Milk Bar Crack Pie (Printable Version)
Gooey buttery filling in a chewy oat cookie crust; chill before slicing and dust with powdered sugar.
# What You Need:
→ Oat Cookie Crust
01 - 6 tablespoons unsalted butter, softened
02 - 1/3 cup light brown sugar, packed
03 - 3 tablespoons granulated sugar
04 - 1 large egg
05 - 1 cup rolled oats
06 - 2/3 cup all-purpose flour
07 - 1/8 teaspoon baking powder
08 - 1/8 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Pie Filling
10 - 3/4 cup unsalted butter, melted
11 - 1 cup granulated sugar
12 - 3/4 cup light brown sugar, packed
13 - 1/4 cup dry milk powder
14 - 1/3 cup all-purpose flour
15 - 1/2 teaspoon salt
16 - 2 large egg yolks
17 - 1 large egg
18 - 2 teaspoons vanilla extract
19 - Powdered sugar, for dusting
→ Assembly
20 - 3 tablespoons unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light. Add egg and mix thoroughly.
03 - Fold oats, flour, baking powder, baking soda, and salt into the butter mixture until incorporated.
04 - Spread dough evenly on prepared baking sheet into a thin rectangle and bake for 15 minutes or until golden. Allow to cool completely.
05 - Once cooled, crumble oat cookie to fine crumbs. Mix with melted butter and press firmly into the base and up the sides of a 9-inch pie pan.
06 - Reduce oven temperature to 325°F.
07 - In a bowl, whisk together melted butter, granulated sugar, brown sugar, milk powder, flour, and salt. Add egg yolks, whole egg, and vanilla extract. Stir just until combined.
08 - Pour filling into the prepared oat crust.
09 - Bake for 30 to 35 minutes until the edges are set but the center remains slightly wobbly.
10 - Allow pie to cool completely on a rack, then refrigerate for at least 2 hours, preferably overnight. Dust with powdered sugar before serving.
# Helpful Tips:
01 -
- You’ll have to hide the leftovers from yourself, because the chewy oat cookie crust and creamy filling really are that irresistible.
- One slice feels like the treat you’ve been looking forward to all week, thanks to its perfect balance of salty, sweet, and a little nostalgia.
02 -
- If the filling boils or bubbles in the oven, it will turn out oily—watch closely near the end.
- Pressing the oat crust firmly into the pan, especially up the sides, prevents leaks and keeps the edges from crumbling when slicing.
03 -
- Chilling the pie overnight is the trick to razor-sharp slices and that perfect, crackly top.
- Sift powdered sugar over the pie just before serving so it doesn’t dissolve and keeps its ‘wow’ factor.