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Momofuku Crack Pie

momofuku crack pie 8

Tonight we celebrate one year of Rolling Spoon – where Elizabeth and I chat with bands and musicians about what they like to cook and eat and where they like to stop on the road. It’s a lot of fun – we’ve talked to ZZ Top! Neko Case! Mudhoney! Loverboy! Bananarama! Jann Arden! Blue Rodeo! Martha Wainwright! and because Rolling Spoon is all about eating well and having fun, and because everyone loves a pie party, that’s what we’re having.

I made a few – better to have too much pie than not enough, right? – I made another strawberry-rhubarb, and a bourbon salted caramel ice cream pie, and a mango-strawberry-raspberry galette with puff pastry, and it was as good an excuse as any to make a Momofuku crack pie, which I haven’t managed to ever try yet. I wasn’t aware of its existence when I went to Momofuku, or I’d have righted that wrong.

momofuku crack pie 1
momofuku crack pie 2

It’s essentially a mass of butter and sugar with an oatmeal cookie base – carb loading of the very best kind. You do have to make a massive cookie, then bash it apart and press it back together again for the cookie crust, but it’s really no more work than mixing and rolling a batch of pastry from scratch. It’s a coarse, sugary, buttery cookie – you spread out the batter on a baking sheet, bake and bash.

momofuku crack pie 3

Then add a little soft butter and brown sugar to make it pressable.

momofuku crack pie 4

I imagine you could whiz it to a finer grind in a food processor, but I liked the idea of keeping it chunky and nubbly. Like an upside-down crumble.

momofuku crack pie 5

The filling is a magically delicious blend of melted butter, brown sugar, egg yolks and cream. Caramel sauce meets crème brûlée.

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Mine darkened quite a bit after the first half hour – just on one side; evidence of my old workhorse oven’s uneven temperature – so I covered that bit with a strip of foil and kept going.

Eyes on the prize.

momofuku crack pie 7

It comes out like molten sugar – set around the edges, but still a bit jiggly in the middle, with a slick of butter glistening on top. It’s meant to chill to help it set (read: congeal) into a dense, chewy pie that would make a fab square – I found it easier to eat with my fingers.

momofuku crack pie 10

Rather than cut it into slices, I think we’ll just pass out forks -survival of the fastest.

Momofuku Crack Pie

AuthorJulie

Yields1 Serving

Cookie Crust
1/2 cup butter, at room temperature, divided
1/3 cup golden brown sugar, divided
2 Tbsp. sugar
1 large egg
1 scant cup old-fashioned oats
1/2 cup all purpose flour
1/8 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
Filling
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 Tbsp. nonfat dry milk powder (optional)
1/4 tsp. salt
1/2 cup butter, melted
6 Tbsp. heavy whipping cream
4 large egg yolks
1 tsp. vanilla
Icing sugar, for dusting

1

Preheat the oven to 350°F.

2

In a medium bowl, beat 6 Tbsp. butter, 1/4 cup brown sugar and the white sugar for 1-2 minutes, until pale and fluffy. Beat in the egg.

3

Add the oats, flour, baking powder, baking soda and salt and beat until well blended. Scrape out onto a parchment-lined baking sheet and with the back of a dampened spatula (to keep it from sticking), spread out into roughly a 9x13-inch rectangle. Bake for 20 minutes, until golden and crisp. Cool completely.

4

Bash the big cookie into pieces and crumble it into a bowl; add 2-3 Tbsp. soft butter and 1 1/2 Tbsp. brown sugar, and rub it all together with your fingers. Transfer to a 9-inch pie plate and press the mixture into the bottom and up the sides. Place it back on the baking sheet.

5

To make the filling, whisk together the sugars, powdered milk (if you're using it) and salt. Stir in the melted butter and cream, then the egg yolks and vanilla, stirring until smooth. Pour into the crust.

