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milk bar crack pie recipe
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy Milk Bar Crack Pie recipe features a rich, gooey center perfectly balanced with a crisp, buttery oat crust, making it an irresistible make-ahead dessert for any occasion.
Ingredients
- 0.5 cup unsalted butter, softened
- 0.4 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg yolk
- 1 tsp alcohol-free vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 0.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine sea salt
- 0.75 cup granulated sugar (for filling)
- 0.75 cup light brown sugar, packed (for filling)
- 0.5 cup non-GMO corn flour
- 0.5 tsp fine sea salt (for filling)
- 1 tablespoon white miso paste
- 0.5 cup unsalted butter, melted (for filling)
- 0.33 cup heavy cream
- 1 tsp alcohol-free vanilla extract (for filling)
- 3 large egg yolks
- 0.5 cup granulated sugar (for brittle)
- 2 tablespoons glucose syrup
- 2 tablespoons water
- 2 tablespoons unsalted butter (for brittle)
- 0.5 tsp fine sea salt (for brittle)
- 0.5 cup black sesame seeds, toasted
Instructions
- Prep the Crust: Preheat oven to 175 C (350 F). Cream butter and sugars for 3-4 minutes until light. Add yolk and vanilla, then mix. Whisk flour, oats, baking powder, baking soda, and salt separately. Combine dry with wet on low speed until crumbly dough forms. Press into a 23 cm (9-inch) pie dish and chill for 10 minutes.
- Make the Filling: Whisk granulated sugar, brown sugar, corn flour, sea salt, and miso paste in a large bowl until uniform. In another bowl, whisk melted butter, heavy cream, vanilla, and egg yolks. Gradually combine the wet mixture into the dry, whisking constantly until smooth and glossy.
- Assemble & Bake: Pour the prepared filling into the cooled crust. Reduce oven temperature to 160 C (325 F). Bake for 30-35 minutes until the edges are golden and set, and the center has a slight wobble.
- Cool Completely: Carefully remove the pie from the oven and cool on a wire rack at room temperature for at least 1 hour. Transfer to the refrigerator to chill for a minimum of 6 hours, or preferably overnight, until thoroughly set for clean slices and ideal texture.
Notes
If the crust seems too dry, ensure butter is well mixed and press more firmly into the pie dish, or add 1-2 tsp melted butter. If the filling isn’t setting, check oven temperature and bake a few minutes longer until edges firm and center has a slight jiggle. A generous sprinkle of flaky sea salt on top before serving enhances balance. Proper chilling (at least 6 hours or overnight) is critical for clean slices and the ideal gooey texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550 calories
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 150 mg