clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Momofuku Crack Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 70
  • Total Time: 600



For the cookie

  • 3 oz. (85g) butter, room temperature
  • 1.8 oz. (50g) brown sugar
  • 2 tbsp. sugar
  • 1 large egg
  • 3/4 cup (80g) rolled oats
  • 1/2 cup (65g) all-purpose flour
  • 1/8 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/4 tsp. salt

For the cookie crust

  • 1.6 oz. (45g) butter, room temperature
  • 0.7 oz. (20g) brown sugar

For the filling

  • 3/4 cup (150g) sugar
  • 1/2 cup (110g) brown sugar
  • 1 tbsp. dry milk powder (or condensed milk)
  • 1/4 tsp. salt
  • 1/2 cup (120g) butter, melted
  • 1 tsp. vanilla extract
  • 3.5 oz. (100g) heavy whipping cream
  • 4 large egg yolks
  • confectioner’s sugar for dusting


  1. Preheat the oven to 350˚F (175°C). Line 13×9 inch (33x23cm) metal baking pan with baking parchment and grease the sides. The baking parchment should overlap a bit, so you can remove the cookie easily from the pan. Set aside.
  2. For the cookie dough mix butter, brown sugar and sugar in a large bowl until creamy. Add the egg and beat on high speed until light and fluffy. Add rolled oats, flour, baking powder, baking soda and salt and mix until well combined – about 1 minute. Transfer batter to the pan and spread evenly to all sides. Bake for 16-18 minutes – the top should have a nice golden color. Let cool completely on a cooling rack.
  3. Line a 9 inch (23cm) springform tin or pie dish with baking parchment. Set aside. For the cookie crust crumble the big cookie with your hands into a large bowl. Add butter and brown sugar and rub with your fingers until the mix starts sticking together. Transfer crust mix to the springform/pie dish and press to the bottom and sides to form a crust. Set aside.
  4. Preheat the oven to 350˚F (175°C). For the filling add white and brown sugar, salt and milk powder (or milchmädchen) to a large bowl and mix until combined. Add melted butter and vanilla extract and mix until well combined. Add heavy cream and egg yolks and mix well. Pour filling into the prepared crust and even out the surface. Bake for 30 minutes. Reduce heat to 325°F (160°C) and bake the cake about 20 minutes more – the filling should be brown and set around the edges. The center should still move slighly when shaken. Take out of the oven and let cool for about 2 hours on a cooling rack. Place in the fridge overnight. Dust with confectioner’s sugar befor serving.


  • Enjoy baking!


  • Serving Size: 10