Momofuku Crack pie

I’ve never tried crack before, but after having this pie, I don’t feel I ever need to.

Feelings of euphoria? Check.


Supreme confidence from the sugar rush? Check.

Paranoia? Somebody besides me eating my pie!? Check.


Loss of appetite? After eating almost a pound of butter? Check.


A craving for more? Double check.

Sold at Momofuku Bakery & Milk Bar in Manhattan, crack pie has taken New York City by storm, partly because of the audacious name, partly because of the jaw-dropping price tag -- $44 a pie, and partly because anyone who has tried it, including myself, CNN's Anderson Cooper and the people who are buying the 60 to 90 Crack Pies sold each day or two, can't stop raving about it.

Crack Pie is a twist on Chess Pie -- an old-school dessert found in the "Joy of Cooking," but Milk Bar pastry chef Christina Tosi's reimagining makes Crack Pie an original. Instead of just a normal pie shell that serves as a container for the filling, Tosi dreamed up a shell that begins with a oat cookie blended with a bit more butter, sugar and a healthy dash of salt, because everyone loves more butter and sugar.

Momofuku Crack pie(apadpted from the latime.com)

Servings: Makes 2 pies (6 to 8 servings each) I halved the following recipe and only made one.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk 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 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended. Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins.

Filling

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream1 teaspoon vanilla extract

8 egg yolks

1. Heat the oven to 350 degrees.

2. 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.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. 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.