Because I am on Pinterest and Pinterest loves an ooey-gooey pie, I have been aware for some time that something called “Crack Pie” exists. It’s served at Momofuku Milk Bar in NYC for $5.25 a slice or $44 for a whole pie. Forty-four dollars! 
That’s a lot of dough.
Cost aside, the last time I was in New York was something like 25 years ago, and I probably won’t be going back anytime soon. So I was intrigued to see that the much-heralded Crack Pie was one of the three options for this month’s Daring Bakers Challenge. The other two were a chocolate and caramel tart and a crostata, both of which sounded great but neither or which had “crack” in the name. And they also looked like the pastry/crust would be harder to make, and I’m kind of scared of pastry-making. So in retrospect I guess I didn’t exactly nail the “challenge” portion of this challenge, did I? I did make a creamy blueberry pie this month, but I bought the pastry for that. I also played a lot of Candy Crush Saga this month. So there’s that.
Anyway, back to the crack.
The Crack Pie recipe looks pretty long and involved, but it isn’t difficult at all. You start by making a giant oatmeal cookie, which you then crumble completely and turn into your crust. That’s the most involved part; after that, it’s just mixing a few things together and baking it.
It’s a very rich pie, so make sure you have a glass of milk on hand when you’re ready to try it. I’m not sure it really earns the “crack” rating — I haven’t had an overwhelming desire to make another one, and I’m pretty sure when they called it that they didn’t mean that the top of it might crack even though that’s what I told Poppy when she asked — but it is pretty tasty.
Continue reading My favorite pie crusts involve crumbling cookies
Pie crust for double-crust pie (I usually use Pillsbury, but this time it was store brand.)