Momofuku Crack Pie

April 23, 2010

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)
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats (100g)

Base

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

Filling

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

DIRECTIONS

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.

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  • http://5typesofsugar.blogspot.com Christy

    1 stick of butter = 113 g

    Or rather, that’s what the all the conversion sites say.

    Crack pie is definitely not pretty, but who cares? Just the name alone is catchy enough for you to want to make/taste it.

  • http://5typesofsugar.blogspot.com Christy

    1 stick of butter = 113 g

    Or rather, that’s what the all the conversion sites say.

    Crack pie is definitely not pretty, but who cares? Just the name alone is catchy enough for you to want to make/taste it.

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    Crack PIe? I love it! What a great idea and sounds completely addictive indeed from your description. Thanks for telling us about it! :D

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    Crack PIe? I love it! What a great idea and sounds completely addictive indeed from your description. Thanks for telling us about it! :D

  • http://jeroxie.com/addiction penny aka jeroxie

    Even though I struggled to finish a piece, I could not stop. sugar and butter goodness!

  • http://jeroxie.com/addiction penny aka jeroxie

    Even though I struggled to finish a piece, I could not stop. sugar and butter goodness!

  • http://averyfoodlydiary.wordpress.com Hannah

    I am in love with butter – and I still caught myself gasping at the amount of fatty goodness in this recipe! Thanks so much for sharing this sweet treat, Emma.
    H :)

  • http://averyfoodlydiary.wordpress.com Hannah

    I am in love with butter – and I still caught myself gasping at the amount of fatty goodness in this recipe! Thanks so much for sharing this sweet treat, Emma.
    H :)

  • http://holdthebeef.blogspot.com Conor @ HoldtheBeef

    Wow, that playlist is a little intense! There is a Kelis song missing though..”I Hate You So Much Right Now”.

    I want to make this pie but I’ve been putting it off because I know I’ll eat it all. Probably within such a short period of time that I will be filled with overindulger’s remorse. I can see it now.

  • http://holdthebeef.blogspot.com Conor @ HoldtheBeef

    Wow, that playlist is a little intense! There is a Kelis song missing though..”I Hate You So Much Right Now”.

    I want to make this pie but I’ve been putting it off because I know I’ll eat it all. Probably within such a short period of time that I will be filled with overindulger’s remorse. I can see it now.

  • http://bettysbites.blogspot.com betty

    who cares what it looks like- as long as it tastes good :)

  • http://bettysbites.blogspot.com betty

    who cares what it looks like- as long as it tastes good :)

  • http://ooh-look.blogspot.com Belle@OohLook

    That pie is made for sharing. It would go straight to the hips (and waist and arteries) otherwise. Can I have a piece, please?

  • http://ooh-look.blogspot.com Belle@OohLook

    That pie is made for sharing. It would go straight to the hips (and waist and arteries) otherwise. Can I have a piece, please?

  • http://tangerine-eats.blogspot.com/ tangerine eats

    Mmm gooey crumbly pie… Thanks for sharing and converting those silly American measurements into real measurements! ;)
    Whenever I think Momofuku now, I picture Letterman saying, “Get back Momofuku, you don’t know me like that!”

  • http://tangerine-eats.blogspot.com/ tangerine eats

    Mmm gooey crumbly pie… Thanks for sharing and converting those silly American measurements into real measurements! ;)
    Whenever I think Momofuku now, I picture Letterman saying, “Get back Momofuku, you don’t know me like that!”

  • http://almostbourdain.blogspot.com Ellie (Almost Bourdain)

    I don’t care how it looks when it tastes so good!!

  • http://almostbourdain.blogspot.com Ellie (Almost Bourdain)

    I don’t care how it looks when it tastes so good!!

  • Chanel11

    after what everyone has said I am determine never to make this, that way I can avoid becoming a crack-head-pie-eater as i definitely don’t need yet another food addiction…but it looks so goooood….

  • Chanel11

    after what everyone has said I am determine never to make this, that way I can avoid becoming a crack-head-pie-eater as i definitely don’t need yet another food addiction…but it looks so goooood….

  • http://trissalicious.com Trissa

    I’ve had this in NYC – yes it was truly addicting! And thanks for the song play list – am always on the lookout!

  • http://trissalicious.com Trissa

    I’ve had this in NYC – yes it was truly addicting! And thanks for the song play list – am always on the lookout!

  • http://blog.lemonpi.net Y

    I’ve made this too! Not the kind of thing I like to bake on a regular basis, but it got a great reception from everyone who tasted it.

  • http://blog.lemonpi.net Y

    I’ve made this too! Not the kind of thing I like to bake on a regular basis, but it got a great reception from everyone who tasted it.

  • Alex

    I thought the ‘Cookie for crust’ part was the recipe for the filling and thought “this isn’t really as naughty as what everyone’s going on about” and then kept reading… Soooo excited to make this!

  • Naomielovesyou

    Why does it crack???

  • Anonymous

    I suspect it’s the amount of sugar in the pie. There’s a fair amount! The top gets a bit crackly, a bit like what happens with creme brulee.

    Regards,
    Emma

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