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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.
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