Crack Pie Recipe Unveiled

Whenever someone tells me about a restaurant or bakery that makes amazing desserts, I immediately feel myself thinking “I wonder if I could do that.” Let’s be honest, baking is really just reading, following directions and being patient. And I can do all of those things. So even if I don’t have an industrial grade kitchen, I can still make some nearly professional desserts. Right?

Well I put that to the test after leaning about Momofuko’s Milk Bar, the dessert arm of the Japanese restaurants owned by David Chang. I first ventured into Milk Bar when I wanted to pick up something to bring to Matt’s work after the marathon. Typically, if I am sending delicious treats into work with Matt, they are homemade. I think I got this from my mother. We’ve always had homemade birthday cakes and whenever it was our turn to bring a snack in for our school, it was definitely going to be something homemade: banana bread, blueberry muffins or sometimes chocolate chip cookies. But during marathon weekend, I was completely swamped, and didn’t get around to making anything. so I figured, this is a great time to try out Milk Bar, which I had been hearing rave reviews about.

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I walked in and ordered their post popular item – “crack pie.” I didn’t know what was in it, but the sales clerks assured me it was “amazing.” After paying the $44 for the 10″ pie, I thought to myself “well, it sure as heck better be amazing.” Thankfully, it was. Matt’s co-workers gobbled it up so fast – I knew I had found a winner.

Unfortunately, the idea of paying $44 dollars for a dessert – and then not even being able to take the credit for making it, well that didn’t sit too well with me. I decided to do a little research and quickly learned that I could buy the Milk Bar cookbook and start making their wonderful creations out of my own kitchen. This would save me a lot of money and earn me a lot of praise for my baking skills. WIN – WIN!

Soon my kitchen became a crack pie factory. I made two for work, I made two for Thanksgiving, I made four more for work and embellished them with the Robin Hood logo. I had to admit, I was getting pretty good at making these things. Unfortunately, they are relatively time-consuming and VERY unfriendly to your waist line! I decided that I need to take a break from crack pie for a little while – until this weekend.

For Matt’s Birthday, I decided to make him two crack pies to bring in to work. I was a little nervous since they had only ever had the authentic, Momofuko version. After spending a few solids hours in the kitchen, I sent the pies in with Matt and waited… soon enough the reviews started coming in.

  • A text from Matt at 10:40am letting me know he had his first slice of crack pie and it was delicious.
  • An email from Matt at 10:52 saying that one of his bosses loved the crack pie and wanted the recipe.
  • An email forward by Matt from a co-worker saying “It is amazing!”

I felt a sense of pride – my dessert was just as good as the $44 pie!

Well, I guess that should have come as no surprise; momofuko provided me with the recipe.  Thank you to the folks at Momofuko for sharing their brilliance with the world. It is because of you that people think I am a great bakers. And thank you to my parents and all of the teachers in my life, for giving me the skills to make crack pie: literacy, the ability to follow directions and the gift of patience (let’s be honest, that one is more dad than mom!)

So here it is, the big reveal… I present to you “Crack Pie Recipe.”

A brief explication:
The first 3 pages are the instructions – they break it down into 3 parts: the actual pie (which is more instructions for assembling), the oat cookie (which is the crust) and the filling. I typically make the oat cookie the first day, make the filling and assemble the pie the second day, then after freezing overnight – eat the third day! It is slightly time intensive, but not difficult.

The fourth page has explanation of ingredients – the only weird thing in the recipe is corn power. I bought freeze dried corn at whole foods (it is with all of the dried fruit) and blended it in the blender.

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HAPPY CRACK PIE MAKING! Let me know how it turns out.

3 thoughts on “Crack Pie Recipe Unveiled

  1. Where is the corn powder in the recipe?? I could maybe have a teaspoon without soaring my blood sugar to over 200…sounds good though

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