Milk Bar Crack Pie (Printable)
Buttery caramel filling on a chewy oat crust with a gooey center; chill before slicing for best texture.
# What You’ll 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
10 - 3 tablespoons unsalted butter, melted (for crust assembly)
→ Pie Filling
11 - 3/4 cup unsalted butter, melted
12 - 1 cup granulated sugar
13 - 3/4 cup light brown sugar, packed
14 - 1/4 cup dry milk powder
15 - 1/3 cup all-purpose flour
16 - 1/2 teaspoon salt
17 - 2 large egg yolks
18 - 1 large egg
19 - 2 teaspoons vanilla extract
20 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully incorporated.
03 - Fold in the rolled oats, all-purpose flour, baking powder, baking soda, and salt. Stir until just combined.
04 - Spread the dough evenly across the prepared baking sheet into a thin, even layer. Bake for 15 minutes or until golden brown. Allow to cool completely on the sheet.
05 - Crumble the cooled oat cookie into fine crumbs. Toss with 3 tablespoons of melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
06 - Lower the oven temperature to 325°F.
07 - In a large bowl, whisk together the melted butter, granulated sugar, light brown sugar, dry milk powder, all-purpose flour, and salt until smooth. Add the egg yolks, whole egg, and vanilla extract, mixing until just combined. Do not overmix.
08 - Pour the filling into the prepared oat cookie crust. Bake for 30–35 minutes, until the edges are set and the center still has a slight wobble.
09 - Transfer the pie to a wire rack and cool completely. Refrigerate for at least 2 hours, preferably overnight, to allow the filling to set properly.
10 - Dust generously with powdered sugar just before serving. Slice and serve chilled.
# Expert Tips:
01 -
- The oat cookie crust tastes like the best breakfast granola decided to become a dessert foundation.
- That gooey, barely set center has a buttery caramel character that makes people close their eyes on the first bite.
- It stores beautifully in the fridge for days, meaning you can make it ahead and forget about it until guests arrive.
02 -
- Underbaking the filling slightly is the key to that gooey center, so pull it when the center still jiggles.
- The oat cookie must be completely cool before crumbling, or the crust will turn gummy and fall apart.
- Serve this chilled for the best texture, because a warm slice will collapse into a sweet puddle on your plate.
03 -
- Toast the oat cookie crumbs in a dry skillet for two minutes before mixing with butter to deepen the nutty flavor of the crust.
- A cold pie slices cleanly with a sharp knife dipped in hot water and wiped dry between each cut.