Momofuku Crack Pie

crack pieEveryone knows about David Chang’s Momofuku restaurants scattered throughout New York, Sydney and Toronto.  And if you know about his noodles, you know about his Milk Bar too- more specifically about his most famous items at the Milk Bar- his Crack Pie and his Compost Cookie.  I’ve tried my hand at his Compost Cookie and his Blueberry & Cream Cookie, but I thought I’d conquer one of his pies as well.  Crack Pie is intensely sweet and people relate it to a pecan pie without the pecans or a chess pie, if they’re familiar with chess pies.  There’s absolutely no way I could eat  more than 1 slice in a sitting since it’s so rich and sweet so I’d recommend making it for a crowd so the leftovers don’t dauntingly sit at home in your kitchen.  Also, recipe alert!  It calls for the pie to chill overnight so make it the day beforehand.  In addition, if you’re looking for a shortcut use already baked plain oatmeal cookies for the crust.  Simply crush in a plastic bag with a rolling pin, add 3 tbsp melted butter, mold into a pie pan, and skip to filling preparation.

Momofuku Crack Pie- slightly adapted (no milk powder)
10-16 servings
Prep Time: 40 minutes
Total Time: 15 hours

Oat Cookie Crust
• Nonstick vegetable oil spray
• 9 tbsp unsalted butter, room temperature, divided into 6 tbsp and 3 tbsp
• 5.5 tbsp packed light brown sugar, divided into 4 tbsp and 1.5 tbsp
• 2 tbsp sugar
• 1 large egg
• 3/4 cup plus 2 tbsp old-fashioned oats
• 1/2 cup all purpose flour
• 1/8 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt

• 3/4 cup sugar
• 1/2 cup packed light brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted, cooled slightly
• 6.5 tbsp heavy whipping cream
• 4 large egg yolks (save your whites for an egg white omlette or meringues)
• 1 tsp vanilla extract
• Powdered sugar (for dusting)

Preparation: Oatmeal Cookie Crust

Preheat oven to 350°F.  Line a metal cookie baking sheet with parchment paper and coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl.  Using an electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes.  Add egg; beat until pale and fluffy.  Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking sheet and press out evenly to edges of pan. Bake until light golden on top, 17 -18 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1.5 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Preparation: Filling

Position rack in center of oven and preheat to 350°F.  Whisk both sugars and salt in medium bowl to blend.  Add melted butter and whisk until blended.  Add cream, then egg yolks and vanilla and whisk until well blended.  Pour filling into crust.  Bake pie 30 minutes (filling may begin to bubble).  Reduce oven temperature to 325°F.  Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 22 minutes longer.  Cool pie 2 hours in pie dish on rack.  Chill uncovered overnight. DO AHEAD- Can be made 2 days ahead.  Cover; keep chilled.

Sift powdered sugar lightly over top of pie.  Cut pie into wedges and serve cold.

pictures courtesy of Dennis Hart


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