Momofuku Milk Bar’s Crack Pie
If it’s as addictive as crack, then US$44 is possibly the cheapest crack you can get yourself stoned or in this case, hyper sugary high. I am talking about the infamous Crack Pie, an old recipe revamped by the pastry chef Christina Tosi at Momofuku Milk Bar in NYC. I actually haven’t try the real deal from the Milk Bar, so I’ll take Anderson Cooper’s words for it that once you have tasted the crack pie, it will change your life.
However, I did have some of the crack pie made by Ellie (Almost Bourdain) adapted from a recipe posted on LA Times. She didn’t care how we are going to eat it, either with fingers or forks, so long we act fast for a very practical reason. A filling that is made with egg, butter and sugar will not hold for long in humidity and will simply melt into a molten lava of sticky sweetness. I did as I’m told, a quick shot of crack pie into my digestive system with an instant sugar rush through my blood stream, the head was slightly buzzing and then I realised I was hooked. There was no turning back, I am a crackhead.
Over a month ago, I decided to give the recipe a try and made the crack pie for Easter lunch party. On the website it says you can make two crack pies using 2 (10-inch) pie tins out of the recipe, but I only managed to make one and a half by using a rectangle tart pan and a small spring form ramekin tin. Maybe because I am greedy and prefer my pie to have a thick layer of filling. Man-size-it makes everything taste better.
I also rediscovered the enjoyment of Cornflakes, all thanks to momofuku. There are so many variety of cereals out there you can get, and Cornflakes is possibly the least likely I will pick. But using it for desserts has turned these bland corn crackers into a must have ingredients in my pantry these days. So instead of using rolled oats as requested in the recipe to make the pie base, I substituted it with Cornflakes. It gives the base a stronger buttery flavour as it turns brown quicker than rolled oats, and also add a layer of saltiness to the base which is nicely balanced with the overly sweet filling.
You do have to like your food rich to love crack pie. It may not look pretty from the outside, but it is that addictive sensation from the first mouthful that counts. Unfortunately, I did suffer heart burn from over indulging because of crack pie overload in one seating. Too much good thing can be bad for you – just like the crack. Consume at your own risk.
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Momofuku Milk Bar's Crack Pie (Adapted from The Los Angeles Times) Serves 6 to 8 Cookie for the crust Ingredients 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 1 egg Scant 1 cup (3 1/2 ounces) rolled oats (or cornflakes crumbs) Method 1. Heat the oven to 375 degrees fahrenheit (190 degree 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 cornflakes until incorporated. 6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. 7. Remove from heat and cool to the touch on a rack. 8. Crumble the cooled cookie to use in the crust.
For the Crust
Ingredients
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons
(3/4 ounce) brown sugar
1/8 teaspoon salt
Method
1. 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).
2. Press the crust into tart pan shell to form a thin, even layer along the bottom and sides of the tins.
3. Set the prepared crusts aside while you prepare the filling.
For the Filling
Ingredients
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
Method
1. Heat the oven to 350 degrees Fahrenheit (175 degree 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. Fill the tin shell.
5. Bake the pie for 15 minutes, then reduce the heat to 325 degrees (160 degree celcius) and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes.
6. Remove the pies and cool on a rack.
7. 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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A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
Love the idea of using cornflakes instead of oats!
.-= steph´s last blog ..Alligator Chicken Noodle Soup =-.
lol I’ve never tried crack… pie before =D Sounds good!
.-= angie´s last blog ..Home Made Pizzas (May 2009) =-.
Yay I bake with Cornflakes too!
What do you mean it doesn’t look appealing on the outside! I’d shoot this up for sure
.-= tangerine eats´s last blog ..Gooey Rocky Road Soufflé =-.
I could easily get addicted to this! Your pie looks fantastic.
.-= OohLookBel´s last blog ..Red Onion Jam with sausages and pseudo-mash =-.
oh man that looks so good. I really want a slice now
Hmmm. crack pie…. I want to make it again.
.-= Ellie (Almost Bourdain)´s last blog ..Jamaican Coconut Bread =-.
I don’t really mind having a bit of crack but I can’t have more than 1 spoonful. It’s way too rich and sweet for my weak-ass palate
.-= Karen | Citrus and Candy´s last blog ..Sydney Food Bloggers’ Battle Royale =-.
