When my family recently hosted an impromptu dinner party and I was in charge of the dessert, crack pie was a great choice because it delivered as both an interesting conversation starter and as a well-received dessert. Crack Pie is one of the destination desserts that people have to order upon arriving at momofuku milkbar. At $44/pie (according to their website), this sweet disc of ooey-gooey, oaty, crunchy, and salty harmony is surprisingly easy to make.
I used Bon Appetit’s recipe for Crack Pie and they preface it by declaring:
Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won’t be able to stop.
All I can say for the moment is that I agree.
Let’s start with the oat cookie crust, which is yummy enough to be its own legitimate cookie.
Bake it in a large pan.
While that’s baking, make the filling. Start by mixing together your brown and white sugars plus some salt. I skipped the milk powder, because I didn’t have any.
Now for some some melted butter. Always a good thing… (not really)
Add your cream, egg yolks, and vanilla. Stir thoroughly.
By now your cookie crust should be ready.
Crumble into pieces. If you’ve got a food processor, you’ll get nice uniform cookie bits. I kind of like this larger shards though, so I would probably still crumble by hand.
Before you are tempted to eat all the cookie pieces, press them into a well-buttered pie dish.
Get your filling ready; this is what it looks like when it’s ready to be cradled in oaty cookie perfection.
Put your crack pie in the oven.
And after about an hour of baking (first 30 minutes at 350, then 20 minutes at 325), you’re ready to take it out!
After the pie cools down, its recommended that you keep it refrigerated overnight so that it sets properly.
After all that, now you can enjoy.
And enjoy you will.
Make your own homemade crack pie! Go here
And because I’m a little fangirl, I have to repost my picture with David Chang. :) Twitter/Instagram followers will have already seen this. (He had come to my campus to give a talk as a part of a lecture series on food and science… naturally, his talk was on microbes, ramen, and umami. :D)