Momofuku Crack Pie is seriously addicting. A combination of salty and sweet, the pie has a crispy oat cookie crust and an ooey gooey filling.
Thanksgiving is on the horizon and while I’m a huge fan of apple pie and pecan pie, there is one unconventional pie I absolutely love—crack pie. Yes, that’s right, crack pie, more specifically, Momofuku’s crack pie.
The first time I experienced the notorious Momofuku crack pie was at the Union Square Christmas Market two years ago. I had heard stories about this pie and wanted to know if this confection lived up to its reputation.
It did and to be honest I wasn’t surprised because treats from the Momomfuku Milk Bar usually go above and beyond my expectations. The head baker Christina Tosi is a dessert mastermind (she pretty much invented cereal milk ice cream).
So when the holiday season started to creep up, that slice of Momofuku crack pie crossed my mind once again and this time I wanted to try and make it myself.
The oatmeal cookie crust is a recipe in itself. You bake an oatmeal cookie dough on a sheet, let it cool and then crumble it up. At this stage, it’s hard not to break off a piece of cookie for yourself, but resist the urge and mix it with butter and brown sugar, then press the mixture into a pie dish for the crust.
That crust is the perfect cookie consistency to hold the gooey buttery filling.
The filling, oh the filling. Words can’t even describe the filling in Momofuku’s crack pie. Well, except maybe that it’s as addicting as crack. Smooth, buttery, gooey and tooth-achingly sweet, need I go on?
Okay, I will. For those of you who are not a fan of fruit pies or nut pies, then Momofuku crack pie is the pie for you. It’s basically a giant cookie with a gooey center dusted with confectioners’ sugar. Far from a traditional pie, but still earns the name pie for its creative crust and irresistible filling.
Did I mention this pie is kept in the fridge? Which means when you serve it cold, the bites of crack pie just melt away in your mouth leaving the crunchy cookie crust.
And crack pie is not limited to the holiday season. This pie can be eaten any time of year. In fact, I brought it over to a friends house the other day for her birthday. Beats a birthday cake any day if you ask me!
Recipe by Christina Tosi | Momofuku Milk Bar New York, New York