Milk Bar Crack Pie (Printable Version)
Chewy oat crust and gooey buttery filling with a hint of salt; chill for clean slices.
# What You Need:
→ Oat Cookie Crust
01 - 6 tablespoons unsalted butter, softened
02 - 1/3 cup packed light brown sugar
03 - 3 tablespoons granulated sugar
04 - 1 large egg
05 - 1 cup rolled oats
06 - 2/3 cup all-purpose flour
07 - 1/8 teaspoon baking powder
08 - 1/8 teaspoon baking soda
09 - 1/4 teaspoon fine salt
→ Crust Assembly
10 - 4 tablespoons unsalted butter, melted
11 - 1 1/2 tablespoons light brown sugar
12 - 1/8 teaspoon salt
→ Filling
13 - 3/4 cup granulated sugar
14 - 1/2 cup packed light brown sugar
15 - 1/4 cup dry milk powder
16 - 1/4 cup all-purpose flour
17 - 1/2 teaspoon salt
18 - 10 tablespoons unsalted butter, melted
19 - 6 1/2 tablespoons heavy cream
20 - 2 teaspoons vanilla extract
21 - 8 large egg yolks
# How To Make It:
01 - Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and well combined. Beat in the egg until fully incorporated. Add the rolled oats, all-purpose flour, baking powder, baking soda, and fine salt; mix until a uniform dough forms.
03 - Spread the cookie dough evenly across the prepared baking sheet into a thin, flat layer. Bake for 15 minutes or until the surface is golden brown. Allow to cool completely on the pan.
04 - Break the cooled oat cookie into rough pieces and transfer to a food processor. Pulse until fine crumbs form. Add the melted butter, light brown sugar, and salt; pulse until the mixture is evenly combined and holds together when pressed between your fingers.
05 - Transfer the crumb mixture to a 9-inch pie dish, pressing it firmly and evenly across the bottom and up the sides. Place the assembled crust on a baking sheet and set aside.
06 - Lower the oven temperature to 325°F to prepare for baking the filled pie.
07 - In a large bowl, whisk together the granulated sugar, light brown sugar, dry milk powder, all-purpose flour, and salt until evenly distributed. Pour in the melted butter and stir until the mixture is uniform and no dry pockets remain. Add the heavy cream and vanilla extract, whisking to incorporate.
08 - Gently whisk in the egg yolks until just combined. Take care not to overmix, as introducing excess air can cause the filling to puff and crack during baking.
09 - Pour the filling into the prepared oat cookie crust. Bake for 25 to 30 minutes, until the edges are firmly set but the center still has a slight, gentle wobble when nudged.
10 - Remove the pie from the oven and allow it to cool completely on a wire rack. Once at room temperature, refrigerate for at least 2 hours or ideally overnight to allow the filling to fully set for clean, even slices.
11 - Just before serving, dust the surface generously with powdered sugar. Slice with a hot knife for the cleanest portions.
# Helpful Hints:
01 -
- The filling tastes like caramel met butterscotch and they decided to have a party in a pie dish.
- The oat cookie crust is secretly the best part and it doubles as a cookie you will want to eat straight off the pan.
- A pinch of salt in every layer keeps it from being cloyingly sweet so you can honestly eat two slices.
02 -
- Do not skip the overnight chill because slicing warm crack pie will give you a delicious puddle instead of a presentable slice.
- The oat cookie can be baked a day ahead and stored in an airtight container which actually makes the whole process much less stressful.
- That wobbly center is not underbaked it is exactly right so trust the timer and pull it out even when your instincts say five more minutes.
03 -
- Toast the rolled oats in a dry pan for five minutes before making the cookie and you will unlock a nutty depth that makes people ask what your secret is.
- Freeze individual slices wrapped tightly in plastic for up to a month and thaw them in the fridge overnight for a perfect midnight treat.