Momofuku Crack PiePrint Recipe

‘Gimme some more
Gimme some more of that stuff, love
Gimme some more
Too much is not enough…’
Numb – U2

I was listening to U2 whilst I was pottering in the kitchen today and I think there is a chance they may have been eating this pie while penning their song. As its audacious name suggests, Crack Pie is incredibly moorish and one piece will simply not suffice.

I cannot put my finger on the flavour but I would say it’s almost a 1950’s old school English butterscotch. It has a slightly salty oatmeal shell which is filled with something so gooey, sweet and luscious it will send you into a spin.

Crack Pie was created by Christine Tosi of the Momofuku Bakery and Milk Bar. She has created a number of spectacular desserts and treats – the Chocolate Malt Cake being one of them. Her Crack Pie has become so famous that if you live in the USA you can purchase one online and have Fedex deliver it. It’s name is even trademarked. Her advise to those who eat it is:

‘With a spoon.’

‘While it’s still in the pie plate.’

‘With your favorite someone.’

The recipe makes two 10 inch pies, and as U2 sang – too much is not enough!

Oatmeal Cookie For Pie Shell
2/3 cup plus 1 tablespoon flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
113 grams/4 ounces softened butter
1/3 cup light brown sugar
3 tablespoons sugar
1 egg
1 cup rolled oats

Heat the oven to 375 degrees. 

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

Cream the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated. Stir in the flour mixture until fully combined. Stir in the oats.

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 pie shell.

Pie Shell
crumbled cookie
56.5 grams/2 ounces butter, melted
1 1/2 tablespoons brown sugar
1/8 teaspoon salt

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.

Filling
1 1/2 cups sugar
3/4 cup plus 3 tablespoons light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon milk powder
1 cup butter, melted
3/4 cup plus 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
icing (powdered) sugar to garnish

Heat the oven to 350 degrees.

Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air. Divide the filling evenly between the 2 prepared pie shells.

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, about 10 minutes. Remove the pies and cool on a rack.

Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with powdered sugar before serving.

Note: While it is suggested you eat this pie chilled, it is also very nice at room temperature.

© 2011, Michelle. All rights reserved.