Crack Pie Recipe

Easy Crack Pie Recipe with a buttery, gooey filling and a crisp crust. A decadent dessert that will have everyone coming back for seconds!

Crack Pie is the ultimate indulgent dessert for anyone who loves rich, buttery sweets. With its gooey, caramel-like filling and crisp, buttery crust, this pie has earned a reputation as irresistibly addictive. Perfect for special occasions, holidays, or just because, it’s a dessert that will have everyone asking for seconds.

From the gooey filling to the large oatmeal cookie that makes the crust, this is nothing short of amazing. If you’re familiar with Christina Tosi, you know why Crack Pie is legendary. This recipe, inspired by Tosi, comes with all the best tips and tricks to make a simple, foolproof version at home. You might also know it as Milk Bar Pie or Momofuku Milk Bar Pie after the bakery in New York.

We also enjoy this Butterscotch Cinnamon Pie and recipe for Crack Cake.

Why We Love This

Decadently Rich: Gooey, buttery filling with a crisp, golden crust in every bite.
Bakery-Quality at Home: Recreate the famous Crack Pie without the hassle of a bakery visit.
Simple Ingredients: Made with everyday pantry staples for an easy, approachable dessert.
Crowd-Pleaser: Perfect for holidays, dinner parties, or special occasions. Everyone will want a slice.

Ingredients

Unsalted Butter: Adds richness and helps create a tender, buttery crust.
Light Brown Sugar: Gives the filling a deep, caramel-like sweetness.
Sugar: Balances the flavor and enhances the gooey texture.
Large Egg Yolk: Binds the ingredients and contributes to the creamy filling.
All-Purpose Flour: Provides structure to the pie without making it dense.
Old-Fashioned Rolled Oats: Adds texture and a slight chew to the crust.
Salt: Enhances all the flavors and balances the sweetness.
Baking Powder: Helps the crust rise slightly for a light texture.
Baking Soda: Works with the brown sugar to create a perfectly tender crust.

Crust Ingredients

The Oat Cookie (recipe above): Provides a flavorful, chewy base for the pie.
Brown Sugar: Adds sweetness and a subtle caramel flavor to the crust.
Salt: Balances the sweetness and enhances the overall flavor.
Butter, Melted: Binds the crust ingredients together and creates a rich, tender texture.

Pie Filling Ingredients

Sugar: Sweetens the filling and helps create a gooey texture.
Brown Sugar: Adds depth and a rich, caramel-like flavor.
Dry Milk Powder: Enhances creaminess and gives a smooth texture.
Corn Powder (Cornstarch): Thickens the filling for a perfect consistency.
Salt: Balances sweetness and enhances flavor.
Unsalted Butter, Melted: Adds richness and a silky texture.
Heavy Whipping Cream: Contributes creaminess and a luscious mouthfeel.
Vanilla Extract: Adds warm flavor.
Large Egg Yolks: Provides structure and a smooth, custard-like texture.

Serving

Confectioner’s Sugar: Adds sweetness and creates a smooth, creamy texture for dusting, perfect for finishing the pie.

Scroll to the bottom for the full recipe in the recipe card.

Step by Step Instructions

Step 1 – Preheat the oven. It needs to be set to 350 degrees F. Line a baking sheet with parchment paper.

Beating butter and sugars together in a bowl with a hand mixer

Step 2 – Combine the butter and sugar. In the bowl of a stand up mixer, cream together the butter and 3 tablespoons sugars until light and fluffy.

Adding in the eggs into the butter mixture

Step 3 – Scrape down the sides of the bowl, add in the egg yolk and mix until well combined.

Adding in the dry ingredients to the butter mixture

Step 4 – Mix in the dry ingredients. Then add in the flour, oats, baking powder and baking soda and salt. Cream until well combined (approximately 1 minute).

Spreading the oat crust our on a baking sheet

Step 5 – Spread the cookie on the quarter sheet pan. Put the cookie dough on the center of the pan. Use a spatula or palms of your hands to spread it out until its approximately 1/4” thick (the dough may not cover the entire pan).

