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Momofuko Milk Bar's Crack Pie Remix

If you've ever heard of Momofuko Milk Bar in New York, then you've heard of their Crack Pie. This thing is ridiculously good and can get you addicted to its super sweetness with one bite. They post the recipe on their website, but after making it this past weekend, I can tell you that it's a lot of work!

The dry filling ingredients
Kimberly A. Zeidner

First you have to make a giant oatmeal cookie. Then you have to try not to eat it.

THEN you have to go on a hunt for corn powder. No, not corn starch. Not corn flour. Not corn meal. Corn. Flour. If you can't find any in your local store, then you need freeze-dried corn. Yup! You read that right. Freeze-dried corn. I found mine at Whole Foods. Take that freeze-dried corn and ground it into a powder and you're ready to go!

What else is odd about this pie? Well, baking it while the oven door is open for a few minutes. Yes, you have to bake it for 15 minutes and then turn the temperature down, but while you wait for that to happen, the oven door has to be open.

Once the pie is fully baked and down to room temperature, you have to freeze it for 3 hours. Good luck! This thing calls to you. It's pretty impossible, but at least cool it down until it's cold and firm.

Sprinkle this bad boy with confectioner's sugar and enjoy your sugar coma!

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