Momofuku Milk Bar Pie
Time:
4h
Difficulty:
Easy
Loot:
1 pie
“Say hello to my li’l friend”
- Christina Tosi (kinda)
A moment of silence for the beautiful former name of this revered pie. I’m embarrassed to say that it wasn’t until today (Pi-day of all days) that I finally understood the little dusting of powdered sugar on top really sealed the deal. Anyway, like I said, it’s Pi-day. So we’re gonna do it right by baking one of the most well-known celebrity pies in America, right behind Jimmy Buffet’s Key Lime Pie.
I’ve been obsessed with this pie since I saw it for the first time on Chef’s Table way back when. A few months ago, I had the pleasure of trying the OG at the original location in East Village. It definitely lived up to its name. And after tinkering with the recipe a bit at home, I can say with confidence that this my absolute favorite one. Yes, out of all the shit I’ve baked up.
This one’s got quite a few steps (oatmeal cookies, crumble crust, custard), but don’t let that scare you off. Remember that Tosi made this recipe to fend off a hangry kitchen crew by throwing together a hodgepodge of leftover ingredients to recreate an old-timey southern chess pie. The true meaning of Milk Bar is to relax and throw weird shit together into something delicious and destructively addictive.
Alright. If I hold off on this recipe any longer, I think I’m gonna “crack” ;). Get to it.
Word to the Wise
No pre-baked crust this time. Sorry. This one’s a non-negotiable. A pre-bake would be like Scarface without Manny. Could it work? Maybe. But would it rock? Hell no.
Put your butter in some warm-water for about 10 minutes to soften it (with the WRAPPER ON). Just make sure to check on it by giving it a little squeeze after the 10 to make sure you don’t get melted butter.
Your oatmeal cookie “clump” is ready when it has…
Golden edges
A toothpick/chopstick coming clean out of the center
The block doesn’t slosh when you tap the pan.
Add 1-2 tsp of milk to your cookie crumble as necessary until your crust sticks together. Don’t make it too soggy now, but make sure when you squeeze some cookie together in your hands, it sticks together.
Drop the pan from about 1-2 inches off the ground a few times before popping it in. Get the air bubbles out to be rewarded with a smoother surface.
Use the jiggle jiggle test to check for doneness! The center of the pie should wobble and slosh when you tap the pan, but the edges should be bubbly and set. Don’t worry about the bubbles it’s normal.
Let it cool all the way (2 hours), and chill for at least 3 hours. I know the recipe says 8…but by now you should know, I’m not patient. But if you refrigerate it any earlier or take it out any sooner, it’ll be too greasy, wet, or improperly set due to trapped steam. This is the bare minimum.
Ingredients
Cookie Crust
10 tbsp unsalted butter (divided), room temperature (1 ¼ sticks)
5 ½ tbsp brown sugar (divided)
2 tbsp granulated white sugar
1 egg, room temperature
¾ cup + 2 tbsp oats
½ cup all-purpose flour
⅛ tsp baking powder
⅛ tsp baking soda
¼ tsp salt
1-2 tsp milk
Filling
¾ cup granulated white sugar
½ cup brown sugar
1 tbsp nonfat dry milk powder
¼ tsp salt
½ cup unsalted butter, melted (1 stick)
6 ½ tbsp heavy whipping cream
4 egg yolks, room temperature
1 tsp vanilla extract
Topping
Powdered sugar
Instructions
Cookie Crust
Pour some warm water into a small bowl, and place in 2 sticks of butter and an egg. Make sure they are fully submerged and that your butter is still wrapped. Leave them for at least 10 minutes.
Preheat your oven to 350 degrees Fahrenheit, and line a rimmed 9x13 baking sheet with parchment paper.
In the bowl of a stand mixer, combine 6 tbsp of your butter, 4 tbsp brown sugar, and all of your white sugar. Beat the mixture together until light and fluffy, scraping down the sides. If you’re using a stand mixer, paddle attachment.
Add in your egg and stir until fully incorporated. The mix should look pale and fluffy.
Dump in the flour, oats, baking powder, baking soda, and salt, and mix on medium speed until fully combined. It will stick to the sides of the bowl. That’s what you want. Just make sure the oats and other ingredients are evenly distributed.
Turn your oat mixture out onto the baking sheet and pinch together into one big clump that has an even thickness of about ¼ inch. It must be even to cook properly. Pop it in the oven for 12-14 minutes or until golden, a toothpick/chopstick comes out clean, and the dough doesn’t slosh. Let your cookie cool all the way (about 15 minutes).
Prepare a blender, a food processor, or a good ol’ fashioned ziploc baggie and rolling pin. Tear up your cookie into smaller bits and place them into your weapon of choice. Pulverize until you get fine, even crumbs.
Add in 4 tbsp of butter, and 1 ½ tbsp of brown sugar and mix or pulse until combined. Grab a little in your palm and squeeze it together If it’s a bit too crumbly, and 1-2 tsp of milk until it sticks together.
Butter and flour a 9-inch pie dish, being sure to get every groove. Press your cookie crust evenly onto the bottom and sides of the dish. Place your dish on a baking sheet lined with parchment paper.
Filling
Pour some warm water into a small bowl, and place in four eggs. Leave them for at least 5 minutes.
Preheat your oven to 350 degrees Fahrenheit. Make sure your rack is in the center.
In a medium mixing bowl or a stand mixer, whisk together your white sugar, brown sugar, milk powder, and salt.
Separate four egg yolks. Add in the eggs, and whisk until the mixture turns lighter and falls into thick, gloppy ribbons. This usually takes around 1-2 minutes on medium speed. Then, mix in your heavy cream and vanilla until combined.
Gradually whisk (stand mixer on a low, stir setting) in your melted butter until fully incorporated. Fold your batter from bottom a top a few times to make sure it’s evenly incorporated.
Get out a fine-mesh sieve/strainer, and strain your filling into the pie crust to catch any bits of sugar or accidentally cooked egg.
Drop your pie dish from about an inch off the ground a few times to get out any air bubbles. Run a chopstick or toothpick in a zig-zag pattern along the top a few times to smooth it out and pop any stragglers.
Bake your pie at 350 for about 20 minutes. The filling will bubble. That’s normal, don't worry about it. Reduce the oven temperature to 325 degrees fahrenheit and bake for about 15 to 20 minutes more until the edges are bubbly and set, and the center is still smooth and jiggles when you tap the pan.
Cool the pie for 2 hours until it gets to room temperature, preferably on a wire rack. If it looks shaggy or puffy in some areas, don’t worry! It smooths out a little bit when it cools.
After it hits room temperature, cover it with cling wrap and refrigerate for 8-12 hours.
Serving
When you take your pie out the fridge, dust the whole thing with powdered sugar.
Let it sit at room temperature for about 2-3 minutes so it’s a bit easier to slice.
Enjoy!
When you’re done, cover the leftovers back up, and store in the fridge.