A few weeks ago my friend Carly asked if I had ever tasted Crack Pie. Crack Pie? Huh? She then explained it’s some crazy addictive pie she’d heard about, and that you can buy it online from Momofuku Milk Bar  for $44. Yes, $44. As fate would have it, the LA Times ran an article  about the pie the very next day, and included in the article was the recipe. I promised Carly I would make it.
So when I got invited to a friend’s Oscar party, I figured hey, why not try out the Crack Pie? Since the recipe yields two pies, I had grand plans of tasting one pie then freezing the rest of it so Carly could try it, and bringing the other pie to the party. Of course, my oven had other plans and I burned the first pie beyond repair (totally my fault, I set the oven incorrectly). This meant I only had one pie to work with and I would be bringing something I had never tasted to the party.
To make matters worse, I read tons of reviews and everyone said their pies were jiggily and oozing and undercooked so I cooked mine about 10 minutes longer, and when I took it out of the oven the top was cracked which made me fairly certain I had over-baked it. However, the final step of the recipe calls for a light (I have a heavy hand apparently) dusting of powdered sugar which covered the ugly exterior and no one was ever the wiser.
Fortunately, it was a huge hit. As in, OMG WHAT IS THIS PIE? IT IS SOOOOOOOOOO GOOD! and I CAN SEE WHY IT’S CALLED CRACK PIE, IT’S BETTER THAN CRACK (if you say so). The pie is crazy rich with a caramel flavor and gooey interior. A slice held its shape for about .23 seconds before becoming an oozy mess on a plate, but no one cared. It was that good. In fact, it’s a “I’d eat this straight from the fridge with
a spoon my fingers kind of good. Although, I have to admit, I don’t think I’d pay $44 for it.
Some notes: 1. I hate “scant” measurements and used the weight measurements whenever possible. 2. My pies felt super jiggily after taking them out of the oven at the lower temp, so I baked them for an additional 10 minutes, which I’m still not sure they needed.
Photos of the process here .
Ingredients for Cookie for Crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
Scant 1 cup (3 1/2 ounces) rolled oats
- 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 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 crust.
Ingredients for Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) 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.
Ingredients for Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
- 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.
- 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 (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
- 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.
Recipe from the LA Times .