Chocolate Chip Cookie Crack Pie for #chocchipcookieweek

A Cross Between the Infamous Crack Pie & a Chocolate Chip Cookie, this Custard-y Pi-Day Creation is Nestled in a Crunchy Graham Cracker Crust and Loaded with Chewy Oats, Tender Nuts, and Gooey Chocolate.  Celebrate National #chocchipcookieweek (+ Pie Day!)  with this Utterly Addictive, Sweet/Salty Dessert!

Chocolate Chip Cookie Crack Pie | Baking a Moment #chocchipcookieweek

Have you guys been following along with #chocchipcookie week?  I’ve been loving all the fabulousness and enjoying sharing with you all on my Facebook page and through Twitter.  So much fun!

If there is any one dessert that I would/could eat every day for the rest of my life, it would have to be the chocolate chip cookie.  IMHO, nothing can beat the warm, soft, buttery, sweet goodness, dotted with gooey, melty, dark chocolate.  It’s the ultimate!  So comforting…

I have a favorite chocolate chip cookie recipe, and I posted it a while back.  I love it because it’s soft and chewy in the middle, a little more toothsome around the edges, and I load it up with whole grains.  My kiddos love anything rainbow, so we always have fun pressing m&m’s into the tops of the cookies.  But they must be dark chocolate m&m’s!  No wimpy milk chocolate in my CCC’s!

When I realized that my day to post for #chocchipcookieweek would fall on another critical foodie holiday (it’s also Pi Day, people! 3/14- get it?), I knew I had to step up my game.

Chocolate Chip Cookie Crack Pie | Baking a Moment #chocchipcookieweek

Have you ever had Crack Pie before?  I had the distinct privilege late one Saturday night, after gorging myself on multiple courses (including dessert) at the impeccable Hearth restaurant in NYC.  After we rolled ourselves out of their cozy little dining room, we noticed we were less than a block away from the legendary Momofuku Milk Bar.  Christina Tosi has garnered worldwide fame for her innovative creations, and Crack Pie is perhaps her best-known and most crave-worthy.  I could not let the opportunity pass.

Momofuku Milk Bar’s Crack Pie is utterly addictive.  The oatmeal cookie crust is chewy and brown-sugary.  The custard filling is sticky sweet with a slight salty edge.  It’s reputation is notorious.

After my first bite, my initial opinion was that it was far too tooth-achingly sweet.  But by dawn’s first light the next morning, it was luring me out of my bed.  I had to have more.  I scarfed down every last remaining crumb before anyone else could get the chance.

For my contribution to #chocchipcookieweek /Pie Day, the goal was to create a sweet/salty custard pie, in the same vein as the dangerously delicious Crack Pie, but with all the flavors of my family’s favorite chocolate chip cookie.

Chocolate Chip Cookie Crack Pie | Baking a Moment #chocchipcookieweek

It took a few tries but I think I nailed it.

Chocolate Chip Cookie Crack Pie | Baking a Moment #chocchipcookieweek

Mr. Allie and I both agreed that this is very likely to be the BEST thing I have ever made.  Which is saying a lot.

(After all, I make an awful lot of things.)  😉

Chocolate Chip Cookie Crack Pie | Baking a Moment #chocchipcookieweek

The oats from Crack Pie’s crust found their way into the custard here, and this crust is an easy-peasy graham cracker crust.  You could always substitute with store-bought, but I really like this less-sweet version, and it literally takes minutes to throw together.  The sandy crunch and slightly savory flavor takes this pie completely over the top.  And the filling is so chocolatey and nutty, with a bit of chew from the oats, and a little buttermilk tang!  I think you are going to fall in love with the rich and creamy texture of this custard pie.

Chocolate Chip Cookie Crack Pie | Baking a Moment #chocchipcookieweek


Chocolate Chip Cookie Crack Pie

A Cross Between the Infamous Crack Pie & a Chocolate Chip Cookie, this Custard-y Pi-Day Creation is Nestled in a Crunchy Graham Cracker Crust and Loaded with Chewy Oats, Tender Nuts, and Gooey Chocolate. Celebrate National #chocchipcookieweek (+ Pie Day!) with this Utterly Addictive, Sweet/Salty Dessert!


For the Crust:
For the Filling:
  • ⅓ cup light brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons dry milk powder
  • ⅓ cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • 2 large egg yolks
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ⅓ cup all purpose flour
  • ⅓ cup old fashioned oats
  • ¼ cup whole wheat flour
  • 2 tablespoons cornstarch
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup chocolate chips, plus extra for garnish
  • ½ cup pecan pieces
  • about 3 tablespoons dark chocolate m&m's


Make the Crust:
  1. Preheat the oven to 350 degrees F.
  2. Place the graham cracker crumbs, melted butter, and sugar in a bowl and mix together with a fork.
  3. Press the mixture into the bottom and up the sides of a 9-inch diameter pie dish, and bake for 10 minutes.
Make the Filling:
  1. Mix the sugars and dry milk powder in a large bowl until combined.
  2. Add the buttermilk and melted butter, stir. Stir in the eggs and vanilla.
  3. Add the flours, oats, cornstarch, baking soda, and salt, and stir until well combined.
  4. Fold in the chocolate chips and pecan pieces, and pour the mixture into the prepared pie shell. Bake for 25 minutes or until golden brown around the edges, and slightly jiggly in the middle.
  5. Sprinkle the top of the pie with additional chocolate chips and dark chocolate m&m's.
  6. Cool completely before cutting. (Chill in the fridge for clean slices like I'm showing here.)

