Last month was my boyfriend’s birthday and he requested Christina Tosi’s Crack Pie (from Momofuku Milk Bar) for his birthday dessert. I think it was a really busy weekend or I got in late the night before or something, so I was unable to make it. I know, I know, I’m horrible! I tried to make up for it and baked the pie for Valentine’s Day.
I’ve had Crack Pie from Milk Bar a few times when I was in NYC, but it’s hard for me to remember exactly how it tasted and what it looked like. I think because whenever I was there I ordered ten different things to try. Sigh.
Besides the Compost Cookie, this is the only thing I’ve ever baked from the Milk Bar cookbook… this needs to change. So this recipe was actually easier to make than I thought! The first step is making a traditional oatmeal cookie batter The batter is pressed onto a baking sheet and baked until crisp.
Meanwhile, you make the filling by whisking up heavy cream, melted butter, egg yolks, brown sugar, granulated sugar, vanilla and dried milk powder. Sooo easy. My hand looks giant in this picture. It’s really not that big, I swear…. that’s just a tiny whisk.
The oatmeal cookie is crumbled up and mixed with softened butter and more sugar, then pressed into a pie dish. Make sure you press it out as thinly as possible. My crust was a little thick, so it was harder to slice.
The filling gets poured into the crust and baked for about 50 minutes or until golden brown and almost set. Once again, sooo easy.
I really should get a camera, huh? These pictures are not the most photogenic. I’ve been shopping around a bit, but I don’t know what to get. I don’t want to spend a ton of money because I’m not going to become a professional photographer.
I rapidly chilled the pie in the freezer after baking because this pie is supposed to be served cold, then dusted it with a coat of powdered sugar. It was delicious and oh-so-crazy-rich. Which obviously wasn’t a problem for me! I probably could’ve eaten half of the pie. It reminded me a lot of gooey butter cake except with an oatmeal cookie crust.
Here’s the recipe from Bon Appetit I used.