Sunday, March 14, 2010

Momofuku's Crack Pie

Momofuku Crack Pie Bars

It's "Pi Day"! Normally, I don't give a hoot about such things, but this year there was a recipe I had been wanting to try for a while and so I figured this was the perfect time to make it. A lot of people have been posting this recipe lately. Now I completely understand why. I've never been to Momofuku, but I was intrigued when I heard of their "crack pie". Mostly because I thought the name was so funny. I was also surprised that they would charge $44 for a pie. I made this in the comfort of my home for a fraction of the cost of the store's version and I think it came out pretty well. I baked this in my 9-inch square pan and cut it into bars. The cookie takes less time to bake than what was called for and the pie itself took more time, but otherwise, this went off without any problems. I'm convinced that the cookie crust is what makes this dessert so "crack-like". This is sweeter than desserts I normally enjoy, but if you feel like splurging, this is certainly the way to go.

Momofuku's Crack Pie Bars

Momofuku's Crack Pie

As found in the LA Times, adapted from Momofuku Milk Bar in NYC

Makes 1 9-inch pie

Cookie for crust:
1/3 cup plus 1/2 teaspoon flour
Pinch baking powder
Pinch baking soda
1/8 teaspoon salt
4 tablespoons softened butter
3 tablespoons brown sugar
1 1/2 tablespoons sugar
1/2 of a lightly beaten egg
Scant 1/2 cup rolled oats

Crumbled cookie for crust
2 tablespoons butter
2 teaspoons brown sugar
Pinch salt

3/4 cup white sugar
7 1/2 tablespoons (3.5 ounces) light brown sugar
1/8 teaspoon salt
3 tablespoons plus 1/2 teaspoon milk powder
1 stick butter, melted and cooled
1/4 cup plus 3 tablespoons heavy cream
1/2 teaspoon vanilla extract
4 egg yolks
1 prepared crust
Powdered sugar, garnish

To Make the Cookie:
Heat the oven to 375 degrees.

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

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.

Whisk the egg into the butter mixture until fully incorporated.

With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a greased baking sheet and bake until golden brown and set, about 10-15 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

To Make the crust:
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). Press the crust into the pie tin 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 and assembly:
Heat the oven to 350 degrees.

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.

Gently whisk in the egg yolks, being careful not to add too much air.

Spread the filling over the prepared pie shell.

Bake the pie for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 15-20 minutes. Remove the pie and cool on a rack.

Refrigerate the cooled pie until well chilled. The pie is meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

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dawn said...

OMG. I have been dying to make this. And even thought of doing it in bar form too since I have a shitty pie plate.
I've heard such wonderful reviews on this pie. Esi, send me some girl--have pity on me? LOL

Erica said...

Pure indulgence! Looks fabulous. I'm sure the cookie crust more than makes it!!!! Happy weekend :)

Kasey said...

I've been seeing this everywhere! Seems like everyone is obsessed with Momofuko. This looks like it's definitely worth trying :)

Jenn said...

I love the name of it. That how you know it'll be addicting.

M. said...

I've been hearing about this funny sounding pie for quite some time now...but I haven't head the pleasure to try thank you for posting this recipe :)

arugulove said...

I keep seeing this recipe popping up everywhere. I'm so curious to try it, it looks amazing!

Andrea said...

I've never been to Momofuku either! I don't really have an excuse, it's probably time to try it. But it sounds like making this is a lot more budget friendly! One day I'll copy you.

Memória said...

I need to try this out, too. It looks delicious.

Maria said...

Lots of butter and sugar-so much better than crack:)

Esi said...

Dawn, I will totally send you some! I can't wait to see your take on it! Sure it's amazing.

Kasey, it is sooooo good. So worth the effort.

Erica, Jenn, M., arugulove, Memoria, and Maria. Seriously, try it. I can't stop taking bite of it today. Going to share with my work colleagues tomorrow!

The Active Foodie said...

I have been wanting to try this recipe as crack is dessert ;)

shaz said...

Happy Pi Day :) I've been eyeing this recipe, glad to know it's do-able. The filling looks so very decadent.

Kate @ Savour Fare said...

I'm totally intrigued by this recipe, too, but it seems SO SWEET. Is it mouth aching?

Diana said...

I've had my eye on the crack pie ever since the LA Times published the recipe. I think I know how I'm going to be celebrating the end of Lent... yum! :)

Gaby said...

crack pie? I think I will have the entire pie please... k thanks!!! Tell me you are making this for the bake sale!! I will buy them all!

badbin said...

Wow, this sounds delicious... love the name, too. Will have to try it, maybe for an upcoming birthday party.

Hey, have you ever made Hot Cross Buns? Easter's coming and I want to try but can't find a recipe that sounds like the ones we used to get in NZ.

Joie de vivre said...

Can't believe I missed pi day by a day! I completely forgot! :( I love the name of this pi(e). Great way to celebrate.

angela@spinachtiger said...

Is this one of those 2 desserts for one, in that the cookie could stand alone. Very sweet looking, but hey.

Esi said...

Kate, it's very sweet, but not mouth-aching. There is a bit of salt in the crust and filling to balance it out.

Gaby, I think this is the winner for the bake sale!!!

badbin, sorry, I have never made hot cross buns before, but if I get a chance to try before Easter, I will certainly post them.

Cinnamon-Girl said...

I have been seeing this everywhere too - but your bars are by far the best that I've seen! Heavenly.

Juliana said...

I never had this pie...looks delicious, something that I should give a try...

Lisa said...

I've been to Momofuku but never had the crack pie. I must admit, though...the food is fabulous, from start to finish. I'm so glad you posted this recipe and yours looks amazing! The recipe kind of reminds me of a cookie crust pecan pie with cream and milk, minus the pecans.

LetMeEatCake Eat With Me! said...

mmm one of my faves! i've made this one and love it. it almost tastes like pecan pie without the pecans :)

Foodycat said...

So it's just an oaty crumb crust with a custardy filling? And they charge $40 for it? It must be crack!

jessjess said...

Sorry but in your post you said the cooking time was much shorter in the square pan than in a pie pan, and I was wanting to make them into bars like your photo. Do you recall the cooking time? Thank you so much, they look fabulous!

Esi said...

Jess, I found I actually needed to cook the pie longer than the original recipe called for. However, the cooking time for the cookie in the crust was much shorter than called for. I pulled it out when I could smell it beginning to burn a bit.

Jill said...

Have tried this recipe many times...delish!

Esi said...

Jill, it is one of my favorites! I can't make it often, because I don't trust myself around this pie :)