It was January 2011 when life as I knew it made a drastic change. I was stood in Momofuku Milk Bar in NYC, handing over cash for their infamous Compost Cookies and Crack Pie.
I’ll never forget my first bite of that pie. The clue is in the name. It hooks you in after the very first bite. It’s Class A addictive. And I never forgot how good it tasted, still craving a slice all these years later.
Skip ahead to Christmas Day 2014, when I was in New Zealand (read about that here) and on dessert duty. I’d scanned Pinterest, and then it hit me. The Crack Pie recipe. There was no further searching required, so I quickly got to work on Christmas Day pudding.
The important thing to realise with Crack Pie is that it’s not going to be the prettiest pie on the block. It’s crumbly, gooey and messy. But then what were you expecting from a dessert that references such an addictive drug? This thing is falling apart at the edges, but after first taste, you just don’t care what it looks like, you just care how good it tastes and how high on sugar it makes you feel.
So let’s get to the good stuff. How to make the damn thing. There’s a few steps to create this pie. But trust me, it is so worth it.
Crack Pie Recipe
85g plain flour (use gluten free if you like)
1/8 tsp baking powder
1/8 tsp baking soda
113g softened butter
75g soft brown sugar
3 tbsp white caster sugar
85g oats (use gluten free if you like)
Preheat the oven to 190c.
In a large bowl, using an electric mixer, beat the white and brown sugar, and butter until light and fluffy.
Add the egg and beat until combined.
Add the flour, baking powder and baking soda and mix well.
Carefully fold in the oats using a wooden spoon.
60g butter (room temperature)
1 1/2 tbsp soft brown sugar
Cookie mixture that you just made
Crumble the cookie mixture into a large bowl.
Add the brown sugar and butter and stir until combined (use your hands if you need to!).
Grease a 23cm pie/tart dish with a tiny amount of butter.
Press the mixture into the bottom and sides of the pie dish.
335g white caster sugar
200g soft brown sugar
40g dried milk powder
225g butter, melted
175ml double/heavy cream
1 tsp vanilla extra
8 egg yolks
Preheat the oven to 175c.
Mix white and brown sugars, and milk powder in a large bowl.
Add the melted butter, vanilla and heavy cream, mixing until combined.
Whisk in the egg yolks.
Pour the crack pie filling into the pie dish.
Bake for 15 minutes. Then reduce the heat to 160c and bake for around 10-15 more minutes, until golden brown, baked on the edges, but still a little jiggly in the centre.
Let the pie cool in its dish for 2 hours to set.
Notes: A few helpful hints! I recommend using a pie dish that is quite deep. I’ve made this recipe twice now, and the first time worked best with the deeper dish. The second time I use a very thin dish and the mixture started to bubble over! Speaking of bubbling over, do not freak out if you see the filling bubbling as it bakes, this is normal. Also note that when baking the filling, the timings are a little flexible, just use the times as a basis and you’ll know when the pie is ready judging by its colour and jiggle. Some vanilla frozen yoghurt goes really well with the pie to balance out the extreme sweetness, trust me you’ll need it, along with a huge glass of water.