Addicted to crack pie…

We all have addictions – I have multiple (food, shoes, etc) – one of the things that I absolutely cannot live without is coffee. It is not unusual for someone at work to comment on the well worn path between my office and the cafe. I take these comments with good humour, but I do want it officially on the record that I do NOT have a problem. I used to, but I’ve managed to cut down and generally only have one (maximum two) in a day. It wasn’t always like this…

Me: I NEED a coffee!

Dr V: How many do you have in a day?

Me: Not many.

Dr V: Exactly how many?

Me: Seriously, it’s only a few…

Dr V: What, 10?

Me: Noooo, of course not!

Dr V: Well?

Me: About 4 – give or take.

Dr V: You are aware that your response is that of an addict…

After that I had to admit to having a problem (if Dr V say’s it’s a problem who am I to argue) and so I cut back. The other day, while waiting for my coffee to be made, I watched the queue (and there is always a queue) progressing – we were automatons we line up, hand over our cash and, in a assembly line, get handed our caffeine shot (excuse the pun) in the form of a deliciously warm creamy caramelly coffee… walking away with a smile… Well it did seem a little like a drug distribution system. The similarities had me thinking back to that conversation with Dr V and my need for coffee…

Speaking of addictions, today’s recipe is Momofuku’s Crack Pie – named thus because is it is so good its better than crack (you can read a review in the LA times). I must say I agree (not that I’ve ever tried crack) – but this pie is the kind of thing that I can imagine digging into late at night, when self control has gone, pie in one hand and spoon in the other – before long there would be nothing left for anyone else…

Momofuku’s Crack Pie

Adapted from the recipe published in the LA Times
This recipe makes a 10-inch (25cm) pie.

Cookie for crust
50g plain flour
a pinch baking powder
a pinch baking soda
2 pinches salt
30g unsalted butter
35g light brown sugar
15g caster sugar
½ an egg (25g)
50g rolled oats

  1. Preheat oven to 190 degrees Celsius
  2. In a small-medium bowl, combine the flour, baking powder, baking soda and salt.
  3. In a mixer (using the paddle attachment), beat the butter and both sugars until light and fluffy.
  4. Add the egg into the butter mixture until fully incorporated.
  5. With the mixer running beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
  6. Spread the mixture onto a lined biscuit tray and bake until golden brown and set (about 20 minutes). Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Cookie crumbs (recipe above)
20g unsalted butter
10g light brown sugar
a pinch salt

Combine all ingredients in a food processor and pulse until evenly combined and blended. Press the crust into the base and sides of a 10-inch/ 25 cm pie tin.

150g caster sugar
100g light brown sugar
2 pinches salt
10g milk powder
60g butter, melted
100g heavy (double) cream
½ tsp vanilla
4 egg yolks
icing sugar, garnish

  1. Heat oven to 175 degrees Celsius
  2. Ina  large bowl, whisk together the sugars, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
  3. Gently whisk in the egg yolk, being careful not to add too much air.
  4. Pour filling into prepared pie shell.
  5. Bake for 15 minutes. Reduce heat to 160 degrees Celsius and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove from oven and cool.
  6. Refrigerate the cooled pie until well chilled. Serve cold. Dust with icing sugar before serving.

To make things easier I’ve put together a shopping list of all the ingredients for you.

50g plain flour
a pinch baking powder
a pinch baking soda
less that ½ tsp salt
110g unsalted butter
115g light brown sugar
15g caster sugar
½ an egg (25g)
50g rolled oats
10g milk powder
100g heavy (double) cream
½ tsp vanilla
4 egg yolks
icing sugar, garnish

This entry was posted in Food, Sweets and tagged , , , . Bookmark the permalink.

4 Responses to Addicted to crack pie…

  1. YUM! I have the Milk Bar cookbook and have stared longingly at this recipe for a while now. You have inspired me to get cracking! – Ahem, pardon the pun 😀

  2. I’ve heard so much about the pie-hehe the name certainly grabs your attention doesn’t it! 😀

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