Crack Pie

You read the title correctly.

This is a Christina Tosi recipe and I surmise this pie and the real thing have a fair amount in common.

The addictive quality, thinking about it when you shouldn’t be, and wondering when you’re going to get it again are likely common themes for both.

I can say definitely that all rings true with regard to crack pie.


Like all of Christina’s recipes, there are multiple steps and recipes within recipes but the results were worth it.

First, let’s talk about the crust. It’s starts as a sheetpan-style giant oatmeal cookie slab that’s made from butter, brown and white sugar, an egg yolk, flour, and oats. The big cookie slab is spread about 1/4- inch thick onto a sheetpan, baked for 15 minutes, cooled, and then destroyed.

That’s right, after cooling, the cookie is crumbled up with a bit more brown sugar and more butter, and packed into a pie plate as the crust.

After packing the crust in, I made the filling, halving her recipe for the filling. I made the full amount of cookie (crust) because the extra was easily tossed into lunches and gobbled as snacks but I didn’t need two whole pies laying around so halved the filling amount to make “just” one pie.

Too much temptation being around that much Crack otherwise.

The filling is made with heavy cream, 4 egg yolks for each pie filling (8 in the full recipe) vanilla extract, white and brown sugar, milk powder, and she also called for 1/4 cup of corn powder (finely pulverized corn flour, not corn starch). across two pies.

Because I was halving it, this meant 1/8th cup or 2 tablespoons corn powder and rather than ordering or sourcing it at Whole Paycheck, I simply used 1 1/2 tablespoon King Arthur all-purpose flour and things turned out just fine.

It must be all the sugar and fat in this pie that kept me from missing those two tablespoons of corn powder because there is so much (butter) going on already.

Butter in the cookie to make the crust, then more butter adding when crumbling and packing the crust down into the pie plate, more butter in the filling.

And I sure wasn’t complaining.

I found myself digging my fork into the pieplate to just “even out the pieces” and then whoops it’s not even, better have another bite and then whoops it’s 12:32am and I can’t stop thinking about this pie, better go see what my own version of crack is up to.

If you are not a fan of sweet desserts, this is not for you.

If you are not a fan of fatty, buttery, rich desserts, this is not for you.

If you’re not a fan of either of those things, you’re reading the wrong blog anyway.

There’s a reason that Momofuku Milk Bar sells these pies for $44 each.

They are a PITA to make, the cost of the raw ingredients per pie, even if you go el cheapo and buy store-brand multiple sticks of butter, sugar, nearly a dozen eggs, heavy cream, milk powder there’s probably at least $15 dollars worth of just raw ingredients in it (you can’t just buy a quarter cup of milk powder or two tablespoons corn powder or 3/4 cup of heavy cream; you need to buy the whole carton, package, and unless you have those things laying around, you need to factor them in, too)

Not to mention few hours worth of time and lots of labor and dishes. I had every sheet pan, mixing bowl, spatula, and measuring cup I own dirtied up for this pie.

Would I make this again? Yes, definitely and with the changes I noted in the recipe section. I’d even consider using a store-bought graham cracker crust and just making the filling because that’s very do-able and not too time-consuming for the average person trying to juggle life, family, work, school, and not spend 3 hours in the kitchen to make one dessert.

All in all this baby is sweet, creamy, and will make you moan and groan. It’s full of texture from the crunchy oat cookie, complemented with the buttery smooth filling.

Each bite is crack-like, indeed.

Crack Pie from the Momofoku Milkbar cookbook - There's a reason this pie has it's name. And it definitely lives up to the hype! (the pie sells for $44.00 at Momofoku's!)

I can only imagine the Google search hits my site is going to get after this post.

Crack Pie from the Momofoku Milkbar cookbook - There's a reason this pie has the name it has and it definitely lives up to the hype!