Chocolate Chip Cookie Crack Pie | Baking a Moment #chocchipcookieweek

Chocolate Chip Cookie Crack Pie is destined to be on heavy rotation in my house and I hope you will give it a try too!  It’s sure to become a favorite.

And if you’re as into chocolate chip cookies as I am, you’ll definitely want to have a look at all the mouthwatering creations my friends came up with too.  Feast your eyes on all the deliciousness here!

6 Fab Recipes for #ChocChipCookieWeek | Baking a Moment

1) Levain Bakery Chocolate Chip Cookies by Chez CateyLou
2) Edible Chocolate Chip Cookie Dough Sandwiches by URBAN BAKES
3) Thick and Soft Grain Free Chocolate Chip Cookies by A Clean Bake
4) Chocolate Chip Paradise Pie by Culinary Couture
5) Butterscotch Chocolate Chip Cookies by Blahnik Baker
6) Chocolate Chip Cookie Crack Pie by Baking a Moment

Special thanks go out to Meriem of Culinary Couture for making #chocchipcookieweek happen!  I had tons of fun this CCC-centric week and I hope you guys have enjoyed it too!  Have a great weekend, foodie-friends!

*This post contains affiliate links*

Subscribe via RSS Follow on Facebook Follow on Twitter Follow on Pinterest Follow on Google Plus Follow on BlogLovin'


  1. says

    Wow Wow!! Girl, this cookie pie sounds amazing!! And I just want to get hooked on it. The custard sounds so delicious. I can’t can’t wait to try this. It will be a sugar coma but will be so so worth it!!

  2. says

    I’d love to sink my teeth into this, it looks amazing Allie! I need to get my copy of Milk out to try this pie! Your so lucky you got a chance to visit, did you take any photo’s? I’m with you on the dark m&ms versus milk m&ms, gotta love dark chocolate always :)

    • says

      Thanks Cate! I just couldn’t let Pi day pass without showing some love 😉 It sure was a busy week for food holidays, right? So much fun though. Thanks for the sweet comment, and for pinning too! Have a great weekend!

  3. says

    Wow, I am so impressed that you made this beautiful pie, Allie! It’s not only super delicious-sounding (I believe Mr. Allie when he says it’s the best thing you’ve made!) but also extremely pretty. I honestly wish I had a piece for breakfast. This post also fills me with a little shame though that I STILL have never made any cookies … honestly, never. Only some English-style ‘biscuits’ or shortbread when I was younger, which admittedly are also cookies but that was a long time ago. I really have to put this right! I hope you have a lovely weekend, Allie!

    • says

      Thanks Helen and you too! Now I can hardly imagine not having ever made cookies… honestly the first time you told me that I thought I had misunderstood. Really??? Girl you’ve got to get on that! There is NOTHING better than a warm cookie fresh from the oven! Thanks for the sweet comment, dear! xoxo

  4. says

    Looks delicious as always. And as always, I am going to ask about a substitute! Don’t know if I can find buttermilk here too easily. Is there something I could do instead? Everything else I think I can do, although my crust wouldn’t have graham crackers exactly…but something called Marie biscuits which can work as a substitute.

    • says

      Hey Julie! I’ve never heard of Marie biscuits but if they’re similar to graham crackers I’m sure they’ll work beautifully. I don’t know if you have them in Egypt but in European countries they have something called Lotus biscuits (sometimes they’re called Biscoff but I’m talking the cookies, not the spread). Those are also really similar to graham crackers. As for the buttermilk, you can either add about a teaspoon of lemon juice to regular milk, and let it sit for a few minutes to make your own buttermilk, or you could substitute heavy cream instead. Heavy cream won’t give you that subtle tangy flavor, but I’m sure it would be equally rich and delicious! Thanks for the great questions! xoxo

    • says

      Hey Meriem! I figured it was an odd ingredient that not everyone would want to be bothered with. Honestly, I think if you leave it out it should be fine. It adds flavor only, nothing to the “chemistry” of the recipe. Christina Tosi uses it in almost all her recipes, I think it’s almost like her signature ingredient, so I wanted to include it to give it that “Crack Pie” flavor. 😉

  5. says

    I do believe you when you say this is the best thing you’ve ever made, because it looks stellar! I’ve never had a crack pie, but I’ve been craving it for months now ahhhh it sounds spectacular!
    This chocolate chip cookie/crack pie combo looks incredible girl. You’ve outdone yourself once again!
    Hope you’re having a fabulous weekend so far! xx

  6. says

    Allie, this looks absolutely fantastic! I’ve never had crack pie before but I know I would love it it!! Thanks so much for sharing at Best of the Weekend – pinned! Have a happy Sunday and a wonderful week!

  7. says

    I am totally in love with this CCC crack pie – it looks amazing Allie! I don’t think I would be able to get this off my mind either once I’ve tried it either – I love the sound of the graham cracker crust and CCC filling with oats. If Mr. Allie and you agree that this is the best thing you’ve ever made then I am definitely sold since everything you make is simply irresistible – totally pinning and hope you have a great week :)

    • says

      Oh, ya! #chocchipcookieweek was awesome! I got together with 5 other bloggers and we each did a ccc recipe. Definitely check it out! All the recipes are on my FB page, or you could just follow the hashtag on twitter. I hope you enjoy! Thanks, Laura!

  8. Andy Myers says

    Awesome looking pie, Allie. I do have 1 question, thought:

    The recipe lists 1/2 tsp baking soda as an ingredient, but Make the Filling instruction (#3) says to add the baking powder…

    which do I use?


Leave a Reply