Momofuku Crack Pie
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.
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.
Then add a little soft butter and brown sugar to make it pressable.
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.
The filling is a magically delicious blend of melted butter, brown sugar, egg yolks and cream. Caramel sauce meets crème brûlée.
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.
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.
Rather than cut it into slices, I think we’ll just pass out forks -survival of the fastest.
Momofuku Crack Pie
AuthorJuliePreheat the oven to 350°F.
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.
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.
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.
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.
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.
Sift icing sugar over the pie and serve cold.
Ingredients
Directions
Preheat the oven to 350°F.
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.
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.
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.
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.
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.
Sift icing sugar over the pie and serve cold.
I really want to go to Momofuku. And I really want to make this pie. I have heard about it for ages. Yum, yum!
This was delish Julie! I’ll definitely be making this pie!
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
This looks delicious! Sorry I missed the festivities last night. Happy Anniversary 🙂
Man, I am sorry I missed that! Especially since I was sitting with a shrieking toddler the whole time.
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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