Crack Pie

The recipe lives up to its name and everyone should try this pie at least once. It’s a fairly involved recipe from Christina Tosi’s Momofuku Milk Bar cookbook, as are all her recipes. I wrote extensively in the blog post about the changes I made to the recipe and what I would do in the future. Make sure to thoroughly read the post and recipe a few times before beginning.



1/4 c. unsalted butter, melted
1 recipe Oat Cookie (recipe follows)
1 tbsp. light brown sugar, packed
1/4 tsp. kosher salt
1 recipe Crack Pie Filling (recipe follows)
confectioners’ sugar for dusting

Oat Cookie
1/2 c. unsalted butter, softened
1/3 c. light brown sugar, packed
3 tbsp. white sugar, granulated
1 large egg yolk
1/2 c. all-purpose flour
1 c. old-fashioned rolled oats
1/8 tsp. baking powder
pinch baking soda
1/2 tsp. kosher salt

Crack Pie Filling
1 c. unsalted butter, melted
1 1/2 c. white sugar, granulated
3/4 c. light brown sugar, packed
1 1/2 tsp. kosher salt
1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
1/4 c. milk powder
3/4 c. heavy cream
1/2 tsp. vanilla extract
8 large egg yolks


To prepare the Oat Cookie crust, preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate. Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.

Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4″ thick. The dough won’t end up covering the entire pan, this is okay. Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.

To prepare the pie filling, mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie. Add the melted butter to the mixer and paddle until all the dry ingredients are moist. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.

To assemble the pies, preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture. Divide the oat crust evenly over 2- 10″ pie tins.

Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350° for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. At 15 minutes, open the oven door and reduce the baking temperature to 325°. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°, close the door and finish baking the pies for 5 minutes. After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.

Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie. Just before serving finish with a dusting of confectioners’ sugar.

Adapted from Momofuku Milk Bar

Recipe Notes and Tips:

Recipe Notes and Items I Would or Did Change:

I would halve the entire recipe, not just the filling portion, right off the bat (no one needs two of these laying around, nor do you “need” the extra cookie portion; unless you have the freezer space for it or company or are training for a triathlon, halving is my recommendation)

I would use a 9-inch, not 10-inch, pie plate as she recommends. I felt it was just “barely” enough filling and don’t attribute it to halving the recipe. I also used more than half the cookie for the crust and feel a 9-inch would be better.

I would underbake the cookie crust by about 25-30% of what she recommends (take it from 15 minutes to about 10 minutes) so that it crumbles easier and packs into the pie plate easier; plus it gets baked a second time anyway as part of the pie.

I would consider buying a store-bought graham cracker pie crust and just making Christina’s filling if I wanted to take this recipe from 2 hours of standing on my feet to 15 minutes by just making the filling.

I didn’t miss the corn powder and would continue to use my 1 1/2 tablespoons of all-purpose flour because I am frugal, didn’t want to source it, and don’t want to store a bag of corn powder in my already maxed out cupboard space for the occasional one tablespoon use of it.

Tosi recommends baking the entire pie, crust and filling together, for 15 minutes at 350F, opening the oven door and allowing the oven to cool to 325F, and then baking for about 5 more minutes after the oven temperature has reached 325F (about 20-25 minutes of total baking time). I needed to bake mine for about 31-34 minutes of total baking time in order for the center to set (at least one-third longer than she called for which is highly significant and to be noted). Also I was only baking one pie; if I had two in the oven, it would have taken even longer.

Only Eats

Crack Pie Fun Links

Here’s a 5 minute video of Martha Stewart visiting Momofuku Milk Bar. The video quickly shows a variety of their desserts and in the second half of the video, Christina and David make Crack Pie (in two minutes!) for Martha. It was fun to watch them cooking, hear their voices, see their technique and I watched this before I made my Crack Pie and it was immensely helpful. A picture (or video) is always worth a thousand words.

This person cooked and blogged about every single recipe in the Momofuku cookbook (the savory version of the Momofuku Milk Bar cookbook). How they do not weigh 900 pounds is a mystery. Here is their blog post on Crack Pie

Almost Bourdain’s post about Crack Pie with pretty step-by-step pictures

This post is part of my participation in the Milk Bar Monday’s Group.

