Sometimes we have cravings, and sometimes we crave desserts we’ve tried in other cities, or states, or even countries! That’s when the power of the internet comes in and we can essentially recreate some of our favorite foods from across the globe. Recently, I’ve been craving Milk Bar, and since they are based in NYC, it’s not something Postmates can easily deliver.
I found the recipe for Milk Bar’s Crack Pie and I NAILED IT!
It legit tastes even better because I know the sweat and tears behind it. I also added a little twist… a lemon creamy half-whipped topping to pour over it. Why? Because that’s how I roll. I take things to another level.
Here’s the recipe – adapted from Epicurious with a little dash of Miami Spice from yours truly.
Oat Cookie Crust
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons organic heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Creamy Lemon Half-Whipped Topping
1 cup organic heavy cream, chilled
2 tablespoons powdered sugar
1 tablespoon fresh-squeezed lemon juice
2 teaspoons finely grated lemon zest
HOW TO MAKE
Start with the Oat Cookie Crust and work your way to the filling. While the Crust is baking you can easily make the filling and topping while you wait.
Oat Cookie Crust
- Preheat oven to 350°F.
- Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray.
- Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes.
- Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
- Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes.
- Transfer baking pan to rack and cool cookie completely. Please note you will be tempted this juncture to devour the cookie and please refrain. You will need this cookie for the crust.
- Spray your hands with non-stick cooking oil like PAM. Use said hands to crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together.
- Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish.
- Place pie dish in fridge for 30 minutes or while making filling.
HOW TO MAKE
Crack Pie is KNOWN for its super rich buttery filling. While it’s baking it will fill your home with what I imagine is the same smell of heaven. I haven’t been there yet, Lord knows I may not make it in, but this is the smell I imagine when I think of heaven.
Yummy Buttery Filling
- Position rack in center of oven and preheat to 350°F.
- Whisk both sugars, milk powder, and salt in medium bowl to blend.
- Add melted butter and whisk until blended.
- Add cream, then egg yolks and vanilla and whisk until well blended.
- Pour filling into crust.
- Feel free to lick the spatula before putting it in the sink #Youdeserveit
- Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F.
- Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer.
- Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
NOW, LET’S TAKE THIS TO MIAMI!
Cool Lemon Half Whipped Topping
- Use an electric mixer to beat heavy cream until it begins to thicken – you want the texture of melted ice cream.
- Gradually mix in sugar and lemon juice.
- Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.
You can make a full whipped topping, but I always find a drizzle to be fancy schmancy.
Serve this with my FAMOUS Iced Cafecito and you’ll be in heaven.
The best part about this pie is that it can be frozen, so if you have guests planning a visit you’ll have something ready to impress them with! You can FREEZE this pie for up to 3 months.
The best way to freeze and keep flavor is to cover the uneaten portion tightly with plastic wrap. I gently wedge one kitchen towel in the sliced area on top of the plastic wrap. Then I’ll take a second kitchen towel and cover the plastic wrap portion – sounds annoying but helps avoid freezer flavor to the pie. Cover the entire dish with aluminum foil.
This Crack Pie is the perfect solution to your sweets craving. Give it a whirl at home and remember to tag me on Instagram when you make it so I can repost your photos on my stories.
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