It’s called “Crack” Pie for a reason… padlock your fridge people!
This pie comes with a lot of hype. And if you believe the hyperbole, you might be slightly disappointed when you take a bite and your tastebuds don’t have orgasms while you greedily and uncontrollably stuff pie into your face.
Don’t get me wrong, this is a delicious pie and being mostly sugar, butter and cream, it’s certainly addictive, albeit, ugly. PS, sorry about the unsexy pie picture above. Lesson: don’t take shortcuts. Use a proper pie pan people
This pie definitely goes in the comfort-food category. And for me its charm lies in its homeliness. The flavours are familiar and strongly remind me of childhood and birthday parties and joy & happiness: the base tastes like an ANZAC biscuit and the filling tastes like a gooey combination of Cornflake honey crackles, jersey caramel, molasses and Werther’s Originals.
It’s not Momofuku without fuk-u….
Like I said this is definitely comfort food, coming to the rescue in life’s shitty little situations. Dig fork after fork (or fistfuls, let’s be honest) into your deliciously addictive pie, while thinking to yourself “fuk-u….”
Momofuku’s Crack Pie
Recipe from The LA Times
Servings: Makes 2 pies (6 to 8 servings each)
Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
PS. The corresponding weights I used are in italics. Was converting from ounces to grams, and sometimes American cups to grams, so correct me if I’ve got the values wrong! And what does one full ‘stick’ of butter weigh in America? Thanks.
YOU WILL NEED
Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour (85g)
Scant 1/8 teaspoon baking powder (a small pinch, really)
Scant 1/8 teaspoon baking soda (pinch)
1/4 teaspoon salt (pinch)
1/2 cup (1 stick) softened butter (60 g)
1/3 cup (2 1/2 ounces) light brown sugar (71g)
3 tablespoons (1 1/4 ounces) sugar (35g)
Scant 1 cup (3 1/2 ounces) rolled oats (100g)
Crumbled cookie for crust
1/4 cup (1/2 stick) butter (60g)
1 1/2 tablespoons (3/4 ounce) brown sugar (21g)
1/8 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar (300g)
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar (200g)
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder (21g)
1 cup (2 sticks) butter, melted (250g)
3/4 cup plus a scant 2 tablespoons heavy cream (200ml)
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
Make Cookie for the Crust:
1. Heat the oven to 375 degrees (190 degrees celcius)
2. In a medium bowl, sift together the 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 (22cm x 33cm) 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.
Make the Base:
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.
Make the Filling:
1. Heat the oven to 350 degrees (175 degrees celcius)
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 (160 degrees celcius) 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.