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Crack Pie Recipe

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4.9 from 137 reviews

Crack Pie is an indulgent dessert known for its irresistibly gooey and dense filling paired with a buttery oat cookie crust. This iconic pie offers a perfect balance of sweet, salty, and caramel-like flavors, creating a truly addictive treat that melts in your mouth. Originally adapted from Momofuku Milk Bar, this recipe guides you through making the oat cookie crust and the signature crack pie filling, culminating in a rich and satisfying dessert perfect for any special occasion.

Ingredients

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Oat Cookie Crust

  • 1/2 cup unsalted butter, softened
  • 1/3 cup light brown sugar, packed
  • 3 tbsp white sugar (granulated)
  • 1 large egg yolk
  • 1/2 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/8 tsp baking powder
  • Pinch of baking soda
  • 1/2 tsp kosher salt
  • 1/4 cup unsalted butter, melted (for crumb mixture)
  • 1 tbsp light brown sugar, packed (for crumb mixture)
  • 1/4 tsp kosher salt (for crumb mixture)

Crack Pie Filling

  • 1 cup unsalted butter, melted
  • 1 1/2 cups white sugar (granulated)
  • 3/4 cup light brown sugar, packed
  • 1 1/2 tsp kosher salt
  • 1/4 cup corn powder (freeze-dried corn ground into a fine powder)
  • 1/4 cup milk powder
  • 3/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 8 large egg yolks

For Garnish

  • Confectioners’ sugar for dusting

Instructions

  1. Prepare the Oat Cookie Crust: Preheat the oven to 350°F. In a stand mixer fitted with a paddle attachment, cream the softened butter with brown and white sugars on medium-high for 2 to 3 minutes until the mixture turns fluffy and pale yellow. Scrape down the sides with a spatula.
  2. Add Egg Yolk: Reduce speed to low and add the egg yolk, mixing just to incorporate. Increase speed back to medium-high and beat for 1 to 2 minutes until sugar granules dissolve and the mixture turns pale white.
  3. Mix Dry Ingredients: On low speed, add flour, oats, baking powder, baking soda, and salt. Mix for 60-75 seconds until the dough comes together and no dry ingredients remain. The dough will be fluffy and fatty compared to typical cookie dough. Scrape sides down.
  4. Bake the Oat Cookie: Spray a quarter sheet pan with PAM and line with parchment or Silpat. Spread the dough in the center to a 1/4″ thickness; it will not cover the entire pan, which is fine. Bake for 15 minutes. Let cool completely.
  5. Prepare Crack Pie Filling Dry Mix: In a stand mixer with a paddle attachment on low speed, mix together white sugar, light brown sugar, kosher salt, corn powder, and milk powder. Maintain low speed throughout the filling preparation to avoid aeration.
  6. Add Melted Butter: Pour the melted butter into the mixer and paddle until the dry ingredients are fully moistened.
  7. Add Cream and Vanilla: Add heavy cream and vanilla extract; mix until the cream is fully incorporated and no white streaks remain. Scrape down bowl sides.
  8. Add Egg Yolks: Incorporate the egg yolks carefully by paddling just until combined, avoiding introducing air to maintain a dense, gooey texture. Use filling immediately.
  9. Make the Crust Crumble: Preheat oven to 350°F. Place the cooled oat cookie, brown sugar, and salt into a food processor and pulse until the cookie breaks down into a wet sand texture. If no processor is available, crumble thoroughly by hand.
  10. Knead Crust Mixture: Transfer crumbs to a bowl and knead with melted butter until moist enough to form a ball. Add an additional 1 to 1 1/2 tbsp melted butter if needed to achieve proper consistency.
  11. Form Pie Crusts: Divide crumb mixture evenly between two 10-inch pie tins. Press crust firmly and evenly along the bottom and sides using fingers and palms. Use immediately or store wrapped at room temperature up to 5 days or refrigerated up to 2 weeks.
  12. Fill the Pies: Place pie shells on a sheet pan. Pour crack pie filling evenly into the crusts, filling each about 3/4 full.
  13. Bake at 350°F: Bake both pies together at 350°F for 15 minutes. The pies will be jiggly but should be golden brown on top.
  14. Reduce Oven Temperature: After 15 minutes, open the oven and reduce heat to 325°F. Keep pies inside while temperature drops for 5 to 10 minutes, then close the oven door and continue baking for another 5 minutes.
  15. Check for Doneness: The pies should still jiggle slightly in the center bull’s eye but be set around the edges. If still too jiggly, bake for an additional 5 minutes.
  16. Cool the Pies: Remove pies from oven and place on wire racks to cool at room temperature. Speed cooling by refrigerating or freezing for at least 3 hours or overnight to condense the filling into a dense final product.
  17. Serve: Just before serving, dust pies with confectioners’ sugar. Enjoy this indulgently rich and gooey Crack Pie.

Notes

  • Maintaining low mixing speed for the filling prevents air incorporation, essential for the signature dense, gooey texture.
  • Freeze-dried corn powder is key to the unique flavor and texture; substitute with finely ground cornmeal if necessary but flavor will differ.
  • Chilling the pie after baking improves filling density and sliceability.
  • The oat cookie crust can be stored separately for several days if assembling the pie later.
  • Use parchment or Silpat for easy cookie removal and cleanup.
  • The pie will be jiggly when done baking but firms up as it cools.

Keywords: Crack Pie, Momofuku Milk Bar, Oat Cookie Crust, Gooey Pie, Dessert, Sweet Pie, Butter Pie, Corn Powder, Egg Yolk Pie

Find it online: https://cookedbycleo.com/crack-pie-recipe/