Copycat Milk Bar Crack Pie Recipe

Have you ever tasted something so delicious that you thought, “This should be illegal”? Well, meet the Crack Pie! Don’t worry, it’s perfectly legal—and dangerously addictive.

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This Crack Pie is so good, you might find yourself hiding slices from your family (not that I’ve ever done that… okay, maybe once).

With its ooey gooey and sticky filling and crunchy oatmeal cookie crust, it’s a dessert that’s worth every sticky finger.

You may have tried the original version of this recipe. I’ve made a few tweaks and I think you’ll love it.

The combination of light brown sugar, milk powder, and melted butter creates a dense pie filling that’s simply irresistible.

It’s similar to a chess pie or a nut-free pecan pie (yeah, that’s a thing), but with its own unique flavor that keeps you coming back for more.

Now, I won’t lie—the pie is so sticky with that oat cookie crust, it’s kind of hard to get out of the pie dish. But that’s part of the fun, right? Just consider it a bonus exercise before indulging in this sweet treat.

So, let’s dive into making this Crack Pie that’ll have everyone asking, “Can I have the recipe?” or “Is there any more left?” Spoiler alert: there won’t be.

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1. Simple Ingredients: Uses everyday pantry items like rolled oats, brown sugar, and vanilla extract—no need to make a special trip to the grocery store.
2. Incredible Texture: The oatmeal cookie crust provides a golden brown crunch that pairs perfectly with the ooey gooey and sticky filling.
3. Unforgettable Flavor: The combination of light brown sugar, milk powder, and heavy cream creates a sweet, buttery filling that’s downright addictive.

Crust:

• Old-fashioned rolled oats
• All-purpose flour
• Light brown sugar, packed
• Ground cinnamon
• Pinch of salt
• Cold butter, small diced

Filling:

• Granulated sugar
• Light brown sugar, packed
• Dry milk powder
• Ground cinnamon
• Pinch of salt
• Unsalted butter, melted and cooled
• Heavy whipping cream
• Egg yolks
• Vanilla extract
• Powdered sugar for dusting

1. Preheat the oven to 350°F. Grease a 9-inch pie dish well with baking spray, set aside. 
2. In a medium-sized bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
3. Add the butter to the bowl, and using your fingers (no need for a food processor), roll the butter along with the other ingredients through your fingertips until you form a cookie dough-like texture. Try to work the butter in as much as you can so there are no large lumps of butter in the mix.
4. Press the crust into the pie tin, set aside.
5. In a large bowl, whisk together the sugar, brown sugar, milk powder, cinnamon, and salt.
6. Add the melted butter and stir to combine.
7. Add the cream, egg yolks, and vanilla, stir until combined and smooth.
8. Pour the filling into the pie crust (scrape sides of the bowl).

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1. Bake the pie for 30 minutes at 350°F. Lower the oven temperature to 325°F and bake an additional 20-30 minutes until the top is browned and has formed a crust.
2. The center will still be jiggly, that is okay! Let cool on a wire rack for 2 hours.
3. Place in the fridge uncovered to chill overnight. Add a generous dusting of powdered sugar before serving. 

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WHAT IS MILK BAR CRACK PIE?

Now known as Milk Bar Pie, is a famous dessert from Christina Tosi’s Milk Bar bakery in New York City.

It’s a sweet, rich pie with an oatmeal cookie crust and a gooey, buttery filling made from sugars, milk powder, and cream.

It’s so deliciously addictive that it earned the cheeky name!

WHAT IS THE TEXTURE LIKE?

If it’s your first time making this, the texture is pure bliss!

The filling is ooey gooey and sticky, similar to a dense pie filling like chess pie.

It’s really sticky and might be a little hard to get out of the pie plate, but that’s part of its charm.

The crust is like a giant oatmeal cookie! It’s got a super satisfying crunch against that smooth filling.

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ANY ADDITIONS?

Keep hold of that recipe card! If you want to make any tweaks to the recipe, it’ll be easier with some notes.

Great recipes are made like that.

• Sprinkle sea salt on top for a sweet and salty combo.
• Drizzle caramel sauce over the pie for extra indulgence.
• Add chocolate chips to the filling for a chocolate twist.
• Top with fresh berries like raspberries or strawberries for a burst of freshness.
• Serve with a scoop of vanilla ice cream to balance the sweetness.
• Include chopped nuts like pecans or walnuts in the crust for added crunch.
• Add a dash of nutmeg or ground ginger to the filling for warmth.
• Sprinkle with shredded coconut before baking for a tropical flair.
• Use a graham cracker crust instead of the oat crust for a different texture.
• Dust with cinnamon sugar instead of powdered sugar for extra flavor.

ANY SUBSTITUTIONS?

I looooove milk bar recipes.

The gooey, dense final product is always to die for!

