Eatin' Crack

What Gattina is referring to, is a recipe for Momofuku's Crack Pie. Quoting the L.A. Times,

"It's ooey-gooey. Buttery and rich. Silky. Pillowy."

I have never made pie before. I usually stick with cakes and cookies, but if I were to choose a pie to make, well I's be makin' crack.

I followed the recipe with the following notations:

1. I used a 10-inch glass pie plate. Didn't alter the cooking times or temperatures.
2. The recipe yields 2 pies: I made the full recipe for the cookie-crust, but halved the recipe for the filling, resulting in one pie with crust and one separate batch of cookies.
3. After reading the comments on the recipe page, I added a half-teaspoon of corn starch to the filling mixture, because I was concerned my first pie would be a soupy mess. The cornstarch did thicken the pie - instead of gooey, it solidified into a nice, forkable custard.
4. The butter in the pie carmelized the cookie crust, giving me a very crisp, Florentine-like texture.
5. I prefer warm crack over cold crack.

The porn

Uncooked crack.

Right out of the oven. BE CAREFUL. This is full of sizzling butter. Let it settle down, then move to a rack and the fridge.

You can see how it crisped the crust and also how it expands during cooking.



After setting in the fridge. Even better warmed in the oven.

My 8 y.o. crack addict. He also helped dust the top of the pie.


THANK YOU, GATTINA! ILU