Mmmmm this pie looks great. The question that begs to be asked is who makes it better you or Ellie?
.-= Mark @ Cafe Campana´s last blog ..The Ten Commandments of the Grill – Cafe de Paris Butter =-.
Oh man I want pieee! That pie gave me the most insane sugar high, I think I need to make it for myself.
.-= Steph´s last blog ..Apple and Rhubarb Crumble Pie =-.
Sounds insane. The only thing I like rich are my men.. HA! I kid! It sounds like one of these things that I’ll only have a spoonful of.
.-= Phuoc’n Delicious´s last blog ..Taking some time out =-.
*i want me some crack pie*
.-= Amy @ cookbookmaniac´s last blog ..Banh Mi Thit – Vietnamese Pork Rolls – Miniature version =-.
Ooooh! This looks delightful! You’re right though, it looks really sweet. Just looking at it is giving me a toothache.
That looks so divine! So with the cooler weather does it mean you don’t have to rush the eating and can linger a little longer over the pie?
.-= Moya´s last blog ..Goodbye winter, hello spargel… =-.
I think that look s plenty pretty from the outside. I haven’t had the pleasure of trying the Momofuku Milk Bar crack pie, itself, but have much enjoyed David Chang’s awesome pork buns and green curry banana bread there. Thanks for showing me I can enjoy a little taste of that in my own kitchen now.
I just wanted to let you know that although your dessert looks delicious your continued reference to it being as addictive as crack etc in very poor taste. Has crack touched your life? It is heartbreakingly unpleasant and doesn’t conjure up pictures of anything delicious for some of us at all. It almost killed a family member. Please re- think the text on this recipe. Had to say it.
C
I had my first crack pie recently. It was seriously good that I told myself it is on my list of things to do this year.
.-= penny aka jeroxie´s last blog ..Melbourne CBD quick yummy lunch – N Lee & Cinnamon’s =-.
I like the cornflake twist you’ve added. The pie reminds me of ANZAC biscuits and those little cornflake honey cups we’d get at birthday parties as a kid. Soooo delicious
.-= Emma @CakeMistress´s last blog ..Chocolate Milo Cupcakes =-.
First Ellie, now you!! Gotta try this soon!
.-= Anh´s last blog ..Delicious Vietnam #1 – My favourite Vietnamese cookbooks. =-.
Dayuummmm that looks good! I shall have to try it sometime and probably with cornflakes too mmm
.-= FFichiban´s last blog ..Rick’s Wok n Noodles – Belrose, Sydney =-.
I haven’t ever had this but oh my goodness point me to the nearest 12 step program. It does look addictive
Went out and bought special tart tins especially to cook this! Can’t wait to have my first slice of crack ;o)
sugar, butter, cream, it’s got to be good!!
It looks amazing, please make one for my birthday!!
.-= Yas @ hungry.digital.elf´s last blog ..Sweet (almost) midnight time. =-.
Crackpie! What a great name! And it looks so lovely, golden, and sugary rich. Are you suffering from withdrawal symptoms now?
.-= Forager´s last blog ..A lobster feast at Golden Globe Seafood Restaurant, Burwood =-.
CRack Pie! I love it!hahaha
I adored pies very much but haven’t try having any of this yet! I think it looks great. I bet it tastes as marvellous as well. Have a great day!
Cheers, Kristy
Now you make me craving for a slice of this crack …. i like cornflakes though, on the contrary.
.-= J2Kfm (Malaysian Food Blog)´s last blog ..Strawberry Moment Dessert Cafe @ Cameron Highlands =-.
Today, i attempted to make a momofuku “crack pie”. Then i attemted to eat it.
You know something is ridiculously rich when you need a pot of thickened cream on hand to cut through the richness in between each spoonfull. And i mean a BIG pot of cream. Buttery, butterscotchy mess bubbled over the sides during cooking, and belive me, it was the most wonderful goo to ever bubble. NOT for those on a diet, i ate a whole (mini, definately NOT the big size) one straight from the oven with a still liquid centre. It’s like drinking melted butter, only better.
Then came the sugar rush……. and the extra clothes sizes