Milk Bar Crack Pie

Milk Bar Crack Pie
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 38 days ago

I love this recipe. It's actually a fairly basic chess pie in an oatmeal cookie crust. But it's a great recipe from Christina Tossi of Momofuku Milk Bar fame. She's been on TV quite a lot lately too. I actually don't know for sure if I did this right because there are a lot of slightly different variations of this recipe online. Even if I didn't do it right, it's freakin' delicious, to the point that I would probably do it wrong the next time too.

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What you will need

FOR THE OATMEAL COOKIE

4 Tbsp (48 g) light brown sugar

2 Tbsp (25 g) sugar

5 Tbsp unsalted butter

1 large egg

1/2 cup (90g) ap flour

3/4 cup (85 g) oats

1/4 teaspoon baking soda

Nonstick vegetable oil spray

FOR THE CRUST

1 Tbsp (12 g) light brown sugar

1/4 teaspoon (generous) salt

3 Tbsp unsalted butter

FOR THE FILLING

1/4 teaspoon salt

1 Tbsp (12 g) nonfat dry milk powder

3/4 cup (150 g) sugar

1/2 cup (100 g) light brown sugar

1/2 cup (1 stick) unsalted butter, melted, cooled slightly

6 1/2 Tbsp (100 ml) heavy cream

4 large egg yolks

1 teaspoon vanilla extract

Powdered sugar (for dusting)

How to cook

1

It is DELICIOUS!

OATMEAL COOKIE

1

Preheat oven to 350ºF

2

Combine sugars in a mixing bowl

In a mixing bowl, whisk together both the granulated sugar and the brown sugar.

In a mixing bowl, whisk together both the granulated sugar and the brown sugar.

3

Add butter

Drop in the butter. You may need to mix by hand at first to avoid making a mess.

Drop in the butter. You may need to mix by hand at first to avoid making a mess.

4

Cream the sugar

Use an electric mixer to beat the butter and sugar together until fluffy and pale.
Use an electric mixer to beat the butter and sugar together until fluffy and pale.
Use an electric mixer to beat the butter and sugar together until fluffy and pale.

Use an electric mixer to beat the butter and sugar together until fluffy and pale.

5

1 egg

Add the egg and beat until thoroughly incorporated.
Add the egg and beat until thoroughly incorporated.
Add the egg and beat until thoroughly incorporated.

Add the egg and beat until thoroughly incorporated.

6

Add remaining cookie ingredients

Dump in the flour, oats, and baking soda. Mix well.
Dump in the flour, oats, and baking soda. Mix well.
Dump in the flour, oats, and baking soda. Mix well.

Dump in the flour, oats, and baking soda. Mix well.

7

Transfer to baking pan

Grease a parchment-lined 9" x 13" baking pan with nonstick spray. Spread the cookie dough out in the pan.
Grease a parchment-lined 9" x 13" baking pan with nonstick spray. Spread the cookie dough out in the pan.
Grease a parchment-lined 9" x 13" baking pan with nonstick spray. Spread the cookie dough out in the pan.

Grease a parchment-lined 9" x 13" baking pan with nonstick spray. Spread the cookie dough out in the pan.

8

Bake for 15 minutes

Bake for about 15 minutes, or until golden brown.

Bake for about 15 minutes, or until golden brown.

CRUST

1

Crumble the cookie

Crush the cookie to crumbs.
Crush the cookie to crumbs.

Crush the cookie to crumbs.

2

Add remaining crust ingredients

Dump in the brown sugar, salt, and butter. Mix well by hand.
Dump in the brown sugar, salt, and butter. Mix well by hand.
Dump in the brown sugar, salt, and butter. Mix well by hand.

Dump in the brown sugar, salt, and butter. Mix well by hand.

3

Press into baking pan

Transfer the mixture into a baking pan. I used a large springform pan, but a regular pie pan will work great. Press the mixture out to form an even layer on the bottom and up the sides of the pan.
Transfer the mixture into a baking pan. I used a large springform pan, but a regular pie pan will work great. Press the mixture out to form an even layer on the bottom and up the sides of the pan.
Transfer the mixture into a baking pan. I used a large springform pan, but a regular pie pan will work great. Press the mixture out to form an even layer on the bottom and up the sides of the pan.

Transfer the mixture into a baking pan. I used a large springform pan, but a regular pie pan will work great. Press the mixture out to form an even layer on the bottom and up the sides of the pan.

FILLING

1

Combine dry ingredients

Combine all of the dry ingredients for the filling in a mixing bowl. Mix well.
Combine all of the dry ingredients for the filling in a mixing bowl. Mix well.
Combine all of the dry ingredients for the filling in a mixing bowl. Mix well.

Combine all of the dry ingredients for the filling in a mixing bowl. Mix well.

2

Add melted butter

Whisk in the melted butter. Mix well.

Whisk in the melted butter. Mix well.

3

cream

Whisk in the cream. Mix thoroughly.

Whisk in the cream. Mix thoroughly.

4

egg yolks

Add the egg yolks and whisk until blended.
Add the egg yolks and whisk until blended.

Add the egg yolks and whisk until blended.

5

vanilla

Whisk in the vanilla. Beat until smooth.
Whisk in the vanilla. Beat until smooth.

Whisk in the vanilla. Beat until smooth.

6

Spread filling over crust

Spread the filling out in the crust. Smooth out the top with a spatula.
Spread the filling out in the crust. Smooth out the top with a spatula.
Spread the filling out in the crust. Smooth out the top with a spatula.

Spread the filling out in the crust. Smooth out the top with a spatula.

7

Preheat oven to 350ºF

8

Bake for 30 minutes

9

Reduce to 325ºF for 20 minutes

Drop the temperature to 325ºF and bake for 20 minutes longer.

Drop the temperature to 325ºF and bake for 20 minutes longer.

10

Enjoy!

Comments

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Rafael Sanches avatar
Rafael Sanches29 days ago ☰
This was delicious!
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