My last post with the group was Cinnamon Bun Pie, which I took ample shortcuts for and this doughy hot mess is a 15 minute project, tops.

My most recipe inspiration from Christina Tosi was my Buttery Toasted Captain Crunchies. She makes something similar with Corn Flakes, or Fruity Pebbles, and I tweaked her recipe and used Cap’n Crunch. They taste like buttered toast much more so than Cap’n Crunch, are uber crunchy, and highly addictive.

See what the other Milk Bar Monday ladies created this week:

Audra from The Baker Chick

Cassie from Bake Your Day

Erin from Big Fat Baker

Jacqueline from The Dusty Baker

Krissy from Krissy’s Creations

Meagan from Scarletta Bakes (the recipe for Crack Pie is on Meagan’s site today)

Nicole from Sweet Peony

Follow the Milk Bar Monday ladies on Twitter

Do you make pie?

Do you make your own crust? Do you have a favorite crust or filling recipe?

The last pie I made and blogged about was this vegan, gluten free, no-bake pumpkin pie

I am more of a fan of pie filling than whole pies, because most crust because tends to be boring and dry and don’t prefer to consume dry and boring calories.

When I think of pie, this caramel maple pumpkin smoothie tastes like pumpkin pie filling. All the “good” parts and flavors of pumpkin pie, no dry crusty parts involved.

These caramel apple bars (gluten free) or caramel peanut butter and jelly bars (gluten free) are my idea of apple “pie”. The crust is flavorful, moist, there’s peanut butter involved, and it’s a one-pan, ten minute project.

One of the reason I don’t make pies is because they are cumbersome and secondly I am take-it-or-leave-it with most pie crust. Although Crack Pie was very cumbersome to make, the crust was phenomenal and the filling was to-die-for, and for a special occasion I could envision making it again.

Have a great week and thanks for the KitchenAid 7-Quart Stand Mixer Giveaway entries


285 comments on “Crack Pie”

  1. Pingback: Sweets | Pearltrees

  2. This sounds like a great pie, but sure is a lot of trouble to make… glad you made it easier for people like me who doesn’t like complicated recipes….sure want to try it…don’t know when tho… kinda sounds like a CHESS PIE which I have never made or tasted…..always wanted to tho.
    Thank you so much for making the recipes easier for all of us, we appreciate it…..

    • Thanks for the nice comment and yes, this recipe is complicated and fussy. It’s do-able, but it’s a project! One of those ‘bucket list recipes’ I had always wanted to make and am glad I did, but it’s not a quick-and-easy number, although I tried to pare it down and simplify it as much as possible to bring it more onto those lines! Thanks for noticing!

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  4. Is this pie served chilled or at room temp? Also, (assuming there are any), where do leftovers go–in fridge or on counter at room temp? This pie looks amazing! I’ll be making this soon, with your modifications! Thanks for sharing! :)

  5. Im a fat girl stuck in a skinny girl’s body. Why? I positively love my desserts! No recipe is to fussy or complicated for me. While this recipe does require a level of confidence and comfort in the kitchen, it is well worth the end result. I took my time with it however, and made the crust one day then on another I made the filling. And yes I made two! Took your advice with regard to the corn powder too. Thanks for gorgeous pictures of a doozy of a dessert! As for the name of the pie – Who cares? Just enjoy it!!

    • What a great field report and thank you for trying this pie! And very good call on splitting up the recipe into crust one day, filling another. I actually recall making this crust late one day/evening, and then doing the filling the next morning. Glad the corn powder advice worked and…good for you for making two! As long as you’re going to the work, right :)

  6. I’ve actually taken the Crack pie class at Milk bar and spoke with Tosi about the ingredients. The corn powder actually gives this pie a lot of flavor. While I’m sure it tastes perfectly desserty without it, you should definitely give it a try next time. I bought a small container of corn powder from Milk when I was there, but it’s also available on Amazon.

