Momofuku Milk Bar’s Graham Cracker Crust

Momofuku Milk Bar’s graham cracker crust is not your ordinary graham cracker crust. Christina Tosi‘s version has a few more ingredients but it’s absolutely worth it. Use it anywhere you want a little something extra to hold your filling.

Adapted from Christina Tosi | Momofuku Milk Bar | Clarkson Potter, 2011

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

☞ READ: WHY WERE GRAHAM CRACKERS INVENTED? IT’S A CRAZY REASON

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.

☞ Contents

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Momofuku Milk Bar’s Graham Cracker Crust

The graham cracker crust used at Momofuku Milk Bar is a more sumptuous version of the old-school version you might be used to. Milk powder and heavy cream are the secret ingredients.

Prep 5 minutes mins

Total 5 minutes mins

Dessert

American

8 servings

174 kcal

4.50 / 4 votes

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Ingredients 

USMetric

• ▢ 1 1/2 cups graham cracker crumbs
• ▢ 1/4 cup milk powder
• ▢ 2 tablespoons granulated sugar
• ▢ 3/4 teaspoon kosher salt
• ▢ 4 tablespoons unsalted butter melted, plus more as needed
• ▢ 1/4 cup heavy cream

Directions

 

• Toss the graham cracker crumbs, milk powder, sugar, and salt in a medium bowl, using your hands to evenly distribute the ingredients.
• 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.)
• 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.)

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Show Nutrition

Serving: 1portionCalories: 174kcal (9%)Carbohydrates: 17g (6%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mg (9%)Sodium: 339mg (15%)Potassium: 90mg (3%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 322IU (6%)Vitamin C: 0.4mgCalcium: 56mg (6%)Iron: 1mg (6%)

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers’ Reviews

Renee Schettler

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.

Originally published September 18, 2014

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.