Instructions

1. First, make the frosting: Heat the oven to 350°F. Pan-spray a 9 x 5-inch loaf pan.
2. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
3. Add the melted butter and paddle for 1 minute on low speed until all the dry ingredients are moist.
4. Add the heavy cream and vanilla extract and continue mixing on low for 1 minute until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
5. Add the yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
6. Pour the milk bar pie filling into the loaf pan and bake for 20 to 25 minutes. At 20 minutes, gently shake the pan: The milk bar pie filling should be firmer and more set around the edges but slightly jiggly and loose in the center. If the crack pie filling is jiggly all over, give it 2 to 3 minutes more in the oven. It should just start to brown on top.
7. Let the milk bar pie filling cool to room temperature.
8. Put the softened butter, confectioners’ sugar, salt, and cooled milk bar pie filling in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine, then bump up the speed to high and cream for about 5 minutes, until the mixture is light and fluffy.
9. Use the frosting immediately or store it in an airtight container in the fridge for up to 1 week. If you store it in the refrigerator, be sure to loosen it up before using, otherwise it will be impossible to spread. The easiest way to do this is by putting the frosting in the bowl of a stand mixer fitted with the paddle attachment and beating it on medium speed for 3 to 4 minutes.
10. To make the cookies: Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper.
11. Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.
12. Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough.
13. Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.
14. Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.
15. Once the cookies have cooled, frost them with the frosting and enjoy!