Crack Pie (Copycat Milk Bar Recipe)
If you’re looking for an indulgent dessert that will curb your sweet tooth, look no further than our Crack Pie recipe! This Copycat Milk Bar recipe is a sinful treat is made with a rich, buttery crust and filled with a creamy layer of custard. Best of all, it’s easy to make at home!
Enjoy This Copycat Milk Bar Pie at Home
Do you love Milk Bar Crack Pie? This recipe is easy to follow and will have your family drooling in no time. You’ll be able to whip up this delicious treat in just a few minutes. It’s the perfect way to satisfy any sweet tooth craving without having to leave the house or spend money on expensive desserts. Plus, it makes for an awesome gift idea!
Make your own Crack Pie today with our simple recipe that includes all of Milk Bar’s signature flavors. The best part about this recipe is that you don’t need any fancy equipment or ingredients – most of these items are likely already in your pantry right now!
What is crack pie?
This recipe is called crack pie because of all the amazing ingredients that go into it. This recipe uses an array of ingredients like sugar, oats, milk powder, cream, and more to make one of the most addicting recipes you will ever try.
What does milk bar crack pie taste like?
This crack pie is incredible and it is a combination of a delicious and crumbly oatmeal cookie crust with a creamy pudding-like center. This milk bar pie is filled with sugary oat flavoring with a soft texture.
Important Ingredients You Will Need to Make Crack Pie (Copycat Milk Bar Recipe)
- Rolled Oats- Used rolled oats or old fashioned oats. You do not want to use instant or quick oats.
- Milk Powder- Milk powder is the same as powdered milk. You can find this in the same area as the evaporated milk.
How to Make Crack Pie
Step 1- Wet Ingredients.
Set the oven to 350 degrees and set the rack in the oven to the middle position. Use parchment paper to line a baking sheet. Add the 6 tablespoons of butter, brown and white sugars to a standing mixer and combine at medium speed.
Allow it to blend for 3 minutes until light and fluffy, then pour in the eggs and vanilla and combine for an additional 2 minutes.
Step 2- Dry Ingredients.
Turn the speed to low and add in the rolled oats, flour, salt, baking powder, and baking soda and combine while using a spatula to scrape the mixing bowl and combine.
Step 3- Baking.
Use a rolling pin to make the dough 1/4 inch thick and set it on a baking pan and it does not have to fill the pan because it will be broken up later. Place the pan into the oven and bake for 15 minutes until light brown. Take out of the pan and transfer to a cooling rack.
Step 1-Dry Ingredients.
Add the white sugar, brown sugar, milk powder, and salt into a standing mixer with a paddle attachment and combine at low speed.
Step 2- Wet Ingredients.
Pour in the melted butter and combine until the ingredients are coated. Add in the heavy cream and vanilla and combine for 2-3 minutes until fully incorporated. Add in the eggs while the mixer keeps mixing and combining for about 3 minutes until it’s glossy. Then, set it aside.
Step 1- Cookie Crumble.
In a food processor, break up the cookie until you have crumbs, then pour in 2 tbsp of melted butter and coat until fully incorporated.
Put the cookie crumbs into the prepared pan (9 to 10-inch glass pie dish) and cover the bottom and go up the sides.
Set the pie dish onto a baking sheet and add the filling on top and smooth out with a spatula.
Step 2- Baking
Set the pie dish on the center rack and bake for 15 minutes at 325 degrees until the pie is browned on top with a slight jiggle. (if too jiggly, bake for an additional 5 minutes) Take out of the oven and transfer to a wire rack to cool for about 30 minutes. Cover the pie with foil and set it in the freezer for 2 hours or overnight for the best results.
Step 3- Serving.
Transfer the pie from the freezer to the fridge 1 hour before serving.
Top with icing sugar when ready to serve and enjoy!
How to Store Crack Pie?
You can store this recipe in an airtight container for the best storage method. Keep the recipe in the fridge or freezer for a recipe that will stay fresh and last longer.
More Copycat Recipes:
- Candy Cane Cookies (Crumble Copycat)
- Copycat Ding Dong Cake Recipe
- Double Chocolate Chunk Cookies
- Shamrock Shake (McDonald’s Copycat)
Crack Pie (Copycat Milk Bar Recipe)
- ½ cup salted butter softened divided 6 Tablespoons for cookie, 2 Tablespoons for assembling crust)
- ⅓ cup brown sugar tightly packed
- 2 Tablespoons white sugar
- 1 large egg
- ½ teaspoon vanilla
- 1 cup rolled oats
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¾ cup white sugar
- ½ cup brown sugar
- 2 Tablespoons milk powder
- ¼ teaspoon salt
- ½ cup salted butter melted
- 6 Tablespoon heavy cream
- 1 teaspoon vanilla
- 4 egg yolks
- Garnish: powdered sugar
- Preheat the oven to 350 degrees. Position your oven rack in the middle of the oven.
- Prepare a baking sheet by lining it with parchment paper.
- In a stand mixer at medium speed, cream together the 6 Tablespoons of butter with the brown and white sugars.
- It will take about 3 minutes for this mixture to become light and fluffy. Scrape down the sides of the bowl.
- Beat in the egg and vanilla for another 2 minutes.
- Reduce the speed to low, and mix in the rolled oats, flour, salt, baking powder, and baking soda. Scrape down the
- sides, and be sure that this is well mixed.
- Spread this cookie dough about ¼ inch thick on the prepared baking pan. It does not have to fill the whole pan, as
- we will just be breaking up this big cookie later.
- Bake for 15 minutes or until the top is turning golden.
- Remove the pan from the oven and place it on a cooling rack.
- While this is cooling we will make the filling.
- Using the paddle attachment on your standing mixer, combine the white sugar, brown sugar, milk powder, and salt
- at low speed.
- Add the melted butter and mix until all ingredients are wet. Scrape down the sides of the bowl.
- Mix in the heavy cream and vanilla, scraping down the sides as needed. It will take 2- 3 minutes for these
- ingredients to be fully incorporated.
- Make sure you keep the speed set to low as you add in the egg yolks. You will mix this until the mixture is glossy.
- (about 3 minutes)
- Set this filling mixture aside.
- When the cookie is completely cooled, break it up into pieces which you will put in a food processor. Add the
- remaining 2 Tablespoons of softened butter and add this to the food processor. Pulse until crumbly and mixed
- Press these oatmeal cookie crumbs into the bottom and up the sides of your pie dish. (A 9-10 inch glass pie dish
- is preferred.)
- Place the pie dish onto a baking sheet.
- Pour the filling into the pie dish.
- Carefully move the baking sheet containing the pie pan to the middle rack of the oven.
- Bake for 15 minutes.
- Turn the oven temperature down to 325 and bake for 15 more minutes. The pie should be fairly brown on top. It
- may still be a little jiggly. If it is very jiggly, give it 5 more minutes.
- Remove the pie from the oven. Place the pie pan on a cooling rack and allow it to cool for ½ hour. Then wrap it with
- tin foil and place it in the freezer (for at least 2 hours, or overnight). Move the pie from the freezer to the fridge 1
- an hour before you are planning to serve it.
- Dust it with icing sugar before serving.