Baking | Momofuku Milk Bar’s (in)famous Crack Pie … how the cookie crumbled with the Daring Bakers

“It could be argued that there is an element of entertainment in every pie, as every pie is inherently a surprise by virtue of its crust.”
Janet Clarkson

Crack Pies MomofukuCrack Pie … sweet indulgence. This is Momofukus trademark pie, a classic as craveable as the name implies, one that guarantees an instant sugar high. For once, this is just pure decadence in a sweet sort of way. Nothing healthy about it other than the oats in the base maybe. Yet it’s a pie you have to try. It’s one I watched bloggers make and celebrate ecstatically when Momofuku’s Milk came out in 2011.

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!

I had the book on my wish list back then. Somehow never bought it. Had this pie bookmarked. For some reason never made it. Life took over and I forgot about it. Much water flowed under the bridge. Then came this challenge. I was ecstatic when I read  “Life of Pie” . What’s not to love?

I made a delicious Strawberry Pie some time back using a pie bird. That was around the time Life of Pi was winning Oscars galore. I really enjoyed making that, yet I enjoyed this challenge more. More so after my recent bout of Smoothie madness, Crack Pie indulgence felt well deserved!

Crack Pies MomofukuSuch an unassuming sweet pie to make. With a name like this, Crack Pie seems enticing. Interpret the name as you like, but the result is the same … an all time delicious sugar high! In the best meaning possible way, {crack adjective. first-rate, splendid} this very rich, chewy, sweet-salty crack pie in an oat cookie crust fits right in!

Crack Pies Momofuku 5

 Bon Appetit says about Crack Pie, “Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won’t be able to stop.” A thick, chewy crust filled with an outrageously sweet gooey filling, it’s a wicked sugar-rush. You’ll want small servings!

Crack Pies Momofuku 6I bookmarked this the minute I saw the DB challenge. I just knew I would make mini crack pies. I had to! But I procrastinated. So much continues to happen and I finally got my oat crust going on the 26th! Of course I didn’t take into account that the pie needs an overnight rest. That might explain this slightly delayed posting, but I loved making it.Crack Pies Momofuku Crack Pies Momofuku

The idea of baking a huge giant sized oat cookie for the crust was entirely charming. It seemed like such fun though I was a bit unsure of a crisp cookie as my cookie batter was a bit soft. Happily enough, it baked up a yummy giant crisp cookie. A little nibble and I knew it should be crumbled asap. So addictive that it might not have lasted otherwise.

Crack Pies Momofuku Most pictures of the pie online are like ugly duckling pies so I knew there was nothing fancy in the looks department. I did manage to make rustic little versions though. I loved them … plain, simple, whimsical, sweet, chewy, quintessentially Momofuku.

The pie i

Crack Pies Momofuku It’s a simple pie. A little mix here and there and it’s ready for the oven. A few changes? Yes of course. I didn’t have milk powder so added a spoon of cocoa instead. Also a scraped vanilla bean because I feared eggy aromas from the 4 yolks. And as always, low fat cream instead of whipping cream. Everything worked beautifully!

Crack Pies Momofuku I wasn’t sure the little pies would leave the tins happily the next day, but they obliged sweetly after a little prodding. So here are my little crack pies, ones I absolutely loved making. I waited for the babies to be ‘delivered‘ with a baited breath. This was one of my more fun DB challenges as I had dreamt of making Crack Pie for long. I wish I had more time, but then I’ve made many pies before.

Pies Some of my favourites pies on PAB are Cherry Phyllo Pie {with home made phyllo}, Mixed Berry & Cherry Pie, Mango Quark Cheesecake Pie, Perfect Pumpkin Pie, Tropical Cream Pie, Fresh Cherry Quark Cheesecake Pie, Christmas Fruit Mince Pies and Apple Brown Sugar Meringue Pies.

Thank you Rachael for offering us the delicious Life of Pie. I loved the challenge, especially that you chose Crack Pie as one of the four. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to dig into more sweet pies!

[print_this]Recipe: Crack Pie
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Summary: Crack Pie … sweet indulgence. This is Momofukus trademark pie, a classic as craveable as the name implies, one that guarantees an instant sugar high. For once, this is just pure decadence in a sweet sort of way.

