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Momofuku Milk Bar's Famous Crack Pie Recipe

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This recipe for Momofuku Milk Bar's Famous Crack Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Allie Kindred


Crack Pie Filling - Part Two

*Makes enough for 2 - 10 in. crack pies*
** Must use a stand mixer with paddle attachment to make the filling**
1 c. Sugar
c. Light Brown Sugar, tightly packed
c. Milk Powder
c. Corn Powder
1 tsp. Kosher Salt
16 tbsp. Butter, melted
c. Heavy Cream
tsp. Vanilla Extract
8 Egg Yolks-absolutely no egg whites!

**Keep the mixer on low speed through out the entire mixing process**
Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of the mixer and mix until evenly blended. Add the melted butter and mix for 2-3 minutes until all the dry ingredients are moist. Add the heavy cream, vanilla, and continue mixing for 2-3 minutes until any white streaks from the cream have completely disappeared in the mixture, scrape down the sides of the bowl. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogeneous, mixing on low speed until it is. Use the filling right away or store it in an airtight container in the fridge for up to 1 week.




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