Momofuku Crack Pie – Daring Bakers
Momofuku Crack Pie – Daring Bakers

Momofuku Crack Pie – Daring Bakers

Each month I have every intention of joining the Daring Bakers Challenge and creating a baked masterpiece. Sometimes things go to plan, and I participate and make something divine… and sometimes they don’t. This month the challenge is to revisit a former Daring Baker Challenge and follow the guidelines for that month  This suits me perfectly because I really wanted to try the sweet pie challenge from the June Daring Bakers but… I ran out of time!

Momofuko Crack Pie

Momofuko Crack Pie

I wanted to make the Momofuku Milk Bar’s famous Crack Pie; this is a rich, smooth and utterly indulgent toffee tasting, butterscotch flavour tart with a oatmeal crunch cookie base.

Momofuku Milkbar Crack Pie

Momofuku Milkbar Crack Pie

The funny thing is when I set out to start baking and told hubby the name of the dessert he said “Awesome, does it really have crack in it?” …seriously honey, where do you think I do my grocery shopping???

Momofuko Crack Pie Slice

Momofuko Crack Pie Slice

Once the I explained that it didn’t have crack in it, but was name “Crack Pie” because it was so addictive he seemed far less interested. My family really are not into sweets!

Crack Pie

Crack Pie

Crack Pie – Daring Bakers
Recipe Type: Dessert
Cuisine: American
Author: Julie
Prep time: 2 mins
Cook time: 38 mins
Total time: 40 mins
Serves: 12
The famous Momofuku Milk Bar’s Crack Pie! Try not to become addicted.
  • Crust
  • 9 tablespoons (1 stick + 1 tbsp) (135 ml) (4½ oz) (125g) unsalted butter, room temperature, divided (6 & 3 tbsp; 85gm & 40gm)
  • 5 1/2 tablespoons (85 ml)(2½ oz) (70 gm) (packed) light brown sugar, divided (4 & 1½ tbsp; 50 gm & 20 gm)
  • 2 tablespoons (30 ml) (30 gm) (1 oz) white sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons (210 ml) (80 gm) (2¾ oz) old-fashioned oats
  • 1/2 cup (120 ml) (2½ oz) (70 gm) all-purpose flour
  • 1/8 teaspoon (2/3 gm) baking powder
  • 1/8 teaspoon (2/3 gm) baking soda
  • 1/4 teaspoon (1½ gm) salt
  • Filling
  • 3/4 cup (160 ml) (170 gm) (6 oz) white sugar
  • 1/2 cup (packed) (120 ml) (100 gm) (3½ oz) light brown sugar
  • 1 tablespoon (15 ml) (8 gm) (¼ oz) dry milk powder
  • 1/4 teaspoon (1½ gm) salt
  • 1/2 cup (1 stick) (120mlk) (4 oz) (115gm) unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons (100ml) heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  1. Position rack in center of oven and preheat to moderate 350°F/180°C/gas mark 4. Line a 13x9x2 inch/33x22x5cm metal baking pan with parchment (baking) paper. Lightly spray or butter a 9 inch/22cm diameter glass or ceramic pie dish.
  2. Combine 6 tablespoons (85 gm) of the softened butter, 4 tablespoons (50 gm) of the brown sugar and the white sugar in medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.
  3. Add egg and beat until pale and fluffy, about 1 minute.
  4. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
  5. Dump oat mixture into prepared baking pan and press out evenly to edges of pan.
  6. Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.
  7. Using your fingertips, crumble the cookie a into large bowl – there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons (45 gm) butter and 1-1/2 tablespoons (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
  8. Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch/2.5cm up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow.
  1. Position rack in center of oven and preheat to moderate 350°F/180°C/gas mark 4. If possible, use bottom-only heat, or the filling may brown too quickly.
  2. Whisk both sugars, milk powder, and salt together in a medium bowl.
  3. Add melted butter and whisk until blended.
  4. Add cream, then egg yolks and vanilla and whisk until well blended.
  5. Pour filling into crust.
  6. Bake 30 minutes (filling may begin to bubble up). Reduce oven temperature to 325°F/160°C/gas mark 3. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.
  7. Cool pie completely in pie dish on wire rack. Chill uncovered overnight.
  8. Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.

