Momofuku Milk Bar Crack Pie Recipe

I’ve never tried crack before, but after having this pie, I don’t feel I ever need to.

Feelings of euphoria? Check.
Supreme confidence? I can eat a whole pie! Check.
Paranoia? Somebody’s been eating MY pie! Check.
Loss of appetite? After eating a whole pie? Check.
A craving for more? Check.

Oh boy, is there a craving for more. Seriously, this pie is insanely addictive. An oatmeal cookie crust and a sweet, gooey, butterscotch-y filling combine to create a delicious bubbling mess of salty-sweet goodness. When it cools, you’ll have to fight for your share. Or you can grab the pie plate, turn your back and crouch in the corner, stuffing your face like a feral cat. A feral cat that uses a fork, of course.

Don’t worry, that didn’t happen. I thought about it though. Damn those feelings of paranoia, they make you want the pie all for yourself!

The smell of the pie baking is pleasantly sweet, but it doesn’t drive you into a frenzy the way that first bite will. You’ll never forget that first bite: it’s euphoric. You’ll feel like your hands can’t put pie into your mouth fast enough. After the first few mindless, breathless moments of all-consuming-pie-eating, I regretted halving the recipe to make just one pie.

Don’t make my mistake: make two pies. You’ll eat both of them. Or, you’ll have a guaranteed way to make some new friends if you somehow manage to resist the second pie. It’s a very irresistible pie; I consumed half of one myself.

Hours later with Crack Pie just a fuzzy memory, I was feeling slow, lethargic, and depressed. It was a gorgeous day outside, but the sunshine did nothing to cheer me up. I didn’t get it, but then, in a flash of brilliance, I realized: I was coming down from my crack pie high. Be warned, Crack Pie causes withdrawal symptoms.

I’ve now made Crack Pie three times, in three different incarnations: Crack Tart, Crack Pie Pops, and good old fashioned Crack Pie. I didn’t get any photos of the good old fashioned pie, we devoured it before photos could be taken.

Mike: Did you know Crack Pie is $44 a bite?
Me: No it isn’t! Did you know some guy ordered one online and dropped on the ground in his lobby and then ate it?
Mike: What?
Me: He dropped it so he called his roommate to bring two forks down and they ate it off the floor. $44 a bite?
Mike: $44 a PIE, not a bite.
Me: Oh.

For all of you who don’t live in NYC and don’t want to buy a $44 pie, here’s the Crack Pie recipe from the LA Times. The recipe makes two 10 inch pies.

Crack Pie Recipe

Oatmeal Cookie for Crust

2/3 cup plus 1 tablespoon flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened butter
1/3 cup light brown sugar
3 tablespoons sugar
1 egg
Scant 1 cup rolled oats

1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. Cream the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. Stir in the flour mixture until fully combined. Stir in the oats.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.


Crumbled cookie for crust
1/4 cup butter
1 1/2 tablespoons brown sugar
1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.


1 1/2 cups sugar
3/4 cup plus a scant 3 tablespoons light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon milk powder
1 cup butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks

2 prepared crusts

Powdered sugar to garnish

1. Heat the oven to 350 degrees.
2. Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with powdered sugar before serving.

Note: I liked it best at room temperature.

138 Comments add yours

  1. We cooked per instructions with 4 extra minutes on one pie because we are high altitude and it was undercooked. The crust is delicious but it needed to cook longer. There is a recipe at (just search “crack pie”) from Tosi herself. This recipe is for one 9″ pie in a glass dish and it says to bake 30 minutes at 350 then reduce temperature to 325 and bake for another 20 minutes. Otherwise the recipe is the same, just scaled for one pie. Going to give it another shot with this new recipe tomorrow with hopefully better results.

    From someone who lives around the corner from Momofuku: this pie is supposed to be moist and will appear undercooked… cooking it till it’s dry is like ruining a good steak.

    momomama on December 15th, 2011 at 2:56 pm

    I made the mistake of following this recipe as though it were gospel. Big mistake. After having it fail (runny and under-cooked) three times when following the recipe religiously, I adjusted the cooking times and temperatures. The cooking times are way off in this recipe. Lower the temp to 300 and cook 45 minutes to an hour. A slow bake allows the eggs to set up properly without burning the top or crust. Much better result. Also resist the urge to make the crust thin by pushing it together tightly when you are putting it in the pan. Ir’s supposed to be thick and loose so it blends with the filling somewhat (sere photo) further aiding the thickening properties.

    Douglas Warne on September 26th, 2013 at 8:37 pm
  2. Love the crack pops. Since you said they are fragile, I’m thinking of making them as mini-muffins without the sticks for a tea buffet. Can you tell me how long you baked the crust in the mini muffin pan ( before adding the filling)? I could not find this info in the comments posted. Thanks in advance, Gloria

  3. So glad to find a recipe for two pies. I have made the Bon Appetit version and loved it. I am making a few (probably 6!) to bring for a dessert table to feed 70 or so people. Hope they all turn out!

