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 Crack Pie

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  • Total Posts: 1281
  • Joined: 8/10/2008
  • Location: SFBay Area, CA
Crack Pie Fri, 05/24/13 9:53 PM (permalink)
The Crack Pie from the Momofuku Milk Bar in NYC has become legendary in a very short time.  When two completely different people mentioned the pie to me within a day of each other, it was time for me to make it. 
Although I have the cookbook by pastry chef Christina Tosi, I made the one-pie version she developed for Bon Appetit/Epicurious:
Here's a quick report on my findings.
First, I slightly overbaked mine because I forgot to push the start button when I set the timer. (My bad!!)  But all was definitely not lost, and when all was said and done it looked like many of the images in a google search of it, and it was tasty. (A little extra caramelization can be a fine thing!)

The filling reminded me of pecan pie without the nuts, although it might be a little different if baked for a slightly shorter time.  Just know that it's going to be very sweet.  The crust is actually a crumb crust made from an oatmeal cookie dough which you bake as part of the recipe.  There's some salt in the crust that helps offset the sweet filling, but I think it could use a little more.
Anyway, that's my report!  Think I'll go wash that down with something savory now.
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