So…everywhere I look lately there is some reference to this Crack Pie – Martha Stewart, Foodgawker, random blogs. Â And then my 28 year old foodie/neighbor/tenant/adopted 4rth child sends me the link also! Â And so I’m thinking “This is getting weird.”
So a little background: Â There is this insanely popular chef in NYC and his name is David Chang. Â He runs three restaurants here and they all have Momofuku in their name which means lucky peach or little peach in Korean (I think). Â His newest venture is a place called Momofuku Bakery & Milk Bar which is ALL desserts! Â Actually they serve some pork buns and other stuff but you mostly go there for the amazing desserts. Â He never takes reservations and there is always a huge line waiting to get in which creates this sort of frenzied atmosphere at all times. Â I love it there! Â The energy is like a DVF sample sale – you feel the need to rush in and grab the first thing you see and run with it. Â Crack Pie is a creation of Momofuku Bakery & Milk Bar. Â I have been there but I have not tried the Crack Pie. Â But when I kept seeing the recipe repeatedly I took it as a sign that someone was trying to tell me: Â BAKE THIS PIE!
So I did.
And let me tell you, this pie does not disappoint. Â First off the recipe makes TWO pies which I initially thought was soooo unnecessary. Â But I have since changed my opinion on that. Â It is a little involved – you have to make a cookie and then crumble it, and then make it into the crust, and then make the filling, and then bake it. Â BUT when you taste the pie it is so heavenly you forget the pain it takes to get there. Â Sort of like childbirth. Â The name is sort of unfortunate but like I told nyckid – it’s called Crack Pie because it sometimes cracks on top when you bake it. Â Anywhooo…
On with the pie. Â So first you have to make this delicious buttery oatmeal-y cookie on one big sheet. Â Which is then cooled and crumbled and processed in a food processor with other deliciousness and pressed into a pie pan to bake for a bit to make the crust.
Then you mix up the filling which is basically a ton of egg yolks, heavy cream, sugar, more sugar, powdered milk, oh and loads of butter. Â Can’t really Â go wrong with those ingredients.
You really don’t want to mix it too much because the batter should not really be full and airy – it should be thick and creamy. And then it’s showtime!
And, that folks, is the final pic of this photo shoot.
Yeah, crazy, huh? Â No pic of the final masterpiece. Â Which I have to say is not the prettiest girl at the party but it’s mighty tasty. It’s a bit like pecan pie filling without the pecans but smoother and more butterscotch-y and somehow reminded me of condensed milk which I used to lick out of the can with my Dad when I was little and my mom would make Indian desserts with. Â But anyway… back on topic. That first bite of it is unassuming …but then it gets you. Â Somehow it was like I forgot what was I was doing and just had to eat pie. Â I forgot to take pictures. Â I ignored my children until that pie was finished. Â I forgot to shower and buy groceries. Â I just wanted to be home eating pie. Â I only had one thing on my mind and it was pie, pie, pie. Â Luckily this pie induced behavior only lasted less than 24 hours.
If I didn’t make that pie myself I would swear there was something magic in it…
Momofuku’s Crack Pie
From The Los Angeles Times
Like I said before, this recipe makes 2 pies. Â If you use a tart pan with a removable bottom put a sheet of foil or a pan under – I had some errant butter oozing out. Â The pie should be served chilled; it tastes better that way – believe me, I know what I’m talking about. Â Because it is so thin it comes to room temperature pretty quickly so take out of the refrigerator just before serving. Â I foolishly made one the first time – yes I used 1/2 of an egg! Â I say make 2 and spread the love!
Cookie for crust:
- 2/3 cup plus 1 tablespoon (3 ounces) flour
- Scant 1/8 teaspoon baking powder
- Scant 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) softened butter
- 1/3 cup (2 1/2 ounces) light brown sugar
- 3 tablespoons (1 1/4 ounces) sugar
- 1 egg
- Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
- Crumbled cookie for crust
- 1/4 cup (1/2 stick) butter
- 1 1/2 tablespoons (3/4 ounce) brown sugar
- 1/8 teaspoon salt
1. Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
- 1 1/2 cups (10 1/2 ounces) sugar
- 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
- 1/4 teaspoon salt
- 1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
- 1 cup (2 sticks) butter, melted
- 3/4 cup plus a scant 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 egg yolks
- 2 prepared crusts
- Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.