Crack Pie.

I made Crack Pie in the morning, photographed it in the afternoon, went to dinner with half a pie left, went to bed with a quarter of a pie, and woke up with the entire pie gone. It’s the crack-like disappearance that really likens this pie to any sort of drug.

Where did it go? Who ate it? And more importantly, when can I get some more?

Crack Pie
From the LA Times and Momofuku

Makes two pies, either 10-inch or 9-inch pie tins, but note that the smaller pie tin will result in a longer cooking time, about five minutes. I just winged it and used a long rectangular tart pan (half a recipe still). Approximate cooking time was five minutes less for each step of baking.

Cookie for Crust

2/3 cup plus 1 tablespoon all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup (2.5 oz) dark brown sugar

3 tablespoons (1.25 oz) white sugar

1 egg

Scant 1 cup (3.5 oz) rolled oats

1. Preheat the oven to 375 degrees. In a medium bowl combine the flour, baking powder and soda, and salt. In the bowl of a stand-up mixer beat the butter and sugars together until light and fluffy with the paddle attachment. Whisk the egg into the butter mixture until fully incorporated. With the mixer running, add the flour mixture, a little at a time, until fully combined. Stir in the oats until just incorporate.

2. Spread the mixture onto a 9 inch by 13 inch baking sheet and bake until golden brown and set, about 15-20 minutes. Allow to cool and then crumble the cookies, storing for later use.


Crumbled cookie for crust

1/4 cup (1/2 stick) unsalted butter, room temperature

1 1/2 tablespoons (.75 oz) dark brown sugar

1/8 kosher teaspoon salt

1. Combine the crumble cookie, butter, brown sugar, and salt in a food processor and pulse until evenly combined and blended. Divide the crust between two 10-inch pie tins, pressing the crust into each shell to form a thin, even layer along the bottom and sides of the tines. Set aside.


1 1/2 cups (10.5 oz) white sugar

3/4 cup plus a scant 3 tablespoons (7 oz) light brown sugar

1/4 kosher teaspoon salt

1/3 cup plus 1 teaspoon (.75 oz) milk powder

1 cup (2 sticks) unsalted butter, melted

3/4 cup plus a scant 2 tablespoons heavy whipping cream

1 teaspoon pure vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, to finish

1. Preheat 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 the heavy whipping cream and pure vanilla extract.

2. Gently whisk in the egg yolks, being careful not to add too much air. Divide the filling evenly between the two 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 pecan pie). Remove from heat and allow to cool on a rack. Refrigerate until chilled, then serve, cold, finished with a dusting of powdered sugar.


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