The week before Thanksgiving my office held an annual pot-luck lunch… Picture a massive amount of aluminum casserole dishes and a full spread of desserts and that’s pretty much what it was. Overall I was pretty impressed with all the deliciousness – nothing like the meal my mama cooked for our actual Thanksgiving but a good bit of eating all the same. My favorite thing I ate was marked “Crack Pie.” No one had really cut into the dessert but I live on the edge and also like using the word “crack” in my day-to-day vocabulary so I cut a slice. And I went back for seconds and thirds.
Guys, this pie is money. I don’t even really know how to describe its taste and texture but it has an oat cookie-ish crust with a gooey sweet-salty center that literally melts and your mouth and makes you so, so happy. I asked my co-worker for the recipe and she emailed me this link via Bon Appétit. I scanned the recipe with greedy eyes and plotted when I could justify making the pie and eating the entire thing by myself… Then I read that the recipe came from Milk Bar. Being the small town Dallas girl I am, I had no idea what Milk Bar was. Google revealed the fame behind the NYC based bakeries and the hype behind pastry chef and Milk Bar owner Christina Tosi’s new Momofuku Milk Bar Cookbook. Guess what’s in the new cookbook? Duh, the same recipe for Crack Pie. And tons of other recipes for the bakery’s unconventional and highly addictive sweets. YUM. Crack Pie will definitely be baked in my kitchen and consumed on my couch this weekend. Don’t judge me – just make the pie. Ok?