This is the stuff of legends. I had been hearing about this wonderful, mythical creation for a while. Was it worth all they hype? I had only read glowing, GLOWING reviews of any of the momofuku restaurants in NYC, but it wasn’t until I saw the episode of No Reservations when Anthony Bourdain sits down with the man behind the myth, David Chang. He seemed like a dude. A cool dude who just liked good food. Someone you wanted to sit next to at a bar (not W. style, don’t get me wrong). I was sold, I had to make Crack Pie.
What better an occasion to try it out than the legendary event itself, Crabfest. Every summer, Manfriend’s friends get a whole mess of crabs, and a whole mess of friends, and have a great time.
So what was it like? Did it actually taste like or have the addictive qualities of illicit narcotics? Who would I be to debunk this myth…you’ll just have to try it for yourself.
Momofuku Milk Bar’s Crack Pie
(from The Los Angeles Times)
Servings: Makes 2 pies (6 to 8 servings each)
Note: This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
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
- 1 egg
- 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.
- 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. * I used one round tart pan and one rectangular tart pan.
- 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 (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.