  7. This looks sooooo good! I think I might make this for Thanksgiving this year. Thanks so much for sharing the recipe!

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  9. Question – I made the cookie for the crust night and I noticed that you list a different amount of oats (1 cup) than all the other versions of this recipe, which call for 1.5 cups. Is there a reason for this? It still came out great, and it’s delicious, but I’m just wondering why this recipe is different. Thanks!

    • I took the recipe from the cookbook so not sure where others got their recipes but when I typed this up years ago, I took it from the book.

      Glad your pie came out great and thanks for trying the recipe!

  10. Way too many pictures that do not add any information. This makes reading on a small screen (tablet our phone) very difficult.

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  12. I rarely comment on blog posts, but I just had to do so for this one! Amazing job!!!! Brava! This is one of my favorite desserts and am so thrilled that not only is the recipe available, but your blog post makes it seem possible, albeit time/effort/money intensive! I’m going to try this for Thanksgiving. Thank you for such a useful and beautiful post.

    • albeit time/effort/money intensive! <--- true to all of that, and I can totally see why Momofuku charges almost $50 for theirs because of the work, time, and ingredients but DIYing is so rewarding. Make sure to do a trial run of this before Thanksgiving just because, well, it is a more intensive recipe and you want to be double-triple sure you have it down pat :) And if it works, you can just freeze it til you need it!

  13. This looks and sounds AMAZING. It makes me think of a gussied-up Chess Pie crossed with an Egg Custard. Both are EEEEVILLLLL. Together? Along with heavy cream and a crazy crust? (Shudder) Totally bookmarking this.

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  15. ive been a fan of your site/recipes for years. Love the photography especially. Everything I’ve ever made has been a big hit, so keep up the great work! I want to make this for a larger group and was thinking of using a 9×13 pan instead of the 2 pie pans, what can I say, I’m a wild woman. I’m thinking at a minimum at least an hour cooking time. What are your recommendations? By the way, I will be using corn powder. I found it in the baking aisle by bobs red mill (I think that is the name).

    • I think that you could probably do a 9×13 pan with this but I haven’t tried and so can’t really speak to baking times and how things will exactly come together. I hope all goes well and keep me posted!

  16. hi, thank you so much for getting back to me about the 9×13 crack pie. I will be making it for Thanksgiving so I will definitely let you know how it turns out!

  17. Hi – this looks amazing. I’d like to make it for Thanksgiving. OK to make the day before?

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  21. Where does the first 1/4 c melted butter go? I can’t seem to find it. lol The crust has the 1/2 c. butter and the filling has 1 c of butter, but I can’t account for the first 1/4 listed at the top. (I made the cookie crust part tonight while baking something else and plan to put the rest of the pie together tomorrow.) :) Thanks

    • Under the To Assemble the Pies portion – Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture. Divide the oat crust evenly over 2- 10″ pie tins.

      You add the 1/4 butter as needed to the oat cookie to get it to become a crust.

      I copied the recipe how it was written in Tosi’s cookbook and I can understand how it’s a bit confusing; it was to me too. But that’s how she wrote it.

      Enjoy the pie!

  22. Hi, just wanted to follow up. I made the pie in a 9×13 pan and it was a success. I baked the pie for 20 minutes at 350, opened the door and lowered the oven to 325 for another 20 minutes and it turned out perfectly and of course was a big hit at Thanksgiving dinner.

  23. Thank you for the recipe, I made this for Thanksgiving and turned out beautifully. For what it’s worth, the crack pie at Momo Milk bar is darker as the other readers have commented. But either way both pies I am sure are addicting as it should be! :)

  24. Please stop titling recipes using the word “crack”. As an addictions counsellor it’s very offensive. Cake is NOTHING compared to crack. Cake doesn’t rule your life and take your family and home from you. Please reconsider the next time you wish to give a title to a new recipe.

