Momofuku Crack Pie
Indulge in the irresistible sweetness of Momofuku Crack Pie, a cult-favorite dessert celebrated for its buttery, velvety filling and uniquely crisp oat cookie crust. This decadent treat combines the creaminess of a rich, custard-like filling—crafted with egg yolks, heavy cream, and a kiss of vanilla—with the rustic texture of a golden, crumbly crust made from scratch using rolled oats. Perfectly balanced between sweet and salty, this pie bakes to perfection with a luscious center that stays slightly jiggly, ensuring every bite melts in your mouth. Finished with a delicate dusting of confectioners’ sugar, this dessert is a show-stopping choice for any special occasion or sweet craving. With just 40 minutes of prep time and classic ingredients, you’ll create a masterpiece that’s guaranteed to impress.
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Recipe Information
Ingredients
- 115 g Unsalted butter, softened
- 150 g Light brown sugar
- 50 g Granulated sugar
- 1 large Egg yolk
- 80 g All-purpose flour
- 120 g Old-fashioned rolled oats
- 0.25 tsp Baking powder
- 0.125 tsp Baking soda
- 0.25 tsp Salt
- 55 g Unsalted butter, melted
- 150 g Light brown sugar
- 100 g Granulated sugar
- 160 ml Heavy cream
- 1.5 tsp Vanilla extract
- 0.25 tsp Salt
- 8 large Egg yolks
- as needed Confectioners’ sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for the oat cookie base.
In a mixing bowl, cream together 115 g softened butter, 150 g light brown sugar, and 50 g granulated sugar until light and fluffy, about 2 minutes.
Add 1 large egg yolk to the mixture and beat until fully incorporated.
In a separate bowl, combine 80 g all-purpose flour, 120 g rolled oats, 0.25 tsp baking powder, 0.125 tsp baking soda, and 0.25 tsp salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Spread the dough evenly on the prepared baking sheet to form a thin layer. Bake for 15 minutes, or until golden brown and set. Allow the cookie to cool completely.
Once cool, crumble the oat cookie into fine crumbs and place them in a bowl. Mix the crumbs with 55 g melted butter and 25 g granulated sugar until the mixture holds together when pressed.
Press the oat cookie mixture evenly into a 9-inch (23 cm) pie dish to form the crust. Set aside.
Reduce the oven temperature to 325°F (165°C).
To make the filling, in a large bowl, whisk together 150 g light brown sugar, 100 g granulated sugar, 160 ml heavy cream, 1.5 tsp vanilla extract, and 0.25 tsp salt until smooth.
Add 8 large egg yolks and whisk until the mixture is well blended but not overly airy.
Pour the filling into the prepared crust. Bake the pie in the preheated oven for 15 minutes, then reduce the heat to 300°F (150°C) and bake for an additional 15 minutes. The filling should be slightly jiggly in the center but set around the edges.
Remove the pie from the oven and let it cool to room temperature. Transfer to the refrigerator to chill for at least 4 hours or overnight.
Dust the top of the pie lightly with confectioners’ sugar before serving, if desired.
Slice and enjoy your decadent Momofuku Crack Pie!
Nutrition Facts
Calories |
4746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2192 mg | 731% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 609.0 g | 221% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 465.4 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 500 mg | 38% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
