the crust between two pie plates and press firmly to cover the bottom and sides evenly.
  9. Make the filling: Combine the sugar, brown sugar, milk powder, corn powder and salt in a stand mixer with the paddle attachment. Mix on low until evenly blended.
  10. Add the melted butter and mix for 2-3 mins until all the dry ingredients are moist.
  11. Scrape the bowl and add the double cream and vanilla. Continue mixing on low for 2-3 mins until no white streaks remain.
  12. Add the egg yolks and mix on low just long enough to combine until glossy and homogenous. Do not overmix.
  13. Bake the pie: Place the prepared pie plates on a baking sheet. Divide the filling evenly between the crusts, filling about 3/4 full.
  14. Bake for 15 mins until golden brown on top but still very jiggly.
  15. Open the oven door and reduce the temperature to 165°C. Leave the pies in the oven with the door open until the temperature has dropped.
  16. Close the oven door and bake for a further 5-10 mins until jiggly in the very centre but set around the outer edges.
  17. Remove from the oven and place on a wire rack to cool to room temperature.
  18. Freeze the pies for at least 3 hours or overnight — this step is essential.
  19. Transfer from the freezer to the fridge at least 1 hour before serving.
  20. Dust with icing sugar before serving. Optionally serve with whipped cream.

Storage: wrap in cling film and keep for up to 5 days in the fridge or up to 1 month in the freezer.

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