Crack Pie (Copycat Milk Bar Recipe)
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Crack Pie (Copycat Milk Bar Recipe)
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If you're looking for an indulgent dessert that will curb your sweet tooth, look no further than our Crack Pie recipe! Thi Copycat Milk Bar recipe is a sinful treat is made with a rich, buttery crust and filled with a creamy layer of custard. Best of all, it's easy to make at home!
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Ingredients
- ½ cup salted butter softened divided 6 Tablespoons for cookie, 2 Tablespoons for assembling crust)
- ⅓ cup brown sugar tightly packed
- 2 Tablespoons white sugar
- 1 large egg
- ½ teaspoon vanilla
- 1 cup rolled oats
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
Filling:
- ¾ cup white sugar
- ½ cup brown sugar
- 2 Tablespoons milk powder
- ¼ teaspoon salt
- ½ cup salted butter melted
- 6 Tablespoon heavy cream
- 1 teaspoon vanilla
- 4 egg yolks
- Garnish: powdered sugar
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Instructions
- Preheat the oven to 350 degrees. Position your oven rack in the middle of the oven.
- Prepare a baking sheet by lining it with parchment paper.
- In a stand mixer at medium speed, cream together the 6 Tablespoons of butter with the brown and white sugars.
- It will take about 3 minutes for this mixture to become light and fluffy. Scrape down the sides of the bowl.
- Beat in the egg and vanilla for another 2 minutes.
- Reduce the speed to low, and mix in the rolled oats, flour, salt, baking powder, and baking soda. Scrape down the
- sides, and be sure that this is well mixed.
- Spread this cookie dough about ¼ inch thick on the prepared baking pan. It does not have to fill the whole pan, as
- we will just be breaking up this big cookie later.
- Bake for 15 minutes or until the top is turning golden.
- Remove the pan from the oven and place it on a cooling rack.
- While this is cooling we will make the filling.
- Using the paddle attachment on your standing mixer, combine the white sugar, brown sugar, milk powder, and salt
- at low speed.
- Add the melted butter and mix until all ingredients are wet. Scrape down the sides of the bowl.
- Mix in the heavy cream and vanilla, scraping down the sides as needed. It will take 2- 3 minutes for these
- ingredients to be fully incorporated.
- Make sure you keep the speed set to low as you add in the egg yolks. You will mix this until the mixture is glossy.
- (about 3 minutes)
- Set this filling mixture aside.
- When the cookie is completely cooled, break it up into pieces which you will put in a food processor. Add the
- remaining 2 Tablespoons of softened butter and add this to the food processor. Pulse until crumbly and mixed
- well.
- Press these oatmeal cookie crumbs into the bottom and up the sides of your pie dish. (A 9-10 inch glass pie dish
- is preferred.)
- Place the pie dish onto a baking sheet.
- Pour the filling into the pie dish.
- Carefully move the baking sheet containing the pie pan to the middle rack of the oven.
- Bake for 15 minutes.
- Turn the oven temperature down to 325 and bake for 15 more minutes. The pie should be fairly brown on top. It
- may still be a little jiggly. If it is very jiggly, give it 5 more minutes.
- Remove the pie from the oven. Place the pie pan on a cooling rack and allow it to cool for ½ hour. Then wrap it with
- tin foil and place it in the freezer (for at least 2 hours, or overnight). Move the pie from the freezer to the fridge 1
- an hour before you are planning to serve it.
- Dust it with icing sugar before serving.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
155mg
(52%)
Sodium
358mg
(15%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
841IU
(17%)
Vitamin C
0.2mg
(0%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 358mg | 15% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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