Gallery: Behind the Scenes: Making Momofuku Milk Bar's Crack Pie and Cereal Milk

Crack pie
Crack pie
Chef Tosi describes her famed crack pie as a cross between gooey butter cake (a St. Louis specialty) and chess pie (also a southern classic).
Oat cookie crust
Oat cookie crust
The crust starts with making a giant oat cookie. Butter a sugar are creamed together in a stand mixer. All Milk Bar recipes call for unsalted European style butter, which you can find in most grocery stores. You can substitute regular butter if needed, but Chef Tosi prefers the flavor of the European stuff.
Oat cookie crust
Oat cookie crust
An egg, flour, oats, baking powder, baking soda, and salt are added.
Oat cookie crust
Oat cookie crust
The dough is spread out in a pan for baking. It doesn't need to be pretty; it's about to get crumbled.
Oat cookie crust
Oat cookie crust
The finished cookie is a light golden brown at the edges.
Oat cookie crust
Oat cookie crust
Now you take that beautiful mega cookie and crumble it into itty bitty bits.
Oat cookie crust
Oat cookie crust
The crumbled cookie is mixed with melted butter, brown sugar, and a bit of salt and then pressed firmly into a pie pan.
Oat cookie crust
Oat cookie crust
Ready for filling.
Pie filling
Pie filling
The pie filling ingredients (butter, sugar, milk powder, cream, vanilla, egg yolk) are mixed at the slowest speed to make the filing as dense as possible. For the perfect batter you really do need a stand mixer; mixing by hand will aerate the batter too much just from trying to incorporate the ingredients.
Pie filling
Pie filling
Chef Tosi helped everyone make sure their batter was just right.
Pie filling
Pie filling
The perfect, thick gooey consistency.
Pie filling
Pie filling
The pie crusts are filled to the brim with batter.
Crack pie
Crack pie
As the pie is nearly done start checking up on it in 5 minute intervals. It will seems super liquidy at first, but it changes quickly! You know the pie is done when the inner 1/3rd of the pie is slightly jiggly.
Crack pie
Crack pie
Before serving, stick the pie in the freezer until it is cold all the way through, which will make it slightly more dense (this pie is all about being dense and gooey).

There are also plenty of options for crack pie variations, such as adding berries before you pour in the filling, or adding nuts on top.

Cereal milk
Cereal milk
It's cereal milk time! Cereal milk can (and has) been made with nearly any cereal. But where the possibilities are truly endless is in how you use it. Sure it makes a delicious beverage, but you can also create a cereal milk version of most any dairy-based dessert (cereal ice cream, or cereal panna cotta, just to name a few).
Cereal milk
Cereal milk
Cereal milk seems pretty straightforward (and it is), but there are a few clever tricks that Chef Tosi has up her sleeve:

The corn flakes get toasted to deepen their flavor before steeping. You can do this with other cereals too, but only for cereals that would really benefit from toasting (Cinnamon Toast Crunch yes, fruit pebbles no).

Cereal milk is seasoned with light brown sugar and a bit of salt to make the flavor sharper. You should also also alter the seasoning based on the type of cereal being used (brown sugar vs. white, more or less sugar/salt).

Last trick: you can also enhance the flavor of corny cereals with corn powder*. Milk Bar does this with their cereal milk soft serve base since coldness and the introduction of air weakens the flavor. Lower-fat dairy will also absorb less flavor from the cereal than a high fat content dairy.

*Corn powder is basically a finer corn meal. You can find it at Whole Foods in the alternative flours section.

Cereal Milk
Cereal Milk
The optimal steeping time is about 20 minutes—steep it much longer and the cereal will start to absorb the milk. Use the finest mesh strainer you have and give it a good shake to get the last drops of milk out.

And what about the leftover cereal? Don't throw it out—you can use it in banana bread, pancakes, stuffing, muffins and more. Waste not!

Cereal Milk
Cereal Milk
Freshly steeped cereal milk!