Wenner Recipe Book

Baked Goods

Milk Bar Crack Pie

https://recipes.wenner.cloud/recipe/MilkBarCrackPie

Prep Time: 20 mins
Cook Time: 50 mins
Chill Time: 2 hrs
Total Time: 3 hrs 10 mins

Milk Bar Crack Pie is a combination of salty and sweet with a crispy oat cookie crust and a gooey butter filling.


Ingredients
Oat Cookie Crust

  • Nonstick vegetable oil spray
  • 9 tbsp (1 stick + 1 tbsp / 127 g) unsalted butter, room temperature, divided
  • 5 1/2 tbsp (70 g) packed light brown sugar, divided
  • 2 tbsp (25 g) granulated sugar
  • 1 large egg, room temperature
  • 3/4 cup + 2 tbsp old-fashioned oats
  • 1/2 cup (62 g) all-purpose flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp generous salt
Filling
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1 tbsp nonfat dry milk powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick / 113 g) unsalted butter, melted and cooled slightly
  • 6 1/2 tbsp heavy whipping cream
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • Powdered sugar, for dusting

Instructions
Oat Cookie Crust
  1. Preheat oven to 350°F. Line a 13x9-inch rimmed baking sheet with parchment paper and coat with nonstick spray.
  2. In a mixer, beat 6 tbsp butter, 4 tbsp brown sugar, and 2 tbsp granulated sugar until light and fluffy, about 2 minutes. Scrape bowl, add egg, and beat 2 more minutes.
  3. Add oats, flour, baking powder, baking soda, and salt; beat on medium speed 1 minute until blended.
  4. Turn mixture onto prepared pan; press evenly to edges (3/8-inch thick). Wet fingers if dough sticks.
  5. Bake 12-14 minutes until light golden. Cool completely on a rack.
  6. Crush cooled cookie into small crumbles. In a large bowl, combine with 3 tbsp butter and 1 1/2 tbsp brown sugar, rubbing with fingertips until moist. Press evenly into 9-inch pie dish, up sides. Place dish on rimmed baking sheet.
Filling
  1. Preheat oven to 350°F. In a medium bowl, whisk granulated sugar, brown sugar, milk powder, and salt. Add melted butter, whisk until blended.
  2. Add cream, egg yolks, and vanilla; whisk until pale and smooth.
  3. Pour filling into crust. Bake at 350°F for 30 minutes until filling bubbles. Reduce oven to 325°F; bake 20 more minutes until edges are set but center slightly moves.
  4. Cool 2 hours on a rack. Chill uncovered overnight.
  5. Dust with powdered sugar. Slice and serve cold.