Wednesday, May 12, 2010
Brigham posts about Momofuku, the restaurant franchise in New York, and it makes me want to live in NYC and go eat there all the time. Alas, when we actually were in New York, we learned Momofuku is not made for vegetarians. So we didn't even give it a go. But Niall has a dream of modifying as many Momofuku recipes as possible to be vegetarian friendly. He asked me to make Crack Pie, which took no modification.
It did, however, take me weeks to make this pie. I don't know why. Probably the baby. It's kind of time consuming, but really good and really sweet. But come on? Butter, brown sugar, more butter, more brown sugar, some cream, and eggs and voila!
It's also very forgiving. I did a lot of stop and go on this and didn't use all the right measurements, plus I don't know how to use our oven. And it still turned out pretty good. I can't imagine what the real thing tastes like. The recipe is here.
First I made the cookie crust. Here's what part of it looked like.
We have a new range oven, which is pretty amazing, but I'm also still not quite sure how to use. The cooking time was supposed to be 15 minutes, but we ended up going about 30!!
Once the cookie crust is done, crumble it up with butter, sugar and a bit or salt. (Sort of like a graham cracker crust.) Then put it in the pie dish. I halved the recipe.
Make the filling. It looked so pretty! But with butter, eggs, brown sugar and cream I don't know why I would expect anything different.
Put the filling in the crust.
The recipe says to cook for 15 minutes then reduce the heat and cook for another 10 minutes until the pie sets. We ended up cooking it another 30-40 minutes. Like I said, I'm learning to use this new oven.
The pie really browned on top and we cooked it until it was just a little jiggly. Then cooled it for a few hours. We were supposed to sprinkle powdered sugar on top but we were out. Like I said, this is a forgiving recipe. It was still delicious. At my first bite, I thought, "This is good, but quite sweet. I can't see it being being extremely moorish." But, uh, it was. And now it's gone.