Despite his disappointment in the pie missing  its “secret ingredient” hubby agreed to try my crack pie. He had a pretty big slice and ate it in no time, the recipe got a big thumbs up.

Momofuku Crack Pie

Momofuku Crack Pie

Crack Pie is very sweet but with a scoop of ice-cream it’s quite manageable, even for my family.

Crack Pie Slice

Crack Pie Slice

What was my verdict on Crack Pie? Well, like the drug you may try to have just a little taste but I guarantee you will be coming back for more. It is so sweet and cararmelly, I think I could take over a small country on the sugar high!

I am so pleased I tried making this, it will be something that I will definitely bake again.



Gourmet Getaways

About Julie


  1. Another stellar review for Crack Pie. You’ve inspired me Julie to get the Milk Cookbook off the shelf and give it a try.

    I hope mine looks as pretty as yours!


  2. Where have I been all of my life. I have never heard of crack pie and this sounds very sweet and delicious. I am sure it is very rich so just a little slice would be perfect. Have a super weekend. BAM

  3. Great job Julie, it looks delicious indeed! I am a bit worried about your husband though…. 🙂

  4. I didn’t even think to revisit this challenge, even though this recipe is high on my priority list. It just got bumped up even higher after reading your stellar review. Looks delicious!

  5. Oh, this was my choice for Daring bakers and ended up with the chocolate one. Yours looks really good.

  6. Your husband is hilarious 🙂 Unlike him, I am very interested in this!

  7. This is amazing!I love it:)

  8. BAhhaa!! I loved Mr GG’s question! And I can picture him saying it too! So cute 🙂 And I found it a bit too sweet for me which is odd because I can eat a whole tray of baklava 😛

  9. Looks delicious, great job on the challenge!

  10. Well done for making this, it looked like a great challenge 🙂

  11. Your crack pie looks delicious! Made it a while back and all agree that it’s dangerous to have a round! Love your pics 🙂

  12. We had a slice of this in NYC and I don’t know whether it’s a good or bad thing to have an entire pie at your fingertips! Yours looks amazing.

  13. Ohhh it looks like it can be done at home! I may just have to try it.. wonder what my friends will think when I tell them I’ve made crack pie! Ha! 😛

  14. The last time I attempted Crack Pie, it wouldn’t set and we ended up scooping sludgy spoonfuls of butterscotch onto our plates instead of pieces of pie… I wonder where I went wrong 🙁 Yours looks gorgeous though, the texture looks absolutely perfect!

  15. You made an excellent choice! That’s what I had made as well and we loved it! We ate it all in that very day!

  16. I miss the Daring Bakers! But their were too many recipes my family would not eat…darn them. Anyway, I’ve made this before and they loved it…but yours looks so much prettier made in a tart pan 🙂

    • Oh Thanks Lizzy! My house looks like a cake shop at the moment. There are 3 different lots of baked goods that I am bullying my family into eating!

  17. LOL at what your husband said… double-lol at your response :D. This sounds fantastic… crack pie… come on, how can that not be incredible? Doesn’t sound ideal for those on a diet but screw that… I’m not on a diet so I don’t care!

  18. Beautiful as always Julie, and I just love the lighting in this post – do you give away any secrets?

  19. I’ve been meaning to make this for at least a year. Must get around to it!!

  20. I’ve been meaning to try this pie for a while. I often find the American recipes a tad too sweet though do you think I could cut the sugar by a bit – particularly in the crust.

    • Hi Elizabeth,
      You really should try this recipe, it is delicious! I thought the level of sweetness was perfect. Even hubby who doesn’t have a sweet tooth enjoyed the pie. I hope you try it 🙂


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