Milk Bar's Milk Bar Pie features a buttery, caramelized oat crust filled with a rich, gooey custard made from brown sugar, butter, and cream, delivering a sweet, crunchy, and creamy dessert experience.
Equipments
- Mixing bowls
- Measuring cups
- Measuring spoons
- Food processor
- Rubber spatula
- Whisk
- Stand mixer or hand mixer
- 9-inch pie pan
- Baking sheet
- Parchment paper
- Cooling rack
- Oven
- Saucepan
Ingredients
- Crust:
- 1 cup (225g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg
- 1 1/3 cups (170g) all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups (120g) old-fashioned rolled oats
- Filling:
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (160g) packed light brown sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons milk powder
- 1 cup (225g) unsalted butter, melted
- 3/4 cup (180ml) heavy cream
- 1 teaspoon vanilla extract
- 8 large egg yolks
Use unsalted butter at room temperature to ensure proper mixing and optimal crust texture for your Milk Bar Pie. Measuring sugars accurately, especially the light brown sugar for both crust and filling, is crucial to achieve the signature caramelized sweetness. Old-fashioned rolled oats add essential crunch and structure to the crust, so avoid quick oats or instant oats. Heavy cream and egg yolks must be fresh and well combined to create the rich, gooey custard filling. Your Crack Pie, now known as Milk Bar Pie, delights with a buttery oat crust and luscious, caramel custard that's both crunchy and creamy.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar for the crust until light and fluffy.
- Add egg to the butter mixture, mixing until combined.
- Add flour, baking powder, baking soda, and salt; mix until just combined.
- Stir in rolled oats until incorporated.
- Spread oat mixture onto prepared baking sheet in an even layer.
- Bake oat cookie base for 15–18 minutes until golden.
- Cool completely on a cooling rack.
- Break cooled oat cookie into pieces.
- Process oat cookie pieces in food processor until fine crumbs form.
- Transfer crumbs to a mixing bowl.
- Add melted butter to crumbs, mixing until evenly moistened.
- Press crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form a crust.
- Place pie pan on a baking sheet; set aside.
- Reduce oven temperature to 325°F (160°C).
- In a mixing bowl, whisk together granulated sugar, brown sugar, salt, and milk powder for the filling.
- Add melted butter; whisk until smooth.
- Add heavy cream and vanilla; whisk until combined.
- Add egg yolks; whisk until just combined (do not overmix).
- Pour filling into prepared crust in the pie pan.
- Bake for 25 minutes at 325°F (160°C).
- Increase oven temperature to 350°F (175°C) and bake for an additional 20–25 minutes, until the pie is golden and jiggles only slightly in the center.
- Cool pie completely on a cooling rack.
- Refrigerate pie for at least 2 hours before serving.
- Dust with powdered sugar if desired.
- Slice and enjoy.
Substitution
Milk Bar Pie, formerly known as Crack Pie, combines a caramelized oat crust with a luscious custard made from brown sugar, butter, and cream, creating a uniquely rich dessert. If you don't have old-fashioned rolled oats, quick oats can be used but may slightly alter the texture of the crust. Unsalted butter is essential for controlling salt levels, but if only salted butter is available, reduce kosher salt in the recipe accordingly. Heavy cream provides the custard's creamy richness, though half-and-half can be a substitute in a pinch, resulting in a lighter texture. Be sure to temper your egg yolks slowly when mixing to avoid curdling and maintain a smooth filling.
Tips
Ensure your butter is softened to room temperature for proper creaming with sugars, which helps achieve a light and fluffy crust. When processing the baked oat cookie base, make sure crumbs are finely ground to create an even crust that holds together well. Avoid overwhisking the egg yolks in the filling to prevent curdling, maintaining a smooth and creamy custard. Your pie needs to cool completely and chill for at least 2 hours to set properly, ensuring clean slices and optimal texture.
Nutritions
Milk Bar Pie is rich in calories and fats due to its high content of unsalted butter, heavy cream, and brown sugars. The oats in the crust provide dietary fiber and some protein, while the egg yolks contribute essential vitamins such as B12 and vitamin D. You should be mindful of the pie's significant sugar content, which can impact blood sugar levels quickly. Enjoy this dessert in moderation as part of a balanced diet to satisfy your sweet cravings without overindulging.
Storage
Store Milk Bar Pie in an airtight container in the refrigerator to maintain its creamy texture and prevent the crust from becoming soggy. For optimal freshness, consume the pie within 3 to 4 days after baking. If you want to extend Your pie's shelf life, wrap it tightly with plastic wrap and freeze for up to 1 month, thawing overnight in the fridge before serving.
Variation or Alternatives
You can substitute half of the all-purpose flour in the oat crust with almond flour to add a nutty flavor and a slightly denser texture. For the filling, using coconut cream instead of heavy cream creates a dairy-free alternative with a subtle tropical taste. Instead of the traditional baking method, try baking the crust partially and then chilling it before adding the custard filling to enhance the crust's crunchiness. Incorporate a pinch of cinnamon or espresso powder into the filling to add depth and complexity to the overall flavor profile.
Allergies
Milk Bar Pie contains common allergens such as dairy from butter, heavy cream, and milk powder, as well as eggs found in both the crust and filling. The presence of gluten in all-purpose flour and oats may also pose a risk for those with gluten sensitivity or celiac disease. You should carefully review the ingredients if you have dairy, egg, or gluten allergies to avoid adverse reactions.
Why this recipe?
The Milk Bar Pie, formerly known as Crack Pie, is celebrated for its rich, buttery filling and perfectly crumbly oat crust, creating an irresistible texture contrast that captivates dessert lovers. Its unique blend of sweet, salty, and caramelized flavors makes it stand out from traditional pies, providing a distinctive taste experience. You'll find that attempting a copycat recipe is rewarding because it allows you to recreate this iconic dessert's decadent richness and share it with friends or family. Mastering this pie also offers insight into Milk Bar's innovative baking techniques, enhancing your culinary skills.