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Crack Pie

Delicious and addicting, the famous Crack Pie is what made Milk Bar bakery so popular. This copycat recipe is made with a sweet and salty filling tucked inside a crispy oat cookie crust. It’s so good you won’t be able to stop eating it!

Prep Time
1 hr
Cook Time
1 hr mins
chill time
4 hrs
Total Time
6 hrs 8 mins
Servings: 8 servings
Calories: 685 kcal
Course: Dessert
Cuisine: American

Ingredients

Oatmeal Cookie
  • 7 tablespoons unsalted butter
  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • ¾ cups old fashioned oats
  • 1 cup all-purpose flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 pinch baking soda
Crust
  • 1 oatmeal cookie recipe, above
  • 1 tablespoon brown sugar
  • 3 tablespoons unsalted butter
Filling
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 3 tablespoons nonfat dry milk powder
  • ¾ cups unsalted butter, melted
  • ½ cup heavy cream
  • 6 large egg yolks
  • 1 ½ teaspoons vanilla extract

Instructions

Oatmeal Cookie
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Add 7 tablespoons unsalted butter, ¼ cup packed brown sugar, and ¼ cup granulated sugar to a large bowl and beat with a hand mixer or with a stand mixer fitted with the paddle attachment on medium-high speed for 1-2 minutes until light and fluffy.
  3. Add 1 large egg, and beat until combined. Add ¾ cups old fashioned oats, 1 cup all-purpose flour, ⅛ teaspoon baking powder, ⅛ teaspoon salt, and 1 pinch baking soda and mix until combined.
  4. Spread the cookie dough from 1 oatmeal cookie recipe, on the prepared baking sheet until it is a large rectangle that is ¼-inch thick.
  5. Bake for 15-18 minutes, until the edges are darker brown and the top of the entire cookie is lightly golden brown. Let it cool completely.
Crust
  1. Break the cooled oatmeal cookie into pieces, put it in a blender or food processor, and pulse until it is turned to fine crumbs. I found it easier to do this in 3-4 sections rather than all at once.
  2. Add the cookie crumbs to a medium bowl. Add 1 tablespoon brown sugar and 3 tablespoons unsalted butter. Mix until all the crumbs are moistened and the mixture resembles wet sand.
  3. Use your fingers or measuring cup to press the crust evenly into the bottom and up the sides of a 9-inch pie dish. Set aside.
Filling
  1. Add ¾ cup granulated sugar, ¾ cup packed light brown sugar, and 3 tablespoons nonfat dry milk powder to a large bowl and whisk until combined.
  2. Add ¾ cups unsalted butter, and use a hand mixer or stand mixer fitted with the whisk attachment to beat it until combined.
  3. Add ½ cup heavy cream and 1 ½ teaspoons vanilla extract and mix until combined. Beat in the 6 large egg yolks until fully combined.
  4. Add the filling to the crust and bake at 350 degrees Fahrenheit for 30 minutes. Lower the heat to 325 degrees Fahrenheit and finish baking the pie for 20-22 minutes, until the edges have set but the center still has a little wobble to it.
  5. Remove the pie from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4 hours before serving. Dust with powdered sugar before serving.

Nutrition Information

Calories 685kcal (34%) Carbohydrates 73g (24%) Protein 7g (14%) Fat 42g (65%) Saturated Fat 25g (125%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 267mg (89%) Sodium 117mg (5%) Potassium 187mg (5%) Fiber 1g (4%) Sugar 55g (110%) Vitamin A 1473IU (29%) Vitamin C 0.3mg (0%) Calcium 108mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 685

% Daily Value*

Calories 685kcal 34%
Carbohydrates 73g 24%
Protein 7g 14%
Fat 42g 65%
Saturated Fat 25g 125%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 267mg 89%
Sodium 117mg 5%
Potassium 187mg 4%
Fiber 1g 4%
Sugar 55g 110%
Vitamin A 1473IU 29%
Vitamin C 0.3mg 0%
Calcium 108mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.