• Dry milk powder: Substitute with corn powder or finely ground freeze-dried corn to mimic the original Milk Bar recipe.
• Heavy whipping cream: Use half-and-half or whole milk; the filling will be slightly less rich.
• Rolled oats: Quick oats can work in a pinch, but the texture of the crust may change.
• Unsalted butter: Salted butter can be used; just omit the added salt in the crust and filling.
• Light brown sugar: Swap with dark brown sugar for a deeper molasses flavor.
• All-purpose flour: Use a gluten-free flour blend to make the pie gluten-free.

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Refrigerator

• Cover the pie tightly with plastic wrap or place it in an airtight container.
• Store in the refrigerator for up to 5 days.
• Enjoy cold or let it sit at room temperature for a few minutes before serving.

Freezer

• Wrap individual slices in plastic wrap and place them in a freezer-safe bag.
• Freeze for up to 1 month.
• Thaw in the refrigerator overnight before serving.

This Crack Pie is a dessert that’s sure to impress and satisfy even the sweetest tooth.

With its golden brown crust and ooey gooey and sticky filling, it’s no wonder it’s a little bit of a legend, just like the original recipe.

Trust me, it’s a big deal!

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5 from 1 vote

Copycat Milk Bar Crack Pie Recipe

Author Dana DeVolk

Prep: 15 minutes mins

Cook: 1 hour hr

Have you ever tasted something so delicious that you thought, “This should be illegal”? Well, meet the Crack Pie! Don’t worry, it’s perfectly legal—and dangerously addictive.

Servings 8 servings

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Ingredients

  

1x2x3x

Crust:

• ▢ 1 cup old fashioned rolled oats
• ▢ ½ cup all-purpose flour
• ▢ ½ cup light brown sugar packed
• ▢ ½ teaspoon ground cinnamon
• ▢ Pinch of salt
• ▢ ⅓ cup cold butter small diced

Filling:

• ▢ ¾ cup granulated sugar
• ▢ ½ cup light brown sugar packed
• ▢ 2 tablespoons dry milk powder
• ▢ ½ teaspoon ground cinnamon
• ▢ Pinch of salt
• ▢ 8 tablespoons unsalted butter melted and cooled
• ▢ 7 tablespoons heavy whipping cream
• ▢ 4 egg yolks
• ▢ ½ teaspoon vanilla extract
• ▢ Powdered sugar for dusting

Instructions

• Preheat the oven to 350°F. Grease a 9-inch pie dish well with baking spray, set aside.
• In a medium-sized bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
  1 cup old fashioned rolled oats, ½ cup all-purpose flour, ½ cup light brown sugar, ½ teaspoon ground cinnamon, Pinch of salt
• Add the butter to the bowl, and using your fingers (no need for a food processor), roll the butter along with the other ingredients through your fingertips until you form a cookie dough-like texture. Try to work the butter in as much as you can so there are no large lumps of butter in the mix.
  ⅓ cup cold butter
• Press the crust into the pie tin, set aside.
• In a large bowl, whisk together the sugar, brown sugar, milk powder, cinnamon, and salt.
  ¾ cup granulated sugar, ½ cup light brown sugar, 2 tablespoons dry milk powder, ½ teaspoon ground cinnamon, Pinch of salt
• Add the melted butter and stir to combine.
  8 tablespoons unsalted butter
• Add the cream, egg yolks, and vanilla, stir until combined and smooth.
  7 tablespoons heavy whipping cream, 4 egg yolks, ½ teaspoon vanilla extract
• Pour the filling into the pie crust (scrape sides of the bowl).
• Bake the pie for 30 minutes at 350°F. Lower the oven temperature to 325°F and bake an additional 20-30 minutes until the top is browned and has formed a crust.
• The center will still be jiggly, that is okay! Let cool on a wire rack for 2 hours.
• Place in the fridge uncovered to chill overnight. Add a generous dusting of powdered sugar before serving.
  Powdered sugar for dusting

Notes

• Grease the Pie Dish Well: Since the pie is super sticky, greasing the dish helps you get those slices out without leaving half the pie behind.
• Use Room Temperature Ingredients: This helps everything mix smoothly, avoiding lumps in your filling.
• Don’t Overbake: The center should still be a bit jiggly when you take it out. It will set during the cooling process.
• Cool Completely: Let the pie cool on a wire rack for at least 2 hours, then refrigerate. Patience is a virtue—and rewarded with perfect pie!
• Slice with a Warm Knife: Running your knife under hot water before slicing can help cut through the sticky filling.
• Dust Just Before Serving: Sprinkle the powdered sugar right before serving so it doesn’t absorb moisture and disappear.

Nutrition

Calories: 493kcal | Carbohydrates: 60g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 89mg | Potassium: 145mg | Fiber: 1g | Sugar: 47g | Vitamin A: 951IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1mg

Nutrition Disclaimer

Course Dessert

Cuisine American

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