Oatmeal Cookie Pie Recipe

When you look at the recipe for New York's famous Momofuku Crack Pie, the first thing that might jump out at you, as it did with us, is that the crust is an oatmeal cookie crust. And since you can really only get a Momofuku Crack Pie from the Momofuku Milk Bar In NYC, it's with deference that we instead have chosen to name our attempt, oatmeal cookie pie. This pie is like nothing we here at Sweet Society have ever made or tasted. Although, we haven't visited the famous Momofuku yet, word about this delicious Crack Pie has traveled fast and we knew we had to try our hand at making it. Our favorite part of the pie is, naturally, the oatmeal cookie crust. Our least favorite part: waiting for it to sit in the fridge overnight. But just know that this unique and interesting pie, both in flavor and texture, might be worth the wait.

Before You Get Started Making Oatmeal Cookie Pie

Measure/Weigh all of the ingredients

Take butter out of the refrigerator to soften at room temperature

Prepare a cookie sheet with parchment paper or a silicone mat and coat with non-stick spray

Grab a 9-inch round pie plate

It's wise to read the directions before getting started, as there are numerous steps

Preheat oven to 350 degrees (F)

Oatmeal Cookie Pie Ingredients and Amounts (Yields ~10-12 pieces)

Oatmeal Cookie Pie Crust

3/4 cup + 2 tbsp (80g) old-fashioned oats

1/2 cup (70g) all -purpose flour

1/8 tsp (pinch) baking powder

1/8 tsp (pinch) baking soda

1/4 tsp (1g) salt

6 tbsp (84g) unsalted butter - softened at room temperature

4 tbsp (56g) packed light brown sugar

2 tbsp (25g) granulated sugar

1 (50g) egg

Oatmeal Cookie Pie Crust Add-In After Baked

3 tbsp (43g) unsalted butter - softened at room temperature

1 1/2 tbsp (21g) packed light brown sugar

Oatmeal Cookie Pie Filling

3/4 cup (150g) granulated sugar

1/2 cup (110g) packed light brown sugar

1 tbsp (6g) nonfat dry milk powder

1/4 tsp (1g) salt

1/2 cup (114g) unsalted butter - melted and cooled slightly

6 1/2 tbsp (98g) heavy whipping cream

4 (72g) egg yolks

1 tsp (4g) vanilla extract

Powdered sugar (for dusting)

Oatmeal Cookie Pie Step-By-Step Directions

Oatmeal Cookie Pie Crust

1) Preheat oven to 350 degrees (F).

2) Prepare a cookie sheet with parchment paper or a silicone mat and grease with some non-stick spray or softened butter.

3) In a mixing bowl, combine oats, flour, baking powder, baking soda, and salt. Mix very well together and set bowl aside.

4) In the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a handheld mixer) combine butter, brown sugar, and granulated sugar and mix on medium speed until light and fluffy (about 4-5 minutes).

5) With mixer on low, add in egg and mix for 30-45 seconds until fully incorporated.

6) Slowly add in dry ingredients from step 3 and mix on low until blended well. Scrape the bottom and sides of the bowl as needed.

7) Pour the cookie batter onto the greased baking sheet and pat the batter down evenly until it resembles a big flat cookie. (Don't worry about the shape, just make sure you have a flat and even cookie).

8) Bake for 16-19 minutes until the cookie is light golden brown on top. Transfer the baking sheet onto a cooling rack to cool completely.

Assemble Oatmeal Cookie Pie Crust

1) Once oatmeal cookie is cooled, grab a big mixing bowl. Start to take pieces of the cookie and crumble them with your fingers into the bowl (you can also use a food processor if you prefer).

2) When all the cookie is crumbled, mix in the add-ins (butter and brown sugar) with your hands until the cookie crust becomes moist and sticks together.

3) In a 9-inch round pie dish, start to press oatmeal crust evenly into the bottom of the dish and up the sides. (Place your pie dish to the side while you make the filling, or if you'd like to store it for longer, place your crust in the fridge covered well in plastic wrap for up to two weeks)

Oatmeal Cookie Pie Filling

1) In the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if mixing by hand) combine granulated sugar, brown sugar, dry milk, and salt and mix on low speed until ingredients are mixed together.

2) With mixer still on low, add in melted butter and mix until all the ingredients are moistened.

3) Add in whipping cream and vanilla and mix just until the liquids are incorporated.

4) Add in egg yolks and mix just until combined, avoiding the addition of air into the batter.

Oatmeal Cookie Pie Assembly

1) Preheat oven to 350 degrees (F).

2) Pour pie filling into the oatmeal cookie crust. Place the pie dish onto a baking sheet and place the baking sheet on the center rack in the oven.

2) Bake for 30 minutes on 350 degrees (F) and then decrease the oven to 325 degrees (F), continuing to bake for about 20-25 more minutes.

3) The pie should be golden brown on top. The edges of the pie should be set, but the middle of the pie should have a slight jiggle when carefully moved.

4) Place pie onto a cooling rack for about 2 hours and then chill in fridge overnight, uncovered.

5) When ready to serve, sift some powdered sugar on top, cut into pieces, and serve cold.

Oatmeal Cookie Pie Sweet Notes

When baking the pie, we baked it at 350 degrees (F) for 30 minutes. We then turned our oven down to 325 degrees (F), left the oven door slightly open until it reached 325 degrees (F) (with pie still in oven) and then closed it, cooking it for 25 more minutes. The total cook time was 55 minutes

If you need to enjoy the pie sooner, place the pie in the fridge or freezer to set quicker before enjoying

Make the crust ahead of time and wrap it tightly in plastic wrap, storing it in the fridge for up to two weeks

When mixing the filling, whether it be by stand mixer or mixing by hand, make sure not to incorporate too much air when mixing. Mix ingredients just until combined

We have found nonfat dry milk powder at Whole Foods and Trader Joe's. Check out your local supermarket or get it here on Amazon

Recipe adapted from Bon Appetit