# attempting to make crack pie - will these substitutions ruin it? **URL:** \ **Category:** Cafe Society\ **Created:** [October 25, 2012, 2:12am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790 "2012-10-25T02:12:35Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![HazelNutCoffee](https://avatars.discourse-cdn.com/v4/letter/h/ac91a4/32.png) [@HazelNutCoffee](https://boards.straightdope.com/u/HazelNutCoffee)\ **Post date:** [October 25, 2012, 2:12am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790/1 "2012-10-25T02:12:35Z")
> **[Recipe: Momofuku's Crack Pie](https://www.latimes.com/food/la-xpm-2010-feb-11-la-fo-crackpierec11-2010feb11-story.html)** > > Recipe: Momofuku's Crack Pie I really want to try making this tonight - boyfriend will be out and I don’t have work tomorrow - but there are two minor problems: I don’t have powdered milk, and it’s not the kind of thing I can find at the average Korean supermarket. Also, no rolled oats. Only quick oats (quick, not instant). If I’m lucky the local black market hole-in-the-wall shop might have some rolled oats but you never know with that place. So with the powdered milk, I was thinking - either skip it entirely (although 1/3 cup seems a lot to just leave out), add milk and then cut down on the cream, or use something like baby formula or creamer. Or the supermarket might have soy milk powder. As for the rolled oats . . . what will happen if I use quick oats instead? Will the crust be softer? I REALLY want to make this pie. I had it in New York and it was sinfully scrumptious. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [October 25, 2012, 2:38am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790/2 "2012-10-25T02:38:02Z")
Quick (not instant) can serve for rolled oats almost always. Not sure about the powdered milk, though. ---
**Author:** ![Snowboarder\_Bo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowboarder_bo/32/229_2.png) [@Snowboarder\_Bo](https://boards.straightdope.com/u/Snowboarder_Bo)\ **Post date:** [October 25, 2012, 3:22am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790/3 "2012-10-25T03:22:52Z")
Mmmmmmmmm. Sweet, refreshing crack! ---
**Author:** ![Tom\_Tildrum](https://avatars.discourse-cdn.com/v4/letter/t/e95f7d/32.png) [@Tom\_Tildrum](https://boards.straightdope.com/u/Tom_Tildrum)\ **Post date:** [October 25, 2012, 3:33am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790/4 "2012-10-25T03:33:25Z")
Swear to god I thought the thread title said “pipe.” ---
**Author:** ![Tarwater](https://avatars.discourse-cdn.com/v4/letter/t/9de0a6/32.png) [@Tarwater](https://boards.straightdope.com/u/Tarwater)\ **Post date:** [October 25, 2012, 3:35am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790/5 "2012-10-25T03:35:55Z")
You might be able to replace it with approximately 1/3 cup of milk, assuming your recipe is forgiving on the precise amount of moisture it needs. Typically, you would replace water in the recipe with milk. Looking at your recipe, which doesn’t incorporate water, I’d say it probably won’t work very well, but it’s worth a shot, I guess. EDIT: I once found some powdered milk, marketed as dry baby formula, at an E-Mart when I was living in Busan. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [October 25, 2012, 3:36am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790/6 "2012-10-25T03:36:24Z")
I think you should look for soy, coconut or almond milk powder. In a no-bake recipe the powdered milk is more for its binding properties than its “milk” properties. Like flour or cornstarch. ---
**Author:** ![Tarwater](https://avatars.discourse-cdn.com/v4/letter/t/9de0a6/32.png) [@Tarwater](https://boards.straightdope.com/u/Tarwater)\ **Post date:** [October 25, 2012, 3:42am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790/7 "2012-10-25T03:42:10Z")
> [@ZipperJJ](#): > > I think you should look for soy, coconut or almond milk powder. In a no-bake recipe the powdered milk is more for its binding properties than its “milk” properties. Like flour or cornstarch. I missed the part of \*\*HazelNutCoffee’s \*\*post where she wrote about finding dry soy milk, and it’s too late to double edit my post, so I’m just going to chime in and agree with this. Dry milk used for cooking typically incorporates soy, so it’s not going to be that far off. ---
**Author:** ![HazelNutCoffee](https://avatars.discourse-cdn.com/v4/letter/h/ac91a4/32.png) [@HazelNutCoffee](https://boards.straightdope.com/u/HazelNutCoffee)\ **Post date:** [October 25, 2012, 5:23am UTC](https://boards.straightdope.com/t/attempting-to-make-crack-pie-will-these-substitutions-ruin-it/638790/8 "2012-10-25T05:23:19Z")
Thanks everyone. 🙂 **Tarwater** , I’ll definitely look in the baby formula section as well.