Crack Pie

by Kate on June 27, 2013

Post image for Crack Pie

If you live on the East Coast in the US, you’ve probably heard of and maybe even visited one of the Momofuku shops. Sydney and Toronto are lucky enough to each have one of these award-winning David Chang restaurants as well. Even if you don’t live near these locations, you’ve likely heard of this iconic group of restaurants. For me it’s all about Momofuku Milk Bar, their bakery. They make cakes, cookies, pies and more. The thing is, it’s all CRAZY good. I’m talking, ridiculously, amazingly, slap yo’ mama good! I can remember the first time I had their Crack Pie.

Crack Pie - FoodBabbles.com

Crack Pie, if you’re not familiar, has an oat cookie crust while the filling is butter, cream, and brown sugar. It all bakes up to this addictive soft, chewy center with a deep, buttery brown sugar flavor. A dusting of powdered sugar over the top finishes it off. From my first bite of the $44 pie (YES!! 1 pie sells for $44!!) I was completely hooked. Rightfully named after the powerful drug, you won’t be able to stop eating it either.

As proof of its addictive properties, see Exhibit A.

Crack Pie Devoured

This WAS the Crack Pie I made from scratch at home. I left it intact at home after making it. Approximately half an hour after Mike arrived home, he devoured this much in one sitting!! He finished off the rest by himself less than 24 hours later. It’s THAT good.

He (and I) couldn’t be more thrilled that this month’sย Daring Bakers’ Challenge was all about pie.ย Rachael from pizzarossa was our lovely June 2013 Daring Bakersโ€™ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! Thereโ€™s nothing like pie!

Crack Pie 3

Enjoy!

~K

One Year Ago: 4 Cheese Spinach & Artichoke Dip

Two Years Ago: Summer Berry Trifle

Crack Pie

Prep Time: 40 minutes

Cook Time: 1 hour, 10 minutes

Yield: 8 servings

Crack Pie

This homemade version of Momofuku Milk Bar's iconic Crack Pie, with its oat cookie crust and buttery brown sugar filling, is just as addictive as the original.

Ingredients

    Crust:
  • 9 tablespoons unsalted butter, room temperature, divided
  • 5 1/2 tablespoons packed light brown sugar, divided
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • Filling:
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon dry milk powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Line a 13x9-inch baking dish with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine 6 tablespoons butter and 4 tablespoons light brown sugar and granulated sugar. Beat until light and fluffy. Add egg and beat again until fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
  3. Press mixture evenly over the bottom of prepared pan. Bake in preheated oven for 16-18 minutes, until golden. Remove from oven and cool in pan on wire rack until completely cool, about 1 hour.
  4. Over a large bowl, crumble the oat cookie until there are no recognizable cookie pieces left. Add the remaining 3 tablespoons of butter. Using your fingers, work the butter into the cookie crumbs until evenly incorporated and moist.
  5. Spray a 9-inch pie plate with nonstick baking spray. Evenly press cookie mixture into the bottom and up sides of prepared pie plate. Set aside.
  6. Preheat oven to 350 degrees again. Whisk together granulated sugar, brown sugar, milk powder and salt. Add the melted butter and whisk until blended. Add the cream, egg yolks and vanilla. Whisk until combined.
  7. Pour filling into pie crust. Bake in center of preheated oven for 30 minutes then reduce oven temperature to 325 degrees and continue baking 20 minutes more until edges are set and center still jiggles just slightly.
  8. Remove from oven and cool completely on a wire rack. Refrigerate uncovered overnight.
  9. Before serving, dust top with powdered sugar.

Notes

Time does not include overnight chilling.

Source: Bon Appetit

https://foodbabbles.com/crack-pie/

{ 27 comments… read them below or add one }

laurasmess June 27, 2013 at 11:33 am

We don’t have any Momofuku stores over here, but reading all the blogger reviews makes me kind of relieved (I am pretty sure that I’d put on 10kg in a month if I had a store near me!). This crack pie sounds divine though. As do all their cookies (I’ve seen a few Momofuku-esque cookie recipes on the internet and they look delicious). Argh, I’m a bit scared to make this recipe… as I’d probably eat the whole thing like Mike! Thanks for the gorgeous recipe though. I’ll have to make this to bring to a party or something… to make sure it’s evenly distributed ๐Ÿ˜‰ x

Reply

Kate June 30, 2013 at 1:39 pm

Oh it’s definitely party food! I feel thankful Mike ate it all because otherwise that picture would have been because I ate half the pie in one sitting. It’s truly one of the best pies I’ve ever tasted.

Reply

ChristineM June 27, 2013 at 12:36 pm

Kate, you are killing me with this one. Now I have to make it to see what all the rage is about! LOL. AS soon as our heat wave passes…. ๐Ÿ™

Reply

Kate June 30, 2013 at 1:39 pm

Yes, a pie for cooler weather ๐Ÿ˜‰ Don’t want to heat up your kitchen anymore than necessary but do give it a try. It’s truly dangerously addictive.

