Momofuku Milk Bar - The Crack Pie Recipe

Martha Stewart said "crack" on national television.  I heard it with my own ears.  You can, too, if you go to this Eat Me Daily post.  Anyone familiar with the Momofuku Bakery and Milk Bar in Manhattan knows that if you're talking crack, it's in reference to the crack pie David Chang whips up there.  Martha visited the now famous chef's concept bakery when it first opened, and she and only she could get him to divulge the recipe for this notoriously addictive pie.  Martha rocks.

This pie, as it turns out, rocks, too.  Here's why:

• It's got relatively few ingredients, and none of them fancy/unusual (at least this version)
• It's rather easy to make, and you only need a baking pan and a 10 inch pie pan
• It's delicious - really, really delicious... and I don't even like pies overall

First, the ingredients. The recipe on the show was by weight, but several good people around the web have converted this to volume measurements - something I didn't know right away as I furiously scribbled down the aired recipe and then nearly cry when I realized I don't own a food scale.  Thank you, web people.  I then halved the recipe for just one pie (the show's recipe was for 2, 10 inch pies) and made a couple key changes: I took out the dry milk, for one.  Why?  I don't think most people have dry milk around the house, I certainly didn't, and I feel the purpose of this recipe is the awesome convenience of not having to run out for special ingredients.  If you have dry milk, or want to go out and buy some, bless your heart.  Here is a version from The Boston Foodie left untouched by my meddling.  

I gotta warn you, any pie that has few ingredients is going to, obviously, have larger quantities of each: in this case that means lots of eggs... and lots of butter.  But seriously, it's called CRACK pie, so you can't really expect vitamins and minerals, can you? 

A note on the eggs: there are three yolks required for the recipe (hey, the original wanted FOUR).  Might seem like a waste of whites, especially if you don't get lucky and get a double yolk like I did (Ha!), BUT, did you know you can freeze your egg whites?  Yep.



Recipe: Momofuku Crack Pie - Peas Love Carrots Version (makes one 10-inch pie)

For the cookie:
1/4 cup unsalted, room temperature butter (1/2 stick)
1/4 cup light-brown sugar
1 1/2 tablespoons granulated sugar
1 medium egg
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt


For the crust:
1/4 cup unsalted, room temperature butter (1/4 stick)
1/2 tablespoon light-brown sugar
Pinch of salt


For the filling:
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup plus 1 tablespoon light-brown sugar
1/8 teaspoon salt 
1/2 cup melted, unsalted butter (1 stick)
1/4 cup plus 1 tablespoon heavy cream
1/8 teaspoon pure vanilla extract
3 egg yolks plus 1 whole egg


Confectioners' sugar, for dusting 


What to do with it all...

• First make the cookie - preheat oven to 350 degrees
• Combine all the ingredients for the cookie and mix until well blended
• Spread mixture on a greased cookie sheet (you can also line the cookie sheet w/parchment instead)
• Bake cookie for 12 - 15 mins, or until golden

• Let cool enough to handle then crumble into a large bowl and add the crust ingredients and combine well
• Press crust into 10 inch pie pan, bottom and sides, and set aside

• To make the filling - reduce oven to 325 degrees
• Combine filling ingredients in a large bowl and whisk until smooth

• Pour into pie crust and bake for 15 minutes, or until somewhat set
• Reduce oven temperature again to 315 and bake until the top is browned
  
• Remove from oven and cool slightly
• Refrigerate for at least 30 mins and dust with confectioner's sugar before serving