Crack Pie

This copycat Milk Bar crack pie has a chewy oat cookie crust and a gooey, buttery custard filling, an easy make ahead version of the famously addictive bakery dessert.

Course Dessert

Cuisine American

Keyword crack pie

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 493kcal

Author Jason Decker

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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