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes {plus an overnight chill}

  • Oat Cookie Crust
  • 9 tablespoons (125g) unsalted butter, room temperature, divided (6 & 3 tbsp; 85gm & 40gm)
  • 5 1/2 tablespoons (70 gm) (packed) light brown sugar, divided (50 gm & 20 gm)
  • 2 tablespoons (30 gm) white sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons (80 gm) old-fashioned oats
  • 1/2 cup (70 gm) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • Filling
  • 3/4 cup (170 gm) white sugar
  • 1/2 cup (packed) (100 gm) brown sugar
  • 1 tablespoon (8 gm) cocoa {or dry milk powder}
  • 1/4 teaspoon salt
  • 1/2 cup (115gm) unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons (100ml) low fat cream
  • 4 large egg yolks
  • 1 vanilla bean scraped
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting


  1. Oat Cookie Crust
  2. Position rack in center of oven and preheat to moderate 180°C. Line a 13x9x2 inch/33x22x5cm metal baking pan with parchment (baking) paper. Lightly spray or butter 8 3″ mini removable base pie dishes {or a 9 inch/22cm diameter glass or ceramic pie dish}.
  3. Combine 6 tablespoons (85 gm) of the softened butter, 4 tablespoons (50 gm) of the brown sugar and the white sugar in medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.
  4. Add egg and beat until pale and fluffy, about 1 minute.
  5. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
  6. Dump oat mixture into prepared baking pan and press out evenly to edges of pan.
  7. Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.
  8. Using your fingertips, crumble the cookie a into large bowl – there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons (45 gm) butter and 1-1/2 tablespoons (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
  9. Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch/2.5cm up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow.
  10. Filling
  11. Position rack in center of oven and preheat to moderate 180°C. If possible, use bottom-only heat, or the filling may brown too quickly.
  12. Whisk both sugars, cocoa {or milk powder if using}, and salt together in a medium bowl.
  13. Add melted butter and whisk until blended.
  14. Add cream, then egg yolks and vanilla and whisk until well blended.
  15. Pour filling into crust.
  16. Bake 20 minutes {30 for 1 big pie}. (filling may begin to bubble up). Reduce oven temperature to 160°C. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.
  17. Cool pie completely in pie dish on wire rack. Chill uncovered overnight.
  18. Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.


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Also find me on The Rabid Baker, The Times of India


  • 3 years ago

    I love your mini versions, Deeba! For an “ugly duckling” pie, they look beautiful 🙂 I can’t wait to try this recipe!

  • Oh my gosh! That’s a crack pie, alright 🙂

  • 3 years ago

    Photos are beautiful and mini pies look so cute and delicious!

  • Natalie J Vandenberghe
    3 years ago

    I love Crack Pie! I’ve never made it before, tho. Thanks for sharing the recipe–it sounds delicious!

  • This is the second Crack Pie I’ve seen today—what are the odds? I made one long ago, but now fate seems to be conspiring to get me to make another one. Great photos!

  • 3 years ago

    Your photos are fabulous. I’ve had that crack pie on my list of things to try forever – never got around to trying it, but now I really, really want it.

  • This was my first time trying crack pie too and we loved it!
    I think I will do it your way and make mini tarts next time
    Breath taking pictures as always

  • 3 years ago

    DBs made pie-tart shy me bake one and I loved mine too, the filling in particular! Crack pie sounds wicked as well, to be tried sometime for sure!

  • 3 years ago

    Such beautiful pictures of such beautiful little pies! Thanks so much for baking with me this month 🙂

  • 3 years ago

    I absolutely LOVE the Yogi Berra quote and must use it! Brilliant! As is this beautiful tart… or tartlets which I always love making. I think your addition of vanilla and cocoa is spot on and what I would do, as well. I must bookmark this recipe and make it – your version. Your pies are always inspirational. I love the bird pie!

  • 3 years ago

    I love all Deeba and look amazing likealways and you make me smile with this knife !!
    My daugther would be happy with it (she loves knifes OMY)
    and all look delicious of course Im bookmarked this I wanna try the crust:) xoxoxoxo

  • 3 years ago

    Wow, these look wicked tasty!
    I’ll put them on my baking list for the w/end.

  • 3 years ago

    Crack Pie looks very tasty and yummy, thanks for sharing recipe with us. And your pictures are crystal clear.

  • 3 years ago

    Beautiful post on these crack pies!! I have to make this…on my list! 😀

  • 3 years ago

    I’ve had crack pie on my list for a while now – I really should get down to it!

  • 3 years ago

    Thank you so much for sharing such an inconspicuous sweet pie .yeah of course Photos are so beautiful.

  • 3 years ago

    That is one heaven of the Pie. The end product looks so tasty and beautiful. Deeba, you’re a master chef.

  • 3 years ago

    Feeling to prepare and eat now itself!!! Thanks for the recipe.

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