  25. Well, that is definitely the biggest disappointment I’ve ever had in the kitchen. After many hours in the kitchen and leaving the pie in the oven for even longer than the recipe called for (and I didn’t leave the door open when I lowered the temp), I had to throw this away. This did not set AT ALL. (I also had it in the freezer for three hours after it cooled to room temp. )I would have liked to at least eat maybe around the edge to see if the flavor was all it was “cracked” up to be, but since I’m pregnant eating a bunch of runny, raw egg yolks seemed like a bad call. I’m going to go and cry myself to sleep now. Oh wait, I’m nine months pregnant-I don’t sleep either.

    • I’m sorry it didn’t set for you. I wrote the recipe exactly like Christina Tosi wrote in her cookbook. It IS a very complicated and long recipe and I’m sorry it didn’t work for you. Write to her or call her at Momofuku and tell her what you did and maybe she can give you some pointers!

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  28. I just finished making this and the filling is the bee’s knees. However, when a I baked it, it got super bubbly and dripped all the way out of my pie pan (so glad you said put the pie pan on a baking sheet). I just can figure out what caused it to blow up so much. The middle circle is dry, but it’s still wet and gooey on the outer circle. I left plenty of room a the top. Any idea where I might have gone wrong?

    • Honestly, I don’t know! That’s interesting to me and something I haven’t experienced. Sometimes when beating eggs for pie filling, if you overbeat it can cause the pie to get a little bubbly, but that’s more cosmetic with little tiny bubbles, not like a bubble-over situation. I wrote the recipe as it comes from Christina Tosi’s cookbook so I really don’t have any extra advice for you.

  29. You don’t mention how long it keeps but another website said it can be made 2 days ahead. Do you think 3 days would be ok too? I’d like to make this for our Christmas dessert but need to make it ahead of time. Thanks!

    • I think 3 days is fine. It’s also the type of dessert that if you’ve never made it before, I encourage you to make it in advance anyway since it’s a more involved recipe and you just want to be extra sure you can nail it :)

  30. I made this for Christmas, everyone loved it!
    I only had normal bown sugar so I used that. It just meant that mine was a caramel colour. Also for anyone else in Australia, you could just use store brought ANZAC cookies for the crust. The giant cookie is just an ANZAC biscuit.
    Will definitely make again!

  31. We made the oatmeal crust the final day of 2014 and the remaining pie today, 1/1/15. I agree with many of the comments above. Our final product doesn’t look at all like these pictures, and it tastes like a pecan pie without the pecans and there is no evidence of fluffiness. As far as being careful not to over mix, we followed those instructions very carefully. I’m really confused as to the contrast between your pictures of a light and fluffy looking pie and reality. A buttermilk pie with an oatmeal crust would have been easier and just as good.

    • I just made the pie, as Christina Tosi wrote it in her cookbook, baked it, and took photos of it. I’m sure the color and exact texture of pies varies from oven to oven.

  32. So I tried this. I compared this recipe with the one on her site ( … which doesn’t specify things like type of flour… I assumed that meant AP, as normal, but on the description I see she actually writes “unbleached wheat flour” now, which I didn’t realize until this post…)

    I don’t know. I used a tin that was 9 and 11/16 or something, and I only cooked one pie but I didn’t split the recipe, just in case. I weighed the batter and cookie so as to divide them completely evenly, and I don’t think I got enough filling. But still… I had to also cook mine much longer. And… yeah, I love sweet things, but this was really sweet… Which is kind of crazy.

    Maybe the “unbleached wheat flour” would have made a difference? I don’t know, and I don’t quite know what that means. I did buy freeze dried corn (but it was fire roasted) from Whole Foods, and ground it in the processor, so… I followed the directions as much as I possibly could. I don’t think I deviated from anything. Mine is darker as well, and looks a little more gooey in the center; it doesn’t look evenly cooked. It’s also slightly thinner. Mine looks more like these:

    So… and I did the oven-cooling process as directed, but when I opened the door, it was cooled enough (even too much) within like, a few seconds really. Maybe that had to do with the texture difference… maybe it cooled too quickly?

