Momofuku Milk Bar’s Crack Pie

momofuku milk bar's crack pie

Disclaimer: the following noms are not for the faint of heart. Or the faint of insulin. Or really for anyone concerned with their blood sugar or overall health in general. However, if you’ve been looking for the most eye-twitch-inducing, delicious, butter- and sugar-filled rush of life, then tread onward.

I had heard mentions of this crack pie before; in hushed whispers, in dark alleys, in tweets of far less than 140 characters for fear of getting caught. “It’ll make you go crazy,” they said. “They… they even put powdered sugar on it before they serve it, man… I couldn’t feel my feet for days afterwards.” Well, that’s probably because you’re diabetic.

At the restaurant where it’s sold, it goes for $44 a pie. That’s some serious bumping.

So, obviously, I had to try it. Snickerdoodles? Psh. Gateway sweets. This is the real deal.

I am classifying this as Epic Noms. Mostly because it doesn’t fit into the Healthy Noms category (pants are too tight) and it does take a considerable amount of time to make, so Speedy Noms ain’t cuttin it either. But I definitely, definitely recommend this adventure.

Momofuku Milk Bar’s Crack Pie

Recipe from the LA Times

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)

Ingredients

ingredients

For the cookie that makes the 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

For 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

For 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 (or 1/3 cup milk)
  • 1 cup (2 sticks) butter, melted
  • 3/4 cup plus a scant 2 tablespoons heavy cream (or a scant 1/2 cup if using milk in place of milk powder)
  • 1 teaspoon vanilla extract
  • 8 egg yolks
  • 2 prepared crusts
  • Powdered sugar, garnish

Directions

For the cookie that makes the crust:

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.

cookie crust raw

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.

For the Crust:

making the crust

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.

As you can see here, I only had one pie shell, and one loaf pan. Whatever. Do keep in mind though, that I had to bake the loaf pan version about another 15 minutes extra, because the filling went a about an inch thicker than in the pie pan.
tale of two crusts

For the filling:

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder, if you have it. If you don’t have milk powder, mix in the 1/3 cup milk alongside 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.

making the filling

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 15-20 minutes. Remove the pies and cool on a rack.

6. 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.

one pan

Warning: this pie is addictive. I don’t want to sell anyone out, but I brought this to to the office and it was gone after SIX minutes. Six. That’s 360 seconds for an entire pie to be devoured. Just saying.

Happy Eating :-)
mallyfuku

Comments

  1. ting says

    i may be part of that guilty party, but honestly, you’ve turned us all into crack whores!! om nom nom nom. stealing recipe! thx for sharing!!!!

  2. Devin says

    Made this, and it is fantastic. Left the 2nd pie in the fridge for a couple of days, and I think it is even better than the first. YUM YUM

Trackbacks

Leave a Reply