Chocolate Crack Pie
By: Leah Rodrigues
Published: September 4, 2012

Made famous by the Momofuku Bakery and Milkbar, crack pie is so delicious that it's addicting.  Similar to Southern Chess Pie, this dessert is made with regular pantry ingredients including butter, sugar, eggs and vanilla.  This recipe is not the original but just as good.  Make it for your friends and family and I guarantee they will love it.  For my review of Momofuku Milkbar cookbook, click here.
Chocolate Crack Pie
	The name of this pie comes from how the top looks when you pull it out of the oven.
	Ingredients:



9 inches Favorite store Bought Pie Dough or Favorite Homemade Recipe
4 Eggs
1 cup Sugar
1/2 cup Light Brown Sugar
1/2 cup Butter, melted
1/2 tablespoon good Vanilla
3/4 cup Milk or Cream
Milk or Semi Sweet Chocolate Chips
1 tablespoon White Vinegar
2 tablespoons Flour
1/2 tablespoon Salt
 
Directions:

Preheat oven to 400 degrees









I used a prepared Pillsbury Pie Crust (the kind you unroll out of a box) and laid it into a 9 inch glass pie plate--no need to blind bake.


   
In mixing bowl, combined all the ingredients and stir until well blended.


   
Sprinkle enough Chocolate Chips on the bottom of the crust to just cover, disperse evenly...about 1/3 of Cup of Chips should do.


   
Pour filling over chips to fill pie shell. Place on baking sheet and put into oven, shut the door, and Bake for 15 minutes THEN TURN OFF THE OVEN and Leave it ALONE for 90 Minutes!!


   
Best eaten at room temp, but store it in the icebox.


   
Note: Let it set out for a few minutes before eating to take the chill off...ENJOY!

I used a prepared Pillsbury Pie Crust (the kind you unroll out of a box) and laid it into a 9 inch glass pie plate--no need to blind bake.


     
In mixing bowl, combined all the ingredients and stir until well blended.


     
Sprinkle enough Chocolate Chips on the bottom of the crust to just cover, disperse evenly...about 1/3 of Cup of Chips should do.


     
Pour filling over chips to fill pie shell. Place on baking sheet and put into oven, shut the door, and Bake for 15 minutes THEN TURN OFF THE OVEN and Leave it ALONE for 90 Minutes!!


     
Best eaten at room temp, but store it in the icebox.


     
Note: Let it set out for a few minutes before eating to take the chill off...ENJOY!

Comments:
Anonlcra
November 4, 2012

Just a suggestion:  you might want to note this recipe does NOT scale well for frozen pie crusts in the tin.  I used a store bought pie crust in the tin, and there's way more filling than needed for the crust. What a mess!