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.

Course Dessert

Cuisine American

Keyword crack pie

Prep Time 15

Cook Time 1

Servings servings

Calories 493kcal

Author Dana DeVolk

Ingredients

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.

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