8
Mar/106
Mar/106
crack pie
there’s a japanese bakery in new york called momofuku. my second cousin, who is really kind of like my niece, is a huge huge fan. so when i saw this recipe in the la times by way of seattlest.
i made two pies based on the la times recipe. had a few missing ingredients and came up a little short on the crust – so one pie has a lot less crust.
but man, this stuff is good. it’s gooey and rich and very sweet, but one or two slices and then you think about having a third or fourth.
it doesn’t look great in my photos (again, i need work on food presentation), but it is very very tasty.
and one slice
6:55 pm on March 8th, 2010
which bit did you put crack in?
7:32 pm on March 8th, 2010
It’s sprinkled on top as a nice tasty topping. Numbs your lips a little bit though.
10:16 pm on March 10th, 2010
I saw this recipe in the LA Times and was thinking of trying it.
A pie tip to improve presentation: When the crust starts browning, wrap strips of tinfoil around the edges. They also sell pie shields that do the same thing. http://www.amazon.com/dp/B00004S1BU/?tag=dscsite6-20
8:08 am on March 11th, 2010
Umwari -good tip. I’m not much of a baker – so am unfamiliar with the subtle things.
It’s really really rich and sweet. You couldn’t eat a pie by yourself.
10:55 am on May 13th, 2010
Yum, Crack Pie. The place is actually called, Momofuku Milk Bar and its not Japanese. Its attached to Ssam Bar, the sort of Korean joint in David Chang’s mini empire. Milk Bar is just trailer park/Americana baking on drugs. So tasty. I was totally obsessed with making the perfect version of their Compost Cookies! Anyways, as another aside. Glad that you baked the Crack Pie. I did see the recipe online, but was soo miffed at how poorly it was edited (and I surmised tested), so I skipped it.
3:17 pm on May 13th, 2010
Well, its not difficult for sugar, butter and cream baked together to taste good.