  4. Just made this last night and it turned out amazing! I also cannot get milk powder where I live so I substituted it with powder coffee creamer and it worked fine. So delicious and gooey. Definitely going to make this again in the nearby future. Thanks for the recipe!

  5. did you use a tart shell for your final product?

  6. Is “milk powder” the same thing as powdered milk that you can buy anywhere or is there something special about it?

    Same thing.

    Anne on November 15th, 2011 at 8:24 am
  7. ok, i just baked two (i forgot to scale down until it was two late) and put one in for a bit longer than the other. I had no milk powder so i used 1/3 the amount of condensed milk and so far so good. They’re cooling and gooey – if they don’t set then i’m going to eat them anyway!
    Thanks for this recipe. so so wrong but so right.

  8. scuse the typos in my last comment, i had to find a use for the left over egg whites so i may have had a few whiskey sours…

    I like your style, Mess!

    steph on April 15th, 2012 at 11:52 pm

    freeze them and use them for pavlovas. think your whiskey sours may be a better choice tho!

    claire on June 13th, 2012 at 3:40 am
  9. Using tres leches with eggs as a filling will be nearly the same, but not as rich and sweet. Mix together four eggs with a can of evaporated milk, a can of sweetened condensed milk, and a cup of whole milk.

  10. I screwed this recipe up somehow. I need to go back and try it again.

    Zarani Barrow on January 20, 2012 at 11:25 am
  11. My pies “boiled over” and the filling ended up on the bottom of my oven. BIG MESS. What did I do wrong?

    Put the pies on a cookie sheet then put it in the oven. If it boils over the cookie sheet will catch it. Much less mess. =)

    Kellie on April 28th, 2012 at 7:18 pm

    I purposely put them in the oven without anything to catch the mess. If I eat this, I deserve to be punished.

    Peggy on August 11th, 2013 at 2:58 pm
  12. That actually sounds exactly like a Friends episode where Rachel and Chandler dropped a cheesecake in the hallway and sat on the floor with two forks eating it.

  13. i’m making them right now… i have no milk powder but i
    ‘m really afraid to make them with the added liquid of just using straight up milk!! i think that may be why Moto’s pies boiled over,and what about the oven temp discrepancy between this site and ‘the LA times link provided above?? its like 25 degrees, which is pretty significant i’d think…. anywho, i’m gonna make one with 1/4 cup of ground oats in place of the 1/3 cup of milk powder (decreased amount since oats swell more than milk powder) i’ll let you know whats up…

  14. Hello,

    I’m wanting to make this for a bake-off at work and am using an 11″ pie dish. I’m very new to baking so any tips on how and what to vary would be much appreciated!

  15. At the risk of being crucified, if I make this recipe with non-dairy products (margarine for butter, creamer for heavy cream) will it differ hugely?

    Maybe use earth balance and soy creamer. Tat other stuff tastes like pastic

    Azang on July 10th, 2013 at 2:11 pm
  16. how do you make the pops? :O

  17. Oh my gosh! If they are fragile dip them in melting chocolate. That would probably be ultra sinful! Mangia!

    Referring to the ‘crack pops’… dip them to keep them together. Yummy!

    Carrie on April 23rd, 2012 at 9:02 pm
  18. Recipe in Momofuku Milk Bar cookbook includes extra touch of corn powder, made from simply grinding some dehydrated corn in your food pro.

  19. Wish there was a recipe handy for just one pie. Halving some of the ingredients (“3/4 cup plus a scant 3 tablespoons light brown sugar”) is obnoxious. Though the pie is great!

    averie cooks (blog) has a recipe for 1 pie! That’s how I found this site.

    Diane on June 18th, 2014 at 7:44 am
  20. I made this recipe yesterday, and it was met with minor disaster in removing the pie from the baking dish. This didn’t stop us from digging in with a fork and… demolishing the pie. I’m wondering, both for this recipe and for others that have a similar crumble crust, how do I make sure that my pie crust becomes that, a crust, rather than becoming super adhesive glue to the bottom of my pan?

  21. I am going to make this for our gourmet club dinner, what would you garnish with, if anything?

  22. Tami..I would add a dollop of real whipped cream and a drizzle of caramel syrup. Getting ready to make these for a friend’s birthday but making tartlets from the second one.

  23. An impressive share! I’ve just forwarded this onto a coworker who was conducting a little homework on this. And he in fact bought me lunch simply because I found it for him… lol. So allow me to reword this…. Thank YOU for the meal!! But yeah, thanks for spending the time to discuss this issue here on your web page.

  24. hi
    Made this twice now and they don’t set up, it’s runny. Second, the crust wont release from pyrex pie plate. Any suggestions.
    Help frustrated long time baker.

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