I’m thrilled to share this irresistible dessert—Milk Bar Crack Pie. It’s a buttery, ooey-gooey delight with a chewy oat cookie crust that has quickly become one of my all-time favorite treats to bake and enjoy.

Milk Bar Crack Pie

Why I’ll Love This Recipe

I love this recipe because it’s a decadent twist on classic pie. The gooey filling reminds me of a rich custard crossed with caramel, and the oat cookie crust adds the perfect chewy contrast. It’s unique, nostalgic, and just the right amount of indulgent. I also like that I can make it in advance and serve it cold—the flavor actually improves after chilling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oat Cookie Crust

Nonstick vegetable oil spray
9 tablespoons unsalted butter, room temperature, divided
5½ tablespoons packed light brown sugar, divided
2 tablespoons granulated sugar
1 large egg, room temperature
¾ cup plus 2 tablespoons old-fashioned oats
½ cup all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt

Filling

¾ cup granulated sugar
½ cup packed light brown sugar
1 tablespoon nonfat dry milk powder
¼ teaspoon salt
½ cup unsalted butter, melted and cooled slightly
6½ tablespoons heavy cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar, for dusting

Directions

Preheat the oven to 350°F. Line a 13×9-inch rimmed baking sheet with parchment paper and lightly spray with nonstick oil.
In a large bowl, beat 6 tablespoons butter, 4 tablespoons brown sugar, and the granulated sugar until light and fluffy. Add the egg and mix until pale and creamy.
Stir in the oats, flour, baking powder, baking soda, and salt just until combined. Press the mixture evenly onto the prepared pan and bake for 12 to 14 minutes, or until golden brown. Let cool completely.
Once cooled, crumble the cookie into fine crumbs by hand or with a food processor. Transfer to a bowl and mix with the remaining 3 tablespoons butter and 1½ tablespoons brown sugar until it holds together when pressed.
Press the crust mixture into a 9-inch pie dish to form an even layer. Set the dish on a baking sheet.
In a separate bowl, whisk together both sugars, dry milk, and salt. Whisk in the melted butter, then the cream, egg yolks, and vanilla until smooth and pale.
Pour the filling into the crust and bake at 350°F for 20 minutes. Reduce the oven to 325°F and continue baking for another 15 to 20 minutes. The edges should be set, but the center will still jiggle slightly.
Cool the pie at room temperature for 2 hours, then chill uncovered in the fridge overnight.
Dust with powdered sugar just before serving.

Servings and timing

Yield: 10 servings
Prep time: 20 minutes
Cook time: 50 minutes
Cooling and chilling time: 10 hours
Total time: About 11 hours 10 minutes (including chill time)

Variations

I sometimes add a pinch of cinnamon to the crust for a warm, spiced note.
For a nutty twist, I like to mix finely chopped pecans or walnuts into the crust.
I’ve also made it with a graham cracker crust when I’m short on time—the texture is different, but still delicious.
If I want a citrusy touch, a bit of lemon zest in the filling balances out the richness beautifully.

storage/reheating

I store this pie covered in the fridge for up to 5 days. It’s best served cold straight from the fridge, but I’ve also gently warmed slices in the microwave for about 10 seconds if I want a softer texture. If I freeze it, I wrap it tightly in plastic wrap and foil, and it keeps well for up to 3 months. Thaw it in the fridge overnight before serving.

FAQs

What does Crack Pie taste like?

It tastes like a cross between a gooey butter cake and a chewy oatmeal cookie. The filling is rich, sweet, and custard-like with caramel notes, and the crust adds a chewy, salty contrast.

Do I need to refrigerate it before serving?

Yes, chilling is essential. It helps the filling firm up and allows the flavors to deepen. I always make it at least a day in advance and serve it cold.

Can I make it ahead of time?

Definitely. In fact, I prefer making it the day before so it has time to chill overnight. It holds up really well and is perfect for planning ahead for events or holidays.

Can it be frozen?

Yes, it freezes beautifully. I just make sure it’s completely cooled and tightly wrapped. It can be frozen for up to 3 months and thawed overnight in the fridge before serving.

Is this the same as the Milk Bar Crack Pie?

Yes, this is a homemade version of the famous pie from Milk Bar. It’s just as rich and delicious, but I love making it myself with simple ingredients I already have on hand.

Conclusion

This Milk Bar Crack Pie is one of those desserts that truly lives up to its name—it’s impossible to stop at just one slice. The filling is indulgent and creamy, while the oat cookie crust gives it that crave-worthy chewiness. I love how simple it is to make, yet how impressive it looks and tastes. Whether I’m serving it for a special occasion or sneaking a cold slice from the fridge, this pie never disappoints.