Momofuku Crack Pie: Pie is the New Cupcake

In Germany, there are konditorei with endless whipped cream cakes. In the U.S., there are trendy cupcake bakeries. For a change of pace, I’d like to find a cute little pie shop selling lovely slices of pies with updated flavor combinations. Although not a traditional pie, this Momofuku crack pie definitely satisfies my sweet tooth. Its buttery cookie crust is topped with gooey filling and a dusting of powdered sugar.

Momofuku Crack Pie Recipe

{Adapted from Momofuku and the Los Angeles Times}

Crust

1/3 cup plus 1 Tbsp. all-purpose flour

Pinch baking powder

Pinch baking soda

1/8 tsp. salt

1/2 stick softened butter

3 Tbsp. brown sugar

1 1/2 Tbsp. granulated sugar

1/2 egg

1/2 cup Quaker Quick oats

1/2 stick melted butter

2 tsp. brown sugar

Pinch salt

Filling

3/4 cup granulated sugar

1/2 cup brown sugar

1/8 tsp. salt

2 Tbsp. milk

1 stick butter, melted and cooled

1/4 cup plus 3 Tbsp. heavy cream

1/2 tsp. vanilla extract

4 egg yolks

Powdered sugar

Heat oven to 375 degrees. For the crust, sift flour, baking powder, baking soda and salt. Set aside. Cream butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Beat in egg. Add flour mixture, a little at a time, until fully combined. Stir in the oats.

Spray a 1 ¼-quart rectangular baker or 9” pie pan with cooking spray. Spread mixture evenly in pan. Bake until golden brown, about 15 minutes. Remove from oven, and cool for 15 minutes. Crumble cooled cookie in a bowl. Add butter, brown sugar, and salt. Mix with fork until butter is evenly distributed. Press cookie crust into pan to form a thin, even layer. Set aside.

Reduce oven temperature to 350 degrees. For the filling, in a large bowl, combine granulated sugar, brown sugar, and salt. Whisk in milk and melted butter, and then add heavy cream and vanilla. Gently whisk in egg yolks. Spread filling over the cookie crust. Bake for 15 minutes. Reduce heat to 325 degrees and bake until filling is golden brown, about 20 minutes. Remove from oven. Refrigerate until cooled. Dust with powdered sugar, cut, and serve before you eat them all.