Momofuku Milk Bar Crack Pie
User Reviews
4.6
Momofuku Milk Bar Crack Pie
Description
Momofuku Milk Bar Crack Pie begins with crafting an oat cookie dough using unsalted butter, light and granulated sugars, egg yolk, bread flour, rolled oats, and leavening agents. This dough is baked into a thin, crisp cookie sheet used then as a crust material. The pie filling is an indulgent mix of granulated sugar, light brown sugar, milk powder, corn powder, kosher salt, melted unsalted butter, heavy cream, vanilla extract, and multiple egg yolks, whipped in a stand mixer with a paddle attachment to reach a specific smooth, custardy consistency.
The recipe emphasizes baking in disposable foil or glass pie plates to ensure crust adhesion and notes longer setting times for smaller pie sizes. The texture contrast between the crunchy oat cookie crust and the dense, sweet filling creates a uniquely rich mouthfeel. The ingredients like milk powder and corn powder contribute subtle dairy and corn sweetness, deepening the flavor profile.
This pie is typically served dusted with powdered sugar or accompanied by whipped cream or vanilla ice cream to balance its sweetness. The detailed notes include guidance on storage – wrapped in plastic for up to five days refrigerated or frozen for up to one month – and advice on making the crust and filling ahead for convenience. Extra egg whites can be used in other desserts, and proper mixing equipment is vital for the intended texture.
Ingredients
For the Oat Cookie:
- ½ cup unsalted butter at room temperature
- ⅓ cup light brown sugar
- 3 tablespoons granulated sugar
- 1 egg yolk
- ½ cup bread flour
- 1½ cups rolled oats old-fashioned
- ½ teaspoon kosher salt
- ⅛ teaspoon baking powder
- Pinch baking soda
For the Crust:
- 1 recipe Oat Cookie above
- 1 tablespoon light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
For the Pie Filling:
- 1½ cups granulated sugar
- ¾ cup light brown sugar
- ¼ cup milk powder dry
- ¼ cup corn powder
- 1½ teaspoons kosher salt
- 1 cup unsalted butter melted
- ¾ cup heavy cream
- ½ teaspoon vanilla extract
- 8 egg yolk
Instructions
- Make the Oat Cookie: Preheat oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes, until fluffy and pale yellow. Scrape the sides of the bowl and, on low speed, at the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the mixture is pale white.
- Again, scrape down the sides of the bowl and, on low speed, add the flour, oats, salt, baking powder and baking soda. Mix until the dough comes together and there are no remnants of dry ingredients, about 1 minute.
- Turn the dough out onto the prepared baking sheet and, using an offset spatula, spread to a ¼-inch thickness (it won't take up the entire sheet). Bake for 15 minutes, or until the middle of the cookie is puffed, but the edges are firmly set. Cool completely before using.
- Make the Crust: Preheat the oven to 350 degrees F (177 degrees C). In a large bowl, break up the oat cookie into small crumbs resembling wet sand. Add the brown sugar and salt and stir to combine. Add the butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms. If the crust is not moist enough to form a cohesive mass, melt an additional 1 to 1½ tablespoons of butter and mix in as before.
- Divide the oat cookie crust between two pie plates and press firmly into the pie plates, making sure that the bottom and sides are evenly covered. (If not using immediately, the pie shells can be wrapped in plastic wrap and refrigerated for up to 2 weeks.)
- Make the Pie Filling: Combine the sugar, brown sugar, milk powder, corn powder and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until evenly blended. Add the melted butter and mix for 2 to 3 minutes, until all of the dry ingredients are moist. Scrape down the sides of the bowl and add the heavy cream and vanilla, then continue to mix on low speed for 2 to 3 minutes, until no white streaks remain. Add the egg yolks and mix on low speed just long enough to combine, ensuring that the mixture is glossy and homogenous, but do not over mix! (If not using immediately, the filling can be stored in an airtight container and refrigerated for up to 1 week.)
- Bake the Pie: Place the prepared pie plates on a sheet pan. Divide the filling evenly between the pie crusts; the filling should only fill the plates about ¾ of the way full. Bake for 15 minutes, until the pies are golden brown on top but still very jiggly.
- Open the oven door and reduce the oven temperature to 325 degrees F (163 degrees F). Leave the pies in the oven and the oven door open until the temperature reaches 325 degrees F. Once it does, close the oven door and bake for 5 to 10 minutes longer, until the pies are jiggly in the very center, but set around the outer edges.
- Remove the pies from the oven and place on a wire rack to cool to room temperature. Freeze the pies for at least 3 hours or overnight (this step condenses the filling and is a required step). Transfer the pies from the freezer to the refrigerator for at least 1 hour before serving. (If not using immediately, the pies can be wrapped in plastic wrap and kept in the refrigerator for up to 5 days or in the freezer for up to 1 month.)
- Just prior to serving, dust the pie with powdered sugar. Serve with a dollop of whipped cream.
Notes
- Use disposable foil or glass pie plates rather than ceramic for proper crust adherence.
- Adjust baking time for different pie plate sizes based on visual clues rather than strict timings.
- The pie filling must be mixed using a stand mixer with a paddle attachment for correct texture; hand or handheld mixers are insufficient.
- Extra egg whites can be reserved for making meringue cookies, Pavlova, or angel food cake.
- Serve with powdered sugar, homemade whipped cream, or vanilla ice cream as accompaniments.
- Store wrapped in plastic for up to five days in the refrigerator or freeze wrapped additionally for up to one month.
- Make the oat cookie crust up to two weeks ahead and refrigerate until use; the filling can be made up to one week ahead and refrigerated in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (Two 10-inch pies)
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 178mg | 59% |
| Sodium | 364mg | 15% |
| Potassium | 111mg | 2% |
| Sugar | 37g | 74% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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