    The photos from Yelp seem to show the real thing is more evenly cooked generally ( like this: )

    Someone did mention that it was too sweet for them. =\

    I don’t know! I need to try the real thing I guess to compare? I can’t really believe the real thing would be too sweet for me; I must have messed up something in my recipe.

    • The pie is quite sweet. When I made this pie and posted this recipe years ago, that first link did not exist.

      Unbleached wheat flour I really don’t think would make that much of a difference in this recipe compared to AP. I always back with King Arthur AP and that’s what I used here. I didn’t do the corn as noted.

      I just made the pie, as she wrote it in her cookbook, baked it, and took photos of it. I’m sure the color of pies varies from oven to oven.

  33. Ok, I definitely know why it’s called Crack Pie, I bet it’s so addictive , no one gets any of it, since I’d sit and eat a whole pie myself, maybe baking two might be good for me!!!!!Ha ha, just kidding, or am I??? Now you did not use the corn powder, so how could I make w/o using the milk powder, as I am not vegan??? I have considered being vegetarian, but now am very anemic and Doctor told me to eat red meat, since I you get severe Anemia, they have Iron Infusions, but I am allergic to them, I have already had one, that’s how I know bout hat, don’t want to repeat that!!!!Any help would be appreciated, what was the corn powder for, since I am not familiar with. I will have to go to Whole Foods and ask around what things are, instead of just getting the usual stuff I go in there for!!!!Thanks, so many recipes, so little time!!!!

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  36. An interesting note- this seems to be simply a chess pie variant with a nontraditional crust. Because of this, I would recommend adding some lemon juice to the filling. Lemon chess pie is my go-to and I imagine this crust would take it to another level :)

  37. I would say the 10″ pan is probably recommended d/t the extreme richness of the dessert, quite similar to Chess pie. 10″ is definitely what I would go with. Topped with unsweetened whipped cream, it’s better.

  38. Cant you just bake the crust in the pie plate and leave it at that. I don’t see making the cookie baking just to be destroyed and worked into another crust for the pie

  39. Pingback: Crack Pie from the Momofoku Milkbar cookbook -… | taotina

  40. Oh, no! MAJOR disaster. I just took them out and there is a liquid layer of butter about half an inch thick on them. Completely ruined and disgusting. So disappointed. I know it can’t be the recipe since others have had so much success and I went back and double double checked every ingredient…all the ingredients are correct. The only thing I did different was that I forgot to put the butter in before the cream. I put it in right after and let it mix well. Looked fine when it went it but it wouldn’t set well even after a lot of time so I took them out and put a knife in the top of one and melted butter spurted out. Really, it was like a pond of butter. It all has to go in the garbage. Waaaa! Could it possibly have happened just by putting the ingredients in the bowl in the wrong order?

    • Sorry to say, yes, it could have. This is a VERY finnicky recipe and there are many people who can’t quite nail it, even if they think they did everything correctly. And in this situation you know you didn’t do everything correctly from the outset, and therefore, the way the fat is going to emulsify and work in with everything else just didn’t happen. Hence, the pooling results you had. Go buy the book and read her commentary about baking science and such and you will see why this ‘one little thing’ could and did cause the pie to fail. Sorry about your struggles!

  41. Wow, ok, thanks for the feedback. I’ve been a lifelong baker and was pretty confident going in. Humble pie for me tonight, ha ha.

  42. I will assume…milk powder is the same as Powdered milk???

  43. You forgot to add the real whipped cream topping!

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  45. Why on earth would you call it crack pie?

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  48. Pingback: Crack Pie from the Momofoku Milkbar cookbook - Theres a reason this pie has its name. And it definitely lives up to the hype! - ZuziFeed

  49. Pingback: Crack Pie from the Momofoku Milkbar cookbook - Theres a reason this pie has its name. And it definitely lives up to the hype! (the pie sells for $44.00 at Momofokus!) - All Foods Drinks

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