Momofuku Milk Bar’s Crack Pie is aptly named – especially to anyone who pledged to give up the candy monkey in the New Year. The David Chang creation comes in a minuscule 2.4 oz slice but don’t let yourself be fooled – size is inversely related to strength and this diminutive desert is as addictive as black tar.  A toasted oat crust filled with gooey, buttery  goodness, it’s bombs away the treat for which any self-respecting sugarholic would gladly crawl through broken glass. This crack is the best kind of whack – and I’m already jonesing for my next score.
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Hi Michael,
Your review on Crack Pie is hysterical. As a Southern gal I love making pies and I am getting ready to try my hand at this one – my first – and hope it will live up to your glowing review.
If you are ever traveling through Sebastopol, CA I invite you to stop by my studio for one of my Saturday PIE-EYED open studio where I serve up fun art, hot coffee and and fresh pie. Looking forward to including Crack Pie on the menu soon!
Happy Trails – Lauri
Art, coffee, and pie?!? Sounds like the magic trifecta! Good luck cooking up some crack, Lauri; just beware: it really is addictive, I promise.
Thanks for the warning. I’d like to believe all my pies share that attribute. I’ve just put the “cookie” for the crust into the oven and I will let you know how it turns out tomorrow when friends and I sit down for a taste. The first one is always free – right?
L