This won't be the first time I've made something from Momofuku Milk Bar in this blog. Last June, I made their recipe for Cornflake-Chocolate Chip-Marshmallow Cookies. Since then we have splurged and ordered their compost cookies from Goldbely.
I didn't set out to make another one of their recipes! But I had been making a lot of recipes that called for egg whites and was determined to not just toss out my egg yolks after they were forgotten in the fridge. I found an amazing list of what to do with egg yolks, sorted by the number of egg yolks you had. I've always heard about Crack Pie, and I had the other ingredients on hand, so it was an easy solution.
There are a handful of slightly varying recipes for the Momofuku Crack Pie around the internet. I used the recipe as printed in the LA Times, which made two pies and used eight egg yolks. I knew I could bring them to work and they would be eaten.
What exactly is crack pie, since that only describes how addictive it is? If you imagine a pecan pie filling with no nuts, but then tempered with milk and a cookie crust, that is what a crack pie is. It is one of their standard offerings. It isn't pretty to look at but if you know what you are in store for, it doesn't matter.