Tuesday, May 1, 2018


The first time I made Crack Pie was in 2010. I saw the recipe in the Los Angeles Times and I wanted to know what a $44 pie tasted like. It was good, real good. Sweet and addictive. You couldn't help but go for more. Again and again. I made Crack Pie for the second time yesterday. The recipe yields two pies. Just in case you need a backup. You will. Don't tell me I didn't warn you. 

Momofuku's Crack Pie
Oat Cookie for Crust: 
2/3 cup plus 1 Tbsp (3 ounces) flour
scant 1/8 tsp baking powder
scant 1/8 tsp baking soda
1/4 tsp salt
1/2 cup softened unsalted butter (1 stick)
1/3 cup (1 1/2 ounces) light brown sugar
3 Tbsp (1 1/4 ounces) granulated sugar
1 egg
scant 1 cup (2 1/3 ounces) rolled oats
  1. Preheat oven to 375º F. 
  2. In a medium bowl, sift together 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 rack. Crumble the cooled cookie to use in the crust. 
Crumbled cookie for crust
1/4 cup (1/2 stick) unsalted butter
1 1/2 Tbsp (3/4 ounces) brown sugar
1/8 tsp salt
  1. Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little bit 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) granulated sugar
3/4 cup plus a scant 3 Tbsp (7 ounces) light brown sugar
1/4 tsp salt
1/3 cup plus 1 tsp (3/4 ounce) milk powder
1 cup (2 sticks) unsalted butter, melted
3/4 cup plus a scant 2 Tbsp heavy cream
1 tsp vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, dusting
  1. Preheat oven to 350º F. 
  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 325º F 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. 
NOTE: If you don't have 10-inch pie tins you can substitute with two 9-inch pie tins but the pies will require additional baking time due to the increased thickness of the filling, about 5 minutes. 

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