Momofuku Milk Bar’s Graham Cracker Crust

According to celebrity pastry chef Christina Tosi of Momofuku Milk Bar, “there is a less mundane, more scintillating way of making graham cracker crust than the simple mash-up of cracker crumbs, butter, and sugar you learned at your momma’s elbow.” Here it is.–Christina Tosi

LC Gussied Up Grahams Note

This gussied-up graham cracker crust recipe isn’t difficult to make, but it is different from what you’re accustomed to making. I mean, milk powder? Heavy cream? Best thing we can say is, just do it. Then use it—preferably in the ridiculously addictive Compost Cookies recipe or as a crust for any bar cookie or pie. Then get back to us. Talk about some gussied up grahams.

Momofuku Milk Bar's Graham Cracker Crust

• Quick Glance
• 5 M
• 5 M
• Makes about 2 cups

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Ingredients

Directions

• 1. Toss the graham cracker crumbs, milk powder, sugar, and salt in a medium bowl, using your hands to evenly distribute the ingredients.
• 2. Whisk the butter and heavy cream together in another bowl. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. (If it’s not moist enough to do so, melt an additional 1 to 1 1/2 tablespoons butter and mix it in.)
• 3. Immediately eat the graham cracker crust or deploy it as directed in a recipe. (Actually, you don’t HAVE to utilize it immediately. While the graham cracker crust is easiest to mold just after mixing, you can toss it in an airtight container and stash it in the fridge or freezer for up to 1 month.)

Recipe Testers Reviews

Renee Schettler Rossi

Um, yum. Several of our testers tried this graham cracker crust recipe from Momofuku Milk Bar when making the Compost Cookies recipe on our site, and they say it's undoubtedly worth the extra 2 minutes—and handful of extra calories—it takes to toss the milk powder and cream into the bowl. Mixing the ingredients with your hands really does lend a better, more crumbly texture to the mixture, which is honestly good enough to snitch by the handful.