Momofuku’s Crack Pie…..with Nutella
I have been wanting to make Crack Pie for such a long time. We have all heard the rave about Momofuku even before it hit Sydney with their famous Pork bun’s and crack pie, but now Sydney ciders are lucky enough to experience it all on home turf…..at a price. For me, I am not that into asian cuisine, but I do have a very very sweet tooth and this pie is known to be the epitome of sweet pies and one that you will become addicted to. I think it is something about the base, it is basically a cookie that you bake then make into a tart base, similar to cheesecake (and if you wanted to cheat you could just do so with pre made cookies). The filling is somewhat like a custard or creme brulee as it is smooth and thick but rich. I assure you, if you give this pie to kids they will be running around for hours and not sleep that night, that is how much sugar there is in this tart.
The perfect opportunity arose with the 18th birthday of a close friend from work. Not only does she love desserts but is a huge chocaholic. I did end up finding a recipe for Crack Pie with a twist or nutella and thought it’s a done deal….Sure some people would this this would bastardize the original recipe but isn’t everything better when you add nutella??
I have seen some versions of this recipe which required days of cooking, cooling and setting, and during the week I just didn’t have time for that so this version is perfect as you can do it in one night, over 3 hours and then cool it overnight and it will be perfect the next morning. The only thing that you need to consider is how you will transport the pie to your destination as it needs to be kept cold. I was lucky and it was a particularly cold Summer’s day in Sydney town so it did not melt even though it was nearly two hours between fridges at either end.
Once it came time to cut the tart it came out of the fridge at the last minute as it must be served chilled as it does melt and goo all over the plate after a while. In the end was it a success? DEFINITELY but one thing I noticed is that once it did start to warm up it tasted sweeter which was a little bit too much. If I made it again I think you would get away with no brown sugar at all. Nutella is sweet enough as it is and with the amount of sugar in the filling and brown sugar it is a little sickening, so omitting brown sugar all together would be fine….there was so much filling left over that you don’t need it.
But now I am so happy I can say “I have made Crack Pie” and even if people did not know what you were talking about the name is still pretty cool, give it a try!
See ShowFood Chef’s recipe here. (but remember no brown sugar in the filling)