Recipe adapted from Momofuku Milkbar
This pie has been on the list for a long time. Even in the days before the project, my Momofuku-loving boyfriend had this recipe flagged for a rainy day. It was actually quite a lovely, sunny Spring day when we decided to finally give it a go last week — but luckily I think crack pie tastes pretty amazeballs in any weather.
It’s a pretty lengthy recipe, but doesn’t actually take that long to complete — you can even make each component separately and combine later if you don’t have the time.
According to this — and every other — recipe, this should make two 10-inch (25cm) pies, but our version somehow only made one 8-inch (21cm) one. What? I know, I don’t even.
If you’re a fellow Australian and following the original Momofuku recipe, you might come across an ingredient called corn powder and wonder what that is. Don’t do what we did and assume it’s the same as corn flour; it’s not. It’s actual powdered corn, and rather difficult to find here. Luckily we looked it up before dumping a load of corn flour into our mix, and super luckily it’s not a totally essential ingredient. We can’t speak to the flavour of a proper Momofuku crack pie (assumed to be phenomenal), but our corn-powder-less version still turned out pretty darn good.
Ready for the recipe? Scroll!
Head over to Milkbar for the full, unedited version!
The Oat Cookie Crust
115 g (8 tbs) butter, at room temperature
75 g (1/3 cup tightly packed) light brown sugar
40 g (3 tbs) granulated sugar
1 egg yolk
80 g (1/2 cup) flour
120 g (1 1/2 cups) old-fashioned rolled oats
0.5 g (1/8 tsp) baking powder
0.25 g (pinch) baking soda
2 g (1/2 tsp) salt
nonstick cooking spray (optional)
1. Heat the oven to 175°C.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. On low speed, add the egg yolk and increase the speed to medium high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl.
4. Line a baking tray and plop the cookie dough in the centre of the pan and spread it out with a spatular until around 1/4 inch thick. (The dough probably won’t cover the entire pan; this is ok)
5. Bake for 15 minutes, or until it resembles an oatmeal cookie: caramelised on top and puffed slightly but set firmly. Cool completely before using.
300 g (1 1/2 cups) granulated sugar
180 g (3/4 cup tightly packed) light brown sugar
20 g (1/4 cup) milk powder
6 g (1 1/2 tsp) salt
225 g (16 tbs) butter, melted
160 g (3/4 cup) heavy cream
2 g (1/2 tsp) vanilla extract
8 egg yolks**
1. Combine the sugar, brown sugar, milk powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
2. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
3. Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
4. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous.
**note: it will be the death of your wildly dense pie filling if there is any bit of egg white in the mixture. Milkbar say the best way to separate an egg is to do so in your hands. Remember to wash your hands under warm soapy water for 30 seconds or more before and after you handle raw eggs!
1 oat cookie (recipe above)
15 g (1 tbs tightly packed) light brown sugar
1 g (1/4 tsp) salt
55 g (4 tbs) butter, melted, or as needed
1 recipe crack pie® filling (recipe above)
icing sugar, for dusting
1. Heat the oven to 175°C.
2. Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand.
3. Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and knead it in.
4. Divide the crust evenly between 2 (10-inch) pie tins. using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered.
5. Put both pie shells on a baking tray and divide the filling evenly between the crusts; the filling should fill them three-quarters of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
6. Open the oven door and reduce the oven temperature to 160°C. Keep the pies in the oven during this process. When the oven reaches 160°C, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the centre but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so.
7. Gently take the pan out of the oven and transfer to a rack to cool to room temperature, then freeze your pies for at least 3 hours (or overnight) to condense the filling for a dense final product—freezing is the signature technique and result of a perfectly executed crack pie. Serve your pie cold, decorated with icing sugar!