When I visited New York, I managed to fit in a visit to Momofuku's Ssam Bar, but a visit to the Milk Bar was not on the cards. Unfortunately there is only so much you can do in a limited time. Having read so much about their crack pie, I decided to do the next best thing. Recreate it myself.
As the recipe makes two pies, making them for a tribal get together to celebrate my father-in-law's birthday seemed a good idea. We also had suckling pig on a spit, but more about that another time.
At first you may find this recipe a little daunting, as you have to make the biscuits for the pie base. My suggestion, make them a day or two before and store in an air tight container. Then you will find the final steps of making the pie very easy and quite quick.
What did I think of the pie? Did it live up to its addictive 'crack' namesake? Considering I have never had crack, and from what I know, no, the pie would not have the same addictive qualities. I don't feel the need to eat it three times a day, nor rob a liquor store to get my hands on some. Saying that, it is seriously good! A slice of this sweet, buttery, gooey pie, is not enough. It's been a few months now since I baked the Crack Pie, and cravings bake one again are starting to become stronger and stronger. All I can say, once you have made it, you will want to make it again.
Momofuku Milk Bar's Crack Pie
Makes 2 pies, 6-8 servings each
Cooking time: 1 ½ hours + cooling & chilling times
Note: Adapted from Momofuku. You will need 2 (25cm/10 inch) pie tins, with a loose base.
Printable Recipe
Momofuku Milk Bar's Crack Pie
Ingredients
- Crumbled cookie for crust
- ¼ cup butter
- 1 ½ tablespoon brown sugar
- â…› teaspoon salt
- 1 ½ cups caster sugar
- ¾ cup light brown sugar level & loose
- ¼ teaspoon salt
- â…“ cup + 1 teaspoon milk powder
- 1 cup butter melted
- ¾ cup +2 tablspoons heavy cream
- 1 teaspoon vanilla extract
- 8 egg yolks
- 2 prepared crusts
- Powdered sugar garnish
Instructions
- Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between the two pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
- Heat the oven to 180 degrees C.
- In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
- Gently whisk in the egg yolks, being careful not to add too much air.
- Divide the filling evenly between the 2 prepared pie shells.
- Bake the pies, one at a time, for 15 minutes, then reduce the heat to 160 degrees C and bake until the filling is slightly wobbly and golden brown, about 10 minutes. Remove the pies and cool on a rack.
- Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Do tell dear Belly Rumbles' reader, do you try to recreate 'famous' recipes from establishments you aren't able to visit?
Madeline
I have made the Crack pie a couple of times. It is essentially a Sugar Pie, with an oatmeal cookie crust instead of a regular pie crust. The name "sugar pie," says it all. It is extremely sweet, and meant to be eaten in very thin slices. I believe a single 9" pie is meant to serve 16...
I live in Colorado, nowhere near the restaurants that come up with these awesome sounding foods, so yes, I have tried to re-create them.
*The Momofuku "Volcano" is another BIG cooking project. It is essentially a potato Knish, with a bread dough crust and gruyere cheese that 'erupts' from the dome as it bakes. Delicious, but not really worth the time to make it.
*The Ikea DAIM pie is another uber sweet dessert, an almond torte cake with a custard filling, and a rich chocolate ganache topping with toffee bar chunks strewn across the top. Too rich to enjoy more than a couple of bites...
*I tried making giant soft pretzels, complete with dipping them in a lye water bath. Tasty, but hard to get just right.
One "copycat" recipe that I enjoy, although it too, is very sweet, are home-made Nakd bars. Essentially a 3:2 mix of dried Mejool Dates and finely chopped cashews, with a teaspoon of orange extract. I made them substituting 25% of the dates with dried cranberries, shaped them into bite sized piece and dipped them in dark chocolate. A truly decadent morsel...
SarahKate (Mi Casa-Su Casa)
Amazing... so much sugar! I'd love to give this pie a try just once, but I'm not a huge fan of sweets so I'm not sure how much I'd like it. Good on you for making it... what a project!
Sara
I am a savoury girl at heart, but am glad I made it and did enjoy the slice (or slices) that I had.
Iron Chef Shellie
LOL!! I'm glad you didn't get drug addiction behaviours from this. I've been meaning to try making this for a while.... and I mean the pie, not the drug 😉
Sara
LOL, I figured you meant the pie. Is worth having a go at and making.
ChopinandMysaucepan
Dear Sara,
I have found so many recipes that can actually be broken up into smaller tasks and some prepare the day before to make cooking easier on the day itself, especially when entertaining at home. Nice looking pie and don't leave that blogpost about the suckling pig on spit for too long.
Sara
I love recipes that you can break down to different tasks over a couple of days, so much easier and less stress.
Lorraine @ Not Quite Nigella
Hehe it's a great name even if it doesn't make you want to rob a store to steal money to make it. Your version looks great! 😀
Sara
Is a catchy name, but yep, not knocking over any stores for it.
Renata
I wish I had the talent to recreate such recipes, looks fantastic!
Sara
Thanks Renata, your recipes on your blog are amazing!
john@heneedsfood
Good one for recreating the recipe! I only made it to the Momofuku Milk Bar in New York by accident. We were craving a coffee and I noticed the crack pie in the cabinet. Of course I bought it just to see what all the fuss was about. I found it much like a caramel slice and after two small bites I took it back to the hotel and left it in the fridge. It eventually went in the bin. Way too sweet for me.
Sara
I have done that in the past with food, buy it because you feel you need to try it, then it gets thrown out before you check out of the hotel. I am normally a savoury person, but quite liked the crack pie, I am sure it isn't the same as the Milk Bar version, but would be interesting to compare.
Miss Piggy
I have to say I found their compost cookies WAY more addictive than the Crack Pie...but I'd happily eat them both again anytime.
Sara
Hopefully I will get to try the real deal on my next visit to NYC
Nic@diningwithastud
I can see how it would be addictive but I think when oyu make it yourself, and see how much fat and sugar goes in to it, you can restrain haha. Looks great though 🙂
Sara
I was glad that I made it to be shared due to all the butter and sugar, but wow, was pretty damn good!