Reply

Meghan @ The Tasty Fork June 27, 2013 at 7:10 pm

I’ll eat anything with that kind of name!! I’ve never had the pleasure of trying a Crack Pie. I’ll just have to make it myself!

Reply

Kate June 30, 2013 at 1:40 pm

I loved that it was not as time consuming or difficult to make as I anticipated. It was actually easy! I thought at $44 a pie, it must have some expensive ingredients or be difficult to make. I suppose its $44 a pie because it’s Momofuku and well, it’s just THAT good!

Reply

Carrie @ poet in the pantry June 27, 2013 at 9:36 pm

I made Crack Pie once because there was no way I was paying $44 for pie–no matter how much I love Momofuku Milk Bar! It is amazing!!!! And highly addictive, just as its name suggests. Beautiful!

Reply

Kate June 30, 2013 at 1:42 pm

Ha! I was the fool who paid $44 for one pie ๐Ÿ˜‰ But I looooved that pie so much! At the time, I had no idea I could create this addictive goodness in my own kitchen.

Reply

Natalie J Vandenberghe June 27, 2013 at 10:54 pm

I love Crack Pie! I’ve never made it myself, so thanks for sharing the recipe.

Reply

Kate June 30, 2013 at 1:42 pm

You’re very welcome Natalie! Hope you enjoy it! I would say, “I know I did.” but I didn’t get much ๐Ÿ˜‰ But I know Mike enjoyed it immensely!

Reply

Karen - Cinnamon Freud June 28, 2013 at 12:58 am

I have made this crack pie before, and it is soooo good. Dare I say, it may be my favorite dessert. Glad that its wonderfulness is spreading

Reply

Kate June 30, 2013 at 1:44 pm

I can completely see why this would be your favorite dessert Karen ๐Ÿ˜‰ SO good!

Reply

pizzarossa June 28, 2013 at 9:10 am

Your pie looks just perfect and the pictures are stunning! Thanks so much for baking with me this month ๐Ÿ™‚

Reply

Kate June 30, 2013 at 1:45 pm

Thank you so very much! And thanks for hosting such a wonderful challenge. I’ve been meaning to make Crack Pie for a very long time and you gave me the inspiration to finally tackle it.

Reply

Blue June 28, 2013 at 9:50 am

my mother made a similar pie: they called them Butter Pies. and with added golden raisins & Walnuts they called em Chess Pies. no oats tho.. but i will have to confirm that with Mother ( Scotland). and i agree.. very tasty indeed

Reply

Kate June 30, 2013 at 1:46 pm

Ooo! I like the idea of golden raisins and walnuts in a pie. I’ve heard of chess pies but I’ve never made one. Perhaps I’ll need to change that!

Reply

Joni July 29, 2013 at 11:41 am

I live in Kentucky and chess pies are very common here. But they do not contain walnuts or raisins. They are primarily butter, white sugar, lots of eggs, vanilla and a little bit of cornmeal.

Reply

Mimi @ Culinary Couture June 28, 2013 at 12:43 pm

I’ve tried Momofuku’s cinnamon bun pie before and it was AMAZING. I bet this is just as delicious, possibly even more based on Exhibit A!

Reply

Kate June 30, 2013 at 1:46 pm

Oh my goodness! Cinnamon bun pie?!? THAT sounds incredible! I’ll need to hunt that down ASAP. Or find a recipe to make at home and save myself the $44 again ๐Ÿ˜‰

Reply

steph@stephsbitebybite July 1, 2013 at 8:31 am

Oh I need this ASAP

Reply

Amber @ The Cook's Sister July 2, 2013 at 11:45 pm

Wow, what a pie! I can see why it has such a hefty price tag.

Reply

sharleen July 28, 2013 at 10:51 pm

THANK YOU for this recipe!!!! I absolutely love this pie but buying it almost daily for $5.25 a slice was starting to put a dent in my budget lol

Reply

Kate July 30, 2013 at 9:57 pm

You’re so welcome!! Make it, it’s just like the real deal. It’s so crazy good.

Reply

Kari Akin October 20, 2013 at 10:42 am

Any subs for dry milk powder? Not even sure what milk powder is.

Reply

Kate October 20, 2013 at 9:47 pm

I suppose you could try using a tablespoon of milk in place of the dry milk however, I have not tested that so I cannot attest to the results. If you choose to make that sub, I’d love to hear how it went! If you decide to just stick with the dry milk, you can find it here: http://bit.ly/17Z2grV

Reply

Shelia December 23, 2013 at 7:02 am

I don’t have a paddle attachment. I’m a newer baker…will this work if I mix with a hand held or stir? Also, any idea on the sub measurement for gluten free flour and oats?

Reply

Kate December 23, 2013 at 3:58 pm

You can certainly use a handheld mixer for those instructions that require a stand mixer. As for substituting measurements, I have not made a gluten-free version of this pie however it has been my experience that usually substituting and equal amount of gluten-free flour for all-purpose flour has worked seamlessly. Hope this helps!

Reply

Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs