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Momofuku’s Crack Pie

February 3, 2011

This is by far the most unappetizing photo that’s ever been taken, but I just had to share this recipe.  I finally got around to making this infamous pie for a lab party and it ended up being such a huge hit I barely got a picture of it before it disappeared.  My health conscious friends should probably not even look at the ingredients list here because it’s not pretty…it definitely breaks all the rules but the indulgence here is out of control.  If I had to describe it, I would say crack pie tastes a lot like a gooey butter cake with an added chewy element similar to a pecan pie.  It’s absolutely worth a try, and I can guarantee it will not last for very long!

Momofuku’s Crack Pie

from the LATimes, recipe is for 2 pies

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

Heat the oven to 375 degrees.

1) In a medium bowl, sift together the flour, baking powder, baking soda and salt.

2) 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.

3) Whisk the egg into the butter mixture until fully incorporated.

4) With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

5)  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.

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).

2) 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.

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.

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3 Comments leave one →
  1. February 4, 2011 9:05 am

    most indulgences are worth it!! I’d say this fits in that category!

  2. February 5, 2011 9:29 am

    everything in moderation, right?!
    i would have definitely eaten a piece of this!

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