Disclaimer: just because this is a vegan recipe does NOT mean it is anywhere close to being healthy! Just a way for those who don’t eat eggs or dairy to indulge in an amazingly delicious treat.
Milk Bar Crack Pie
So in my neck of the woods, I somehow hadn’t heard of a famous little slice of heaven that the rest of the US seems to be obsessed with. Until I turned on my handy dandy Netflix app and stumbled upon a show called Chef’s Table. Low and behold, the first episode to pop up was one about Christina Tosi.
If you haven’t heard of her (like I hadn’t) she’s the spunky founder of a little place called Milk Bar and is the genius who decided to start incorporating cereal milk into desserts.
But before that epiphany, she created something called Crack Pie, so named because after one slice, it’s all you can think about until you get your hands on some more.
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. You get awesome products you want/need, and I’m rewarded for bringing you to those products. It’s a win, win!
Why Make it Vegan?
After watching the episode, I HAD to try some.
The issue? 1) It was going to be a little difficult to convince my hubby that spending $48 on pie was justified AND 2) I try to keep my diet pretty plant-based. Traditionally this pie is LOADED with butter and cream.
So instead, I opted to make some crack pie of my own. After studying a few recipes, this is what I came up with. And can I just say… the filling is this sticky gooey perfection that I could not have possibly anticipated. Seriously heaven in my mouth.
Without further ado, I give you… vegan crack pie. Enjoy!
P.S. You may notice my dry measures (larger than a tbsp) are in grams. It’s so much more accurate than using cups! You can get a super inexpensive food scale on Amazon!
Okay… I’m gonna go eat this whole pie now!
Until next time,
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- 3 tbsp sunflower oil
- 40 g brown sugar
- 20 g cane sugar
- 1 flax egg (1 tbsp ground flax + 2 1/2 tbsp water)
- 60 g rolled oats
- 40 g self-rising flour
- 1 pinch salt
- 2 tbsp coconut oil
- 2 tsp brown sugar
- 150 g cane sugar
- 90 g brown sugar
- 2 tbsp soy milk powder
- 4 tbsp sunflower oil
- 1/4 cup almond cooking milk
- 1/2 tsp vanilla extract
- 2 tbsp corn meal
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 1 pinch salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Make your flax egg by combining 1 tbsp of ground flax with 2 1/2 tbsp of water. Let it sit for 5 minutes while you continue working.
Beat oil and sugars in a bowl until well combined and fairly smooth.
Stir in flax egg.
Stir in flour, oats, and salt.
Pour the mixture onto the center of your baking sheet. Press out until it's about 1 inch thick. This is the cookie that will crumble to make your crust later.
Pop the cookie into the oven for 15 minutes.
When it comes out, let the cookie cool completely on a wire rack. (I just picked my parchment paper straight up off the tray and placed it on the rack). The cookie will harden while cooling.
Crumble the cookie into a medium bowl and add the other crust ingredients.
Rub between your fingers to make a crumbly mixture that stays together when you press it.
Grease your pie plate (mine was 9 inches).
Put the mixture into the pie plate and press firmly into the bottom and up the sides.
Preheat the oven to 315 degrees.
Go ahead and put your flax eggs together. It took longer for mine to set with 2 of them. This time, use 2 tbsp ground flax and 4 tbsp of water. Otherwise, your end product may come out a little soupy.
In a medium bowl, whisk together the sugars, soy milk powder, and salt.
Add the sunflower oil and whisk until combined.
Next, add the almond cooking milk, vanilla and flax eggs.
Finally, stir in the corn meal.
Pour the filling into the crust and pop into the oven. (Make sure to put a baking sheet below your pie to catch any spills!)
Bake for 30 minutes.
Crank up the temperature to 320 degrees and continue baking for 25 minutes. The top should be golden brown. The edges will be crisp, but the center will still be slightly jiggly.
Let it cool on a wire rack.
Chill uncovered overnight (or cheat and throw it in the freezer for a bit).
Serve with powdered sugar dusted over the top.