Video: crack pie

A pie that’s just as addictive as crack? Sure enough, at Momofuku Milk Bar in New York it’s right there on the menu. And making it at home isn’t all that difficult.

The mastermind behind the pie is Cristina Tosi, who comes up with all the sweet treats at Milk Bar – part of David Chang’s Momofuku empire. You may already have seen the pie in Chef’s Table Pastry, and in this video Tosi shows how to make the pie at home.

Crack pie

The filling of the pie is creamy and decadent, with lots of egg yolk and whipped cream. A sort of cross between custard and caramel. No wonder it was given the name crack pie.

Get started

I’ve managed to bake this pie several times now, and if I can do it, so can you. It contains a few unusual ingredients, but nothing you can’t handle. Milk powder can be found with the long-life milk in the supermarket, and I’ve never found freeze-dried corn powder, so I happily leave that out. It can be that simple.

Recipe

Is everything going a little too fast for you in the video? Then read through the recipe at your leisure here. Tip: in New York I ate crack pie with pandan in the filling. It was the most delicious thing I’ve ever tasted, so definitely add a few drops of pandan extract to the recipe if you’re feeling adventurous.