Crack Pie


If you’ve been to Milk Bar then you know of what I speak. If you haven’t been to Momofuko and Milk Bar, get thee to the restaurant immediately. It’s the best thing that will ever happen to you, followed by crack pie.

Whether we’re talking about the rack of lamb or the crack pie there is no going wrong. Momofuko and their team are amazing in every way. Food, cocktails, and desserts.

Granted only a few recipes on this site are brand new and truly my own, given that my focus is to present authentic and traditional Punjabi recipes, but this recipe is one that should be on every cooking site. Especially one that’s Punjabi. What could be more Punjabi then a pie made nearly entirely of butter and sugar. If there was milk in it I’d have found a way to argue that it was the national dessert of Punjab.

I can never make enough of this stuff. It doesn’t matter if I make one pie or three. Word gets out that I’ve made it and everyone shows up for their cut. A slice of crack pie and a cup of ginger tea and YUM, nothing more is needed!

Awful joke #818: Three nuns go to heaven. St. Peter is at the gates and he tells them they have to answer a question before they can be allowed into heaven. So he says to the first one “what was the name of the first woman?” She says “Eve” and he lets her in. He says to the second one “where did Eve live?” The nun says “the Garden of Eden” and she too is allowed in. Then he says to the third nun “what was the first thing Eve said when she saw Adam?” She says “oh, that’s a hard one”, and he says “Yep! That’s it! you’re in…” Oh that joke just tickles me pink

Looking for another decadent dessert or three? Try these:

Crack Pie

0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total Time






  • Cookie Crust
  • Nonstick vegetable oil spray

  • 9 tablespoons 9 (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided

  • 5 1/2 tablespoons 5 1/2 (packed) golden brown sugar, divided

  • 2 tablespoons 2 granulated sugar

  • 1 1 large egg

  • 3/4 cup 3/4 plus 2 tablespoons old-fashioned oats

  • 1/2 cup 1/2 all purpose flour

  • 1/8 teaspoon 1/8 baking powder

  • 1/8 teaspoon 1/8 baking soda

  • 1/4 teaspoon 1/4 salt

  • Filling
  • 3/4 cup 3/4 sugar

  • 1/2 cup 1/2 (packed) golden brown sugar

  • 1 tablespoon 1 nonfat dry milk powder

  • 1/4 teaspoon 1/4 salt

  • 1/2 cup 1/2 (1 stick) unsalted butter, melted, cooled slightly

  • 6 1/2 tablespoons 6 1/2 heavy whipping cream

  • 4 4 large egg yolks

  • 1 teaspoon 1 vanilla extract

  • Powdered sugar (for dusting)

Equipment/Specialty Items


  • Oat Cookie:
  • 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.
  • Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
  • Cookie Crust:
  • Using hands, 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.
  • 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.
  • Baking:
  • 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.
  • Serve:
  • Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.


  • Recipe by Christina Tosi

Nutrition Facts

  • Serving: 8g
  • Calories: 552kcal
  • Carbohydrates: 68.5g
  • Protein: 4.3g
  • Fat: 30.6g
  • Saturated Fat: 18.4g
  • Cholesterol: 206mg
  • Sodium: 362mg
  • Potassium: 127mg
  • Fiber: 0.6g
  • Sugar: 59.1g
  • Calcium: 76mg
  • Iron: 1mg

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