Sold at Momofuku Bakery & Milk Bar in Manhattan, this pie has taken New York City by storm – out-of-town demand is so high that the bakery ships the pie by FedEx. Why not try making this for that special woman in your life this Mother’s Day?
Crack Pie is a twist on Chess Pie — an old-school dessert found in the “Joy of Cooking,” popular because it can be made with common pantry ingredients such as butter, eggs, sugar and vanilla.
The crust is rustic and unrefined — don’t bother trying to get a perfect edge as you press it into the pie plate. It isn’t going to happen.
The pie is baked at 350 degrees for 15 minutes, and then 325 degrees for about 10 minutes, just until the top is golden brown. The interior will jiggle when you remove it from the oven.
You will fear that the pie is undercooked.
But you must have faith.
It’s not an understatement to say that this pie defies description. It’s ooey-gooey. Buttery and rich. Silky. Pillowy. It’s not like any pie you’ve ever had before because that salty-sweet-crunchy-oaty crust is as much a part of the pie as the filling itself.
Cookie for crust
2/3 cup + 1 tablespoon flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup light brown sugar
3 tablespoons sugar
1 cup rolled oats
1. Heat the oven to 375 degrees.
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 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.
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoon 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.
1 1/2 cups sugar
3/4 cup + 3 tablespoons light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon milk powder
1 cup (2 sticks) butter, melted
3/4 cup + 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
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 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 (optional).
The pies can be served warm or cold; the filling will be gooey.
Dust with powdered sugar before serving.
Do you spread the cookie out to fill the 9×13 sheet in the first part? How thick should it be? Inquiring minds want to know.
I don’t know – I haven’t had a chance to make this yet….