Step 6 – Bake the cookie. The cookie needs to bake for 15 minutes until the edges are set. Then cool the cookie completely. The texture will be slightly different than your average cookie dough.

Step 7 – Get out the food processor. Put the prepared oat cookie, brown sugar and salt in a food processor. Pulse until the mixture is all turned into crumbs. (If you don’t have a food processor, you can break the cookie by hand).

Adding melted butter in the crushed oat crust

Step 8 – Add the melted butter. Move the ground cookie mixture to a mixing bowl.

Step 9 – Form into a ball – Stir in the melted butter and knead it into the cookies with your hands until the mixture can form into a ball. (If the mixture is not moist enough to mix into a ball, gradually add in more melted butter 1 tbsp at a time until it does.)

Step 10 – Divide the mixture. Then divide the oat cookie crust mixture evenly in between 2 10 inch pie dish. Use your fingers to press the cookie dough crust into each pie tin. Make sure to cover the bottom and the sides of the pie tins. Then place the pie crusts on baking sheets.

Step 11 – Use your stand mixer with a paddle attachment. Combine the sugar, brown sugar, milk powder, corn powder and salt on low speed.

Adding in the melted butter into the sugars

Step 12 – Add the melted buttered. Mix for 2-3 minutes until the dry ingredients are moist.

Step 13 – Continue to combine. Add the heavy cream and vanilla extract. Mix on low speed and then medium high until just combined in bowl of a stand mixer.

Step 14 – Scrape the bowl. Use a spatula to scrape down the sides of the bowl. Then add in the egg yolks. Mix them into the pale yellow filling until just combined on low speed. Be careful not to over mix.

Spreading the filling into the pie crust

Step 15 – Place into the oat crust. Then divide the filling evenly between the 2 pie crusts (filling the crusts approximately 2/3 of the way full).

Step 16 – Bake the pie. Bake on the center rack for 15 minutes until the top of the pies are golden brown on top but still jiggly. I like to plate the pie plates on a sheet pan.
Step 17 – Open the oven door. Then open the oven door and reduce the oven temperature 325 degrees F. Allow the oven to adjust to this new temperature. Leave the door opened during this time and leave the pies in the oven.
Step 18 – Continue to cook. Once the oven reaches 325 degrees F, close the oven door and cook the pie for 5-10 more minutes until the outside edges are set but the center is still jiggly.
Step 19 – Remove from the oven. Go ahead and remove the pies from the oven and move them to a wire rack to cool to room temperature. Then move the pies to the freezer and freeze for 3 hours (or overnight).
Step 20 – Refrigerate the pies. Finally, transferring the pies to the refrigerator for 1 hour prior to serving so that the pie can defrost out slightly.
Step 21 – Top with powdered sugar. Dust the top of the pie with a pinch of confectioner’s sugar right before serving and enjoy!

Pro Tips

Use Egg Yolks Only: This recipe is specifically designed for egg yolks. Do not include egg whites, as they will alter the texture and richness.
Freeze Before Serving: Freezing the pie is essential for achieving the classic Crack Pie texture and flavor. Don’t skip this step!
Choose the Right Pie Plate: Use a 10-inch pie tin or glass pie plate to ensure even cooking and proper set.
Chill Ingredients: Make sure butter and other dairy ingredients are at the right temperature for smooth, consistent filling.
Serve Cold or Slightly Warm: Crack Pie is delicious chilled, but a few minutes at room temperature can enhance the gooey filling.

Topping Ideas

Powdered Sugar
Vanilla Ice Cream

This pie is very rich and decadent. It does not need a lot of added toppings.

Frequently Asked Questions

How to Store Crack Pie

Cover with plastic wrap and place in the refrigerator. It will keep up to 5 days.

Can You Freeze?

Yes, you can also freeze this pie up to 3 months. Make sure to allow the pie to cool completely and cover tightly.
When ready to enjoy, thaw in the fridge overnight.

Does crack pie need to be refrigerated?

Yes, it needs to be kept in the fridge due to the custard like ingredients in this recipe.