Nutella Crack Pie

Adapted from Momofuku Milk Bar Cookbook, page 246

Yields - 2 pies (12 pieces each)

Oat Cookie - for the crust

8 tablespoons (1 stick) unsalted butter, room temperature

75 grams light brown sugar

40 grams sugar

1 egg yolk

80 grams flour

120 grams rolled oats, old fashioned type

1/8 teaspoon baking soda

1/2 teaspoon kosher salt

  1. Preheat the oven to 350 F and line a cookie sheet with parchment paper.  Spray the parchment paper with cooking spray.
  2. Beat together the butter and sugars for 2-3 minutes until light and fluffy.  Scrape down the bowl and add in the egg yolk, beat to combine for another 2 minutes or until the mixture is white.
  3. Add the dry ingredients on low speed and beat until just combined.
  4. Spread as thin as you can onto the parchment paper and bake for 15 minutes or until golden brown.
  5. Let cool completely.


Oat Cookie

15 grams light brown sugar

1 gram salt

4-5 tablespoons melted butter

  1. Break up the oat cookie into small pieces and mix with the brown sugar and salt.
  2. Use a food processor to grind the mix into fine pieces.
  3. Mix the pieces with the melted butter, start with 4 tablespoons, add more as needed, and mix until everything is moistened.
  4. Divide the crust between two greased 10” pie pans and press in evenly.
  5. Place the pie plates on a cookie sheet to collect drips.

Crack Pie

300 grams sugar

180 grams light brown sugar

20 grams milk powder

24 grams cornstarch

6 grams kosher salt

16 tablespoons (2 sticks) unsalted butter, melted

3/4 cup heavy cream

1/2 teaspoon vanilla

8 egg yolks

10-12 tablespoons nutella

  1. Preheat the oven to 350 F.
  2. Mix the sugar, brown sugar, milk powder, cornstarch, and salt in in the bowl of a stand mixer with a paddle attachment on low speed until everything is well mixed.
  3. Add in the melted butter and beat for 2-3 minutes or until all the dry ingredients are moist.
  4. Beat in the heavy cream and vanilla for another 2-3 minutes.  Scrape down the bowl as needed.  Make sure there are no streaks.
  5. Beat in the yolks until they are just mixed in.  Try not to over beat and add too much air in the mixture.
  6. Pour the mixture between 2 pie crusts and dot the top of each with 5-6 tablespoons of nutella.
  7. Use a butter knife to swirl the nutella throughout the crack pie mixture.
  8. Bake for 15 minutes.
  9. Open the oven door for 5 minutes and reduce the heat to 325 F.
  10. Bake the pie for another 5 minutes or until the tops are brown and there is only a slight jiggle when you shake the pan.
  11. Let cool to room temperature and then wrap in plastic wrap and freeze.
  12. Remove from the freezer and cut.  Keep the pies refrigerated.  Garnish with powdered sugar.