Tag Archives: momofuku

Pi Day: Momofuku’s Crack Pie

Happy Pi Day Everyone!

This is the first year I will be celebrating Pi Day by making pie. When polled by a few of my co-workers, whether they would prefer Key Lime Pie or Momofuku’s Crack Pie, they amazingly never heard of Momofuku or Crack Pie. I’ve got my work cut out and decided to try making the crack pie. I originally thought that the crack pie was a gooey, chocolate pie or some sort, but on further investigation, it was a custard type pie with a ton of egg yolks, butter and sugar in a cookie crust. One plus is that the recipe yields 2, 10 inch pies, though the pie ends up rather flat.

Cookie for Crust
2/3 cup plus 1 tbsp flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 stick softened butter
1/3 cup light brown sugar
3 tbsp sugar
1 egg
1 cup rolled oats

Heat oven to 375 degrees. In a medium bowl, sift together flour, baking powder, baking soda and salt. In a separate large bowl or stand mixer, cream butter with sugar. Once light and fluffy, add egg into butter mixture. Once incorporated, slowly beat in flour mixture. Once fully combined stir in oats. Spread on a cookie sheet and baked 20 minutes. Let cool to touch and crumble into a bowl.

Crumbled cookie crust
1/2 stick of butter
1 1/2 tbsp light brown sugar
1/8 tsp salt

Combine ingredients into a food processor and pulse until evenly combined and blended. The mixture should hold together when clumped between fingers. Divide in 2 separate 10 inch pie tins and flatten along the bottom and sides. Set aside.

Pie Filling That’s Really Healthy When It’s Opposite Day

1 1/2 cups sugar
3/4 cup plus 3 tbsp light brown sugar
1/4 tsp salt
1/3 cup plus 1 tsp milk powder
2 sticks butter melted
3/4 cup plus 2 tbsp heavy cream
1 tsp vanilla extract
8 egg yolks
2 prepared crusts

Heat oven to 350 degrees. in a large bowl, whisk sugar, brown sugar, salt and milk powder. Whisk in melted butter followed by heavy cream and vanilla. Gently whisk in egg yolks, being careful not to add too much air. Divide filling even in pie shells. Bake Pies one at a time for 15 minutes and then reduce heat to 325 degrees for 10 minutes or until filling is slightly jiggly and golden brown. Remove and cool on rack. Transfer to refrigerator until well chilled. Dust with powdered sugar before serving.

Momofuku Crack Pie Sans Powdered Sugar

If you have cholesterol problems, think hard before you eat this. Seriously… I’ve decided not to QA this pie until I bring it into the office tomorrow. Fingers crossed that it turns out good and that I make Christina Tosi proud.