Easy bastardised recipe of Momofuku's Crack Pie

  12 August 2010

The first time I tried the famed Momofuku Milk Bar ‘Crack Pie’ was waaay back in March at Jacq’s 21st made by Ellie. It was everything I had heard- rich, sweet, gooey and would have cost US$44 per pie at the New York eatery. Now, I bake full time at The Biscuit Tree and most of the time the last thing I want to do when I get home is bake. I don’t like super long recipes that use millions of bowls cos I hate washing up. And I didn’t want to make the crust because I am lazy and used my own shortbread so if you want to follow the original recipe click here. The recipe makes 2 pies which is awesome because once you try it you’ll never look back cos it is freaking addictive hence the name ‘crack pie’. (Drugs are bad mmkay?)

Line up your ingredients:
297g sugar
198g light brown sugar
1/4 tsp salt
21g milk powder
1 cup butter, melted
3/4 cup plus a scant 2 Tbsp heavy cream
1 tsp vanilla extract
8 egg yolks

For the crust:
600g biscuits (cos I wasn’t making the base from scratch)
2 Tbsp melted butter

So whiz the 600g biscuits in a blender until all crumbly and add the 2 Tbsp of melted butter. Give it a stir and the mixture should be just about able to re-form into dough. If not add more butter but be careful of adding too much or the tart shell will leak and be greasy. I used Traditional Scottish shortbread cos I like a buttery crust over a digestive cookie type of crust but hey whatever floats your boat

Divide the biscuit mixture into 2 pie/tart tins. I used one round tart pan and one rectangular tart pan. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Don’t leave any holes!

Pre-heat oven to 175C. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. I was annoyed that the smallest packed of milk powder I could buy at Woolies was one freaking kilo. I now have 980 grams of milk powder left oh gawd. And no I don’t like yoghurt. Or drinking milk straight.

Whisk in the melted butter. It’s alot easier nuking the butter in a measuring cup instead of measuring out the one cup of butter and then nuking. It may seem obvious but wow my brain doesn’t work when I bake at night! Also yes that is a crapload of butter. IT’S WHAT MAKES IT SO TASTY.

Then whisk in the cream and vanilla

Gently whisk in the egg yolks, being careful not to add too much air. Yes that’s alot of eggs. I have so much egg white now i have nfi what I’m gonna do with em (no way am I doing macarons)

Divide the filling evenly between the 2 prepared pie shells. I wanted some of the filling by itself so filled some ramekins too heh Bake the pies, one at a time, for 15 minutes, then reduce the heat to 165C and bake until the filling is slightly jiggly and golden brown for about 10 minutes. Bake longer if you want a firmer filling.

Remove the pies and cool on a rack. Dust with a lil icing sugar and tadah! The pie is meant to be eaten chilled but honestly I preferred to eat it while it’s still warm. With a spoon. Standing at the sink.

Yeah my plating sucks balls but I really wanted some ice cream to go with my warm gooey tart oh baby enjoy the crack pie dudes! And remember drugs are bad!

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