6

Bake for 30 minutes, then reduce oven temperature to 325°F and bake for another 20 minutes, until the filling is brown in spots and set around edges but the middle still jiggles slightly when the pie is gently shaken. Cool for an hour or two on a wire rack, then chill uncovered for several hours or overnight.

7

Sift icing sugar over the pie and serve cold.

Category,

Ingredients

Cookie Crust
 1/2 cup butter, at room temperature, divided
 1/3 cup golden brown sugar, divided
 2 Tbsp. sugar
 1 large egg
 1 scant cup old-fashioned oats
 1/2 cup all purpose flour
 1/8 tsp. baking powder
 1/8 tsp. baking soda
 1/4 tsp. salt
Filling
 3/4 cup sugar
 1/2 cup (packed) golden brown sugar
 1 Tbsp. nonfat dry milk powder (optional)
 1/4 tsp. salt
 1/2 cup butter, melted
 6 Tbsp. heavy whipping cream
 4 large egg yolks
 1 tsp. vanilla
 Icing sugar, for dusting

Directions

1

Preheat the oven to 350°F.

2

In a medium bowl, beat 6 Tbsp. butter, 1/4 cup brown sugar and the white sugar for 1-2 minutes, until pale and fluffy. Beat in the egg.

3

Add the oats, flour, baking powder, baking soda and salt and beat until well blended. Scrape out onto a parchment-lined baking sheet and with the back of a dampened spatula (to keep it from sticking), spread out into roughly a 9x13-inch rectangle. Bake for 20 minutes, until golden and crisp. Cool completely.

4

Bash the big cookie into pieces and crumble it into a bowl; add 2-3 Tbsp. soft butter and 1 1/2 Tbsp. brown sugar, and rub it all together with your fingers. Transfer to a 9-inch pie plate and press the mixture into the bottom and up the sides. Place it back on the baking sheet.

5

To make the filling, whisk together the sugars, powdered milk (if you're using it) and salt. Stir in the melted butter and cream, then the egg yolks and vanilla, stirring until smooth. Pour into the crust.

6

Bake for 30 minutes, then reduce oven temperature to 325°F and bake for another 20 minutes, until the filling is brown in spots and set around edges but the middle still jiggles slightly when the pie is gently shaken. Cool for an hour or two on a wire rack, then chill uncovered for several hours or overnight.

7

Sift icing sugar over the pie and serve cold.

Momofuku Crack Pie
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About Julie

17 comments on “Momofuku Crack Pie

  1. Emily @ Life on Food
    June 2, 2014 at 6:49 pm

    I really want to go to Momofuku. And I really want to make this pie. I have heard about it for ages. Yum, yum!

  2. Jo-Anna
    June 2, 2014 at 10:15 pm

    This was delish Julie! I’ll definitely be making this pie!

  3. Jules @ WolfItDown
    June 3, 2014 at 2:08 am

    I wish we had a show over here where they talk with celebrities of what they like to make in the kitchen, that’d be such a great way of seeing them in a different way. Hmmm, do you know if there are any “rock star” recipe collections? I’d love to get my paws on that!

    This pie sounds and looks amazing! At a friend’s last night, we made curry popcorn and gooey peanut popcorn, so bad – but sooo good, perfectly accompanied by more friends and Game of Thrones 😀

    I hope you’ve had a great week so far, but judging by this post – you certainly have 😀 x J

  4. Erica B.
    June 3, 2014 at 1:30 pm

    This looks delicious! Sorry I missed the festivities last night. Happy Anniversary 🙂

  5. Fiona
    June 4, 2014 at 2:43 pm

    Man, I am sorry I missed that! Especially since I was sitting with a shrieking toddler the whole time.

  6. www.gabiklaf.com
    June 26, 2014 at 1:15 pm

    at first i thought i should include the momofuku pie in my diet plan, but it’s tooo too healthy, i’ll either grow more fat 😀 but it’s too too delicious can’t wait to try.. hugs for Julie 🙂

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