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Milk Bar Crack Pie

These are based on the famous Momofoku milk bar crack pie, but in a much easier and more convenient bar form. So good!

Prep Time
10 mins
Cook Time
10 mins
Servings: 16 people
Calories: 3494 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 7 oz store bought oatmeal cookies, preferably crispy, not chewy (like hobnobs) 200g
  • 2 tablespoon melted butter 28g
  • 1.5 teaspoon brown sugar
  • pinch salt
For the filling:
  • 1/2 cup butter, melted and cooled to room temperature 113g
  • 1/2 cup dark brown sugar 100g
  • 1/2 cup white sugar 100g
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy cream (Whipping cream) 75g
  • 2 tablespoon milk powder 15g
  • 2 tablespoon cornstarch 15g
  • 1/4 teaspoon salt
For topping:
  • 1-2 tablespoon powdered sugar (icing sugar)

Instructions

For the crust:
    Cup of Yum
  1. Preheat oven to 350F (180C), and line an 8x8 inch square baking pan with parchment paper, with an overhang to make lifting the bars out later easy.
  2. Crush the oatmeal cookies into fine crumbs by using a food processor, or by placing in a large freezer safe bag and using a rolling pin to whack/roll them into crumbs.
  3. Place in a large bowl, and add the melted butter, brown sugar, and pinch of salt. Use a fork to toss and combine until all the crumbs are evenly moistened.
  4. Press this crumb crust firmly into the prepared baking pan. You can use the back of a measuring cup to really pack it in, to avoid the crust crumbling once baked. Set aside while you make the filling.
For the filling:
  1. In a large bowl, add the melted butter, brown sugar, and white sugar and whisk until combined.
  2. Add the egg yolks, vanilla and heavy cream and whisk, then add in the milk powder, cornstarch and salt and whisk until smooth and creamy.
  3. Pour the filling evenly over the prepared base, and smooth out the top.
  4. Bake for 15 minutes, then reduce oven temperature to 325 F (160C) and leaving the oven door cracked open, bake for another 5 minutes. Close the oven door, and bake for the final 5-8 minutes, until the bars are set but still a little jiggly in the center.
  5. Cool completely before dusting with powdered sugar (optional) and cutting into 16 squares. Refrigerate before serving as these are best eaten cold.

Notes

  • Making a pie: You can also make this in pie form, use a 9 or 10 inch pie tin, and the same amount of ingredients. It should take as similar amount of time, but keep an eye on it.
  • Baking time: The instructions are a little out there for how to bake this, but that's intentional to make sure you get that gooey center. Take the bars out while they are still a little jiggly in the center, they'll set up further as they cool
  • Storing leftovers: Leftover milk pie bars have to be stored in the fridge, and keep well for 5 days. You can also freeze leftovers in an airtight container for up to one month.

Nutrition Information

Calories 3494kcal (175%) Carbohydrates 369g (123%) Protein 31g (62%) Fat 214g (329%) Saturated Fat 63g (315%) Polyunsaturated Fat 40g Monounsaturated Fat 100g Cholesterol 944mg (315%) Sodium 3111mg (130%) Potassium 758mg (22%) Fiber 4g (16%) Sugar 249g (498%) Vitamin A 7577IU (152%) Vitamin C 2mg (2%) Calcium 492mg (49%) Iron 8mg (44%)

Nutrition Facts

Serving: 16people

Amount Per Serving

Calories 3494

% Daily Value*

Calories 3494kcal 175%
Carbohydrates 369g 123%
Protein 31g 62%
Fat 214g 329%
Saturated Fat 63g 315%
Polyunsaturated Fat 40g 235%
Monounsaturated Fat 100g 500%
Cholesterol 944mg 315%
Sodium 3111mg 130%
Potassium 758mg 16%
Fiber 4g 16%
Sugar 249g 498%
Vitamin A 7577IU 152%
Vitamin C 2mg 2%
Calcium 492mg 49%
Iron 8mg 44%

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