Milk Bar’s Crack Pie aka: Milk Bar Pie
I had actually never tried Milk Bar's Pie before testing out this recipe. I've been a fan of Momofuku and Milk Bar from afar, but since I live in the midwest, I don't have easy access to the restaurants. This cookbook has been in my possession for a while, but I tend to sway away from desserts that I need to be patient to eat after baking, and on top of that, this recipe has a couple of ingredients that I need to go out of my way to purchase (corn flour & milk powder)- so it was a major "plan ahead" recipe. In conclusion, I decided to bite the bullet to see what all of the fuss is about with this Crack Pie, and I understand now. This pie is so good- texture, flavor, salty, sweet- it truly has it all.
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Official Recipe (you have to subscribe to view it)
Bob's Red Mill Corn Flour (affiliate link)
Bob's Red Mill Milk Powder (affiliate link)
There are 3 steps to creating the pie:
Step 1- Bake the Oat Cookie
Step 2- Blend Oat Cookie with some other ingredients to form crust
Step 3- Create filling
Then Bake!
Recipe:
Step 1: Oat Cookie
8 tablespoons (1 stick) of butter, at room temperature
1/3 cup light brown sugar
3 tablespoons granulated sugar
1 egg yolk
1/2 cup flour
1 1/2 cups old fashioned oats
1/8 teaspoon baking powder
pinch baking soda
1/2 teaspoon kosher salt
1. Heat oven to 350°F
2. Combine butter & sugars in bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down bowl. On low speed, add the egg yolk and increase to medium-high and beat for 1-2 minutes.
3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix until there are no dry ingredients. Scrape down bowl.
4. Line a sheet pan with parchment paper and spread dough out until it’s 1/4 of an inch thick. Bake for 15 minutes or until it’s slightly caramelized. Cool completely before using
Step 2- Pie Crust
1 Oat Cookie
1 tablespoon brown sugar
1/4 teaspoon salt
4 tablespoons butter
1 Crack Pie Filling
1. Put cookie, brown sugar, and salt in food processor and pulse it on/off until cookie is broken down into a wet sand
2. Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form a ball. If it’s not moist enough, add an additional 1-1.5 tablespoons of melted butter
3. Divide the crust evenly between 2 (10-inch) pie tins. Use your fingers to spread out the crust evenly and firmly over the bottom and sides of pie tin. Set aside and make filling
Step 3- Filling
1 1/2 cups granulated sugar
3/4 packed light brown sugar
1/4 cup milk powder
1/4 cup corn powder
1.5 teaspoon kosher salt
16 tablespoons melted butter (2 sticks)
3/4 cup heavy cream
1/2 teaspoon vanilla extract
8 egg yolks
Heat oven to 350°F
1. Combine sugar, brown sugar, milk powder, corn powder, and salt in bowl of stand mixer with paddle and mix on low speed until evenly blended
2. Add melted butter and paddle for 2-3 minutes until all dry ingredients are moist
3. Add heavy cream and vanilla and continue mixing on low speed for 2-3 minutes. Scrape down bowl
4. Add the egg yolks on low speed until JUST mixed
5. Divide filling evenly between pie crusts- bake for 15 minutes
6. Open oven door and reduce temp to 325°F and keep the pies in the oven during this process. When oven reaches 325°F, close door and bake pies for 5 minutes longer. The pies should be jiggly on the inside, but not around the outer corners. If the filling is too jiggly- leave them in the oven for another 5 minutes. *NOTE:* I left the pies in the oven for another 10-15 minutes and they were still very jiggly but I took them out anyway and really enjoyed the way they turned out EVEN THOUGH my pie looks a little gooey-er than other pictures I’ve seen.
7. Take pies out and let cool to room temperature and then freeze your pies for 3 hours or overnight.
8. Serve pie cold with powdered sugar!
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