Do I need to use corn powder when making Milk Bar Pie?

No, corn powder is not a required ingredient for Milk Bar Pie. Many bakers substitute corn powder with all-purpose flour without compromising the texture or flavor of the pie. Using flour can still achieve the signature crumbly crust and rich filling that this pie is known for, making it a flexible option if you don’t have corn powder on hand.

How should I store Milk Bar Pie to keep it fresh?

Milk Bar Pie should be stored in the refrigerator to maintain its freshness. Once baked, cover the pie tightly with plastic wrap or aluminum foil and refrigerate. Proper storage in the fridge will keep the pie fresh for up to five days. Keeping it cold helps preserve the pie’s creamy filling and crumbly crust texture.

Can I freeze Milk Bar Pie for longer storage?

Yes, Milk Bar Pie freezes well. Wrap the pie in plastic wrap and then in aluminum foil or place it in an airtight container to prevent freezer burn. The pie can be frozen for up to three months. When ready to eat, thaw it overnight in the refrigerator for the best texture and flavor before serving.

What is the story behind the name change from "Crack Pie" to "Milk Bar Pie"?

The pie was originally named "Crack Pie" due to its addictive taste, but the name was changed to "Milk Bar Pie" in 2019. The change was made to avoid associations with drug culture and to be more sensitive to diverse audiences. Despite the new name, the recipe and unique flavor profile remain the same beloved treat from Milk Bar.

What are common ingredients that make Milk Bar Pie so popular?

Milk Bar Pie is popular for its combination of a buttery, crumbly oat crust and a sweet, rich filling made from brown sugar, butter, eggs, and cream. The filling has a caramel-like texture and flavor that many describe as irresistible. This combination of textures and the unique balance of sweetness is what makes the pie a favorite among dessert lovers.

Crack Pie Recipe Tips For A Sweet And Buttery Dessert

Ingredients

Scale

¼ cup unsalted butter (melted)

1 recipe oat cookie dough

1 tbsp light brown sugar (packed)

¼ tsp kosher salt

Crack pie filling

Confectioners’ sugar (for dusting)

½ cup unsalted butter (softened)

⅓ cup light brown sugar (packed)

3 tbsp granulated sugar

1 large egg yolk

½ cup all-purpose flour

1 cup old-fashioned rolled oats

⅛ tsp baking powder

A pinch baking soda

½ tsp kosher salt

1 cup unsalted butter (melted)

1 ½ cups granulated sugar

¾ cup light brown sugar (packed)

1 ½ tsp kosher salt

¼ cup corn powder (or substitute with 1 ½ tbsp all-purpose flour)

¼ cup milk powder

¾ cup heavy cream

½ tsp vanilla extract

8 large egg yolks

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Instructions

1-Preheat the oven to 350°F (175°C).

2-Prepare the oat cookie crust by creaming together softened butter and sugars until fluffy; add egg yolk, then mix in dry ingredients like flour, oats, baking powder, baking soda, and salt until dough forms.

3-Spread the dough ¼ inch thick on a lined sheet pan and bake for 15 minutes; let it cool completely for easier handling.

4-For the filling, combine dry ingredients such as granulated sugar, light brown sugar, salt, corn powder (or flour), and milk powder on low speed; add melted butter, then heavy cream and vanilla extract until fully mixed, and gently stir in egg yolks without adding air.

5-Pulse the baked oat cookie pieces with brown sugar and salt in a food processor until crumbly; knead in melted butter to form a moist crust mixture.

6-Press the oat cookie crust evenly into a 9-inch pie plate, making sure it’s about ¾ full when you add the filling.

7-Pour the filling into the crust carefully.

8-Bake at 350°F for 15 minutes, then reduce the oven temperature to 325°F while the pie stays inside; once it reaches 325°F, bake for another 5 minutes, and if the center is still jiggly, add up to 5 more minutes.

9-Cool the pie completely at room temperature, or use the fridge to speed things up.

10-Dust with confectioners’ sugar right before serving for that final touch.

Last Step:

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Notes

🍴 Halve the recipe if you want to reduce leftovers.
🥧 Use a 9-inch pie plate for a better filling-to-crust ratio.
⏲️ Underbake the oat cookie crust by 25-30% to make it crumble easily.
🌽 Corn powder can be replaced with all-purpose flour without affecting the outcome.
❄️ Refrigerate for up to 5 days or freeze for up to 3 months for storage.

Author: Brandi Oshea
Prep Time: 2 hours
Cooling/Chilling time: 2 hours 35 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 780 kcal
Sugar: 69 g
Sodium: 663 mg
Fat: 47 g
Saturated Fat: 27 g
Unsaturated Fat: 17 g (polyunsaturated)
Trans Fat: 0 g
Carbohydrates: 84 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 313 mg