Pssst… Have you heard about CRACK PIE ™?
I guess I don’t really need to whisper since the secret is already out. Chef ChristinaTosi of the famed Momofuku Milk Bar in NYC has swept the city-and now the nation with her “Crack Pie”. This much buzzed about dessert is an over-the-top indulgent, gooey sugary, buttery, caramely pie that’s highly addictive- hence the name, of course. Chef Tosi definitely isn’t playing around with this dessert- it’s even trademarked. But not to worry- if you don’t live in NYC, now everybody can get their fix for a cool $44bucks a pie + shipping (which means another $44 for me). That’s $88 smack-aroos for a pie! I mean, I guess it’s cheaper than crack, right? I wouldn’t know- but I don’t think I have to, now that I’ve experienced this slice of nirvana.
Well crack pie addicts, like myself, rejoiced when the recipe finally surfaced in Bon Appetit, the LA Times, and also Tosi’s new cookbook “Milk Bar”. Not only could one get their sugar-fix as desired while saving at least $60/per pie, but now home cooks could also become rockstars (or pimp cooks?) by hooking their friends. It seemed too good to be true! Or was it?
I’ve often wondered if Chefs/ restaurants really tell the truth when giving up their prized recipes in magazines and cookbooks. Do they fudge their secret recipes? Even just a little bit? Now after attempting to make Crack Pie 5 times, with several of the recipes out there, I’m convinced. The Crack Pie recipe has been fudged.
I investigated. I scoured the web for comments and reviews by others who had attempted to re-create this. What I found was a lot of disgruntled home cooks who were dissatisfied with the ugly and over-sugared results. Nothing like the real Crack Pie. Was it a case of “user error”, ingredient/commercial kitchen differences or bad cookbook editing? So I reviewed and compared all recipe versions out there. I was surprised at my findings: different ingredient measurements, cooking times, techniques, and sometimes even a certain ingredients left out. I think Chef Tosi may had one too many slices of pie herself when sharing the recipe.
So, using all the recipes out here as a light guideline, I decided to create my own adapted version of the Crack Pie. In the end, I baked it in a larger ceramic tart pan, reduced the sugar and egg amounts, increased the baking time, and added a few more spices/ingredients to the recipe, including fresh mixed berries on top which I think counter balances richness quite nicely. And thus, the “CrackBerry Pie” was born… And be fore-warned, this pie is just as addictive as it’s sinful Crack Pie sister. I got rave reviews when I made this for my beau last week, and it was quickly devoured. He begged for another, so I made it again on Feb. 14th, because really, what says LOVE more than a CrackBerry Pie? Happy Valentines Day ♥