Crack or Chess Pie

Crack PieHappy St. Patrick’s Day  – today is your lucky day because I am sharing this recipe with you!!

I teased you with a photo of this pie on Sunday.

Crack Pie

I found today’s recipe in the Oregonian FoodDay several weeks ago and I’ve been looking for an opportunity to try it.  We were invited to a dinner party last week and it was the perfect opportunity!

The title of the article in the paper is what caught my attention- “You’ll get hooked on Crack Pie”.

As I continued reading and found out that the Momofuku Bakery and Milk Bar in Manhattan was making these pies and selling them for $44.00 a pie I was even more intrigued.  Yes, that is not a typo – $44.00!!  They are selling 60-90 pies a day!!

The recipe is actually based on the old school “Chess Pie” recipe originally found in Joy of Cooking.

The pie is made with basic ingredients – butter, eggs, sugar and vanilla.

But the Momofuku Bakery has put a little modern twist on the recipe. Instead of using a traditional pastry crust they use a crust made out of homemade oatmeal cookies!  I am not a big crust fan so I usually just end up eating the inside of the pie but not with this one!  The pie crust is just as delicious as the filling!

There is a debate going on whether the pie should be eaten chilled or warm.  The chef at the bakery says chilled and I have to say warm!

The recipe makes two pies so I chilled one and served the other warm and the warm one disappeared first!  You should have heard the oohs and aahs coming out of people’s mouths as they tasted this pie.  I can understand why it is called “Crack” pie – you really have a hard time stopping!  I wanted to eat the entire pie by myself.  Can you tell I fell off the no/low carb diet I was on with this pie!!  It was so worth it!

The pie will seem undercooked when you remove it from the oven – it will be golden brown on top but still jiggly.

Crack Pie

The pie will be puffy when it comes out but will fall and flatten out as it cools – no worries, it is suppose to do that!

Starting to fall…

Crack Pie


Crack Pie

If you want to follow my advice and eat this pie warm do let it cool for awhile as it may be a bit like trying to eat hot lava if you don’t!!

Or if you choose to let it chill – I promise you it will still be delicious.  It did not stop me from eating the left over pie forkful by forkful right out of the pie pan!!

After it has cooled a bit sprinkle with powdered sugar to make it a little prettier.

Crack Pie

Can be eaten straight out of the pan or sliced and served nicely on a plate – you choose!  If you are sharing I recommend using a plate.

With powdered sugar….

Crack Pie

or without…

Crack Pie

Either way – heaven!  When you give it a try come back and let me know which way you prefer – chilled or warm!  You are going to want to try this one – I promise!!!


Serves: Makes 2 10 inch pies. If you use 9 inch pie pans cook it five minutes longer.
Cookie for crust:
  • ⅔ C plus 1 Tbsp all purpose flour
  • Scant ⅛ tsp baking powder
  • Scant ⅛ tsp. baking soda
  • ¼ tsp salt
  • ½ C butter, softened
  • ⅓ C firmly packed light brown sugar
  • 3 Tbsp sugar
  • 1 egg
  • scant 1 C old fashioned oatmeal, uncooked
  • Crumbled cookie for crust (see above)
  • ¼ C butter
  • 1½ Tbsp firmly packed brown sugar
  • ⅛ tsp salt
  • 1½ C granulated sugar
  • ¾ C plus a scant 3 Tbsp firmly packed light brown sugar
  • ¼ tsp salt
  • ⅓ C plus 1 tsp powdered milk
  • 1 C butter, melted
  • ¾ C plus a scant 2 Tbsp whipping cream
  • 1 tsp vanilla
  • 8 egg yolks
  • 2 prepared crusts (see above)
  • powdered sugar for garnish.
  1. Preheat oven to 375 degrees
  2. In a medium bowl, sift together the flour, baking powder, baking soda and salt - yes I sifted it!
  3. In your mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy
  4. Whisk the egg into the butter mixture until fluffy and incorporated
  5. With the mixture running, beat in the flour mixture a little at a time until totally combined
  6. Stir in the oatmeal until well incorporated
  7. Spread the mixture into a 9 x 13 inch baking pan and bake until golden brown and set, about 20 minutes
  8. Remove from oven and cool on rack
  9. Crumble the cooked cookie to use in the crust
  10. Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended ( a little of the mixture will clump together between your fingers and hold together)
  11. Divide the crust between the two 10 inch pie pans
  12. Press the crust into each shell to form a thin even layer along the bottom and sides of the tins Don't worry about making it beautiful - it is going to taste beautiful!
  13. Preheat oven to 350 degrees.
  14. In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk
  15. Whisk in the melted butter then whisk in the cream and vanilla
  16. Gently whisk in the egg yolks, being careful not to add too much air
  17. Divide the filling evenly between 2 pie shells
  18. Bake the pies one at a time for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie) about 10 minutes or 15 minutes if using a 9 inch pie pan
  19. Remove pie from oven and cool on rack
  20. Refrigerate the cooled pies until well chilled
  21. Dust with powdered sugar
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Joan says

    Oh, Chess Pie has always been one of my favorites…

    My recipe is as follows:

    1 c. sugar
    1 T. cream
    1/2 c. chopped walnuts
    1 tsp. vanilla
    1/2 c. melted butter
    2 eggs, slightly beaten
    1/2 c.raisins

    Pour into unbaked crust (and I intend to try the cookie crust!!!) Bake a few minutes at 400 degrres; reduce heat to 350 degrees and bake 20 minutes or until set. (It looks just like your picture…)

  2. Lisa Hemstreet says

    Hi LeighAnne,
    This might be a silly question, but what does it mean when you say “scant” before a measurement?
    Thank you!

  3. says

    I have to say, I’m not 100% convinced on this pie, but if it’s selling at $40 per pie, it’s worth a shot! Not the prettiest of pies, but I will take your word for it (re-naming the pie) and try it soon. Thanks for sharing!

  4. Valerie H. says

    I think it was last week I actually saw them making this pie in that Manhattan
    bakery for $44.00! I’m adding this recipe you posted to my “Try” list.
    Thanks, Leigh Anne!

  5. M.Moore says

    Leigh Ann – my Grandma always made me a little pie when she was making pies and I have never been able to come up with any kind of recipe to resemble it. I think this might be really close, although she used regular pie crust. I am going to try it. Thanks so much.

  6. Marti says

    This sounds so yummy! I heard “crack pie” mentioned last week on TV and was trying to remember where and Beth just reminded me…Kelly and Anderson Cooper! At the time I thought WHAT? Now thanks to you Leigh Anne, I know :-)

  7. says

    Oooooooooooh my goodness, you’re killing me! I’m trying to be good this week (though we just won’t talk about the caramel apple I ate last night). Pretty sure this is going on the Easter weekend menu.

  8. Robin says

    This looks wonderful. Have you ever tried the Buttermilk Pie at Magelby’s in Provo? I have always wanted the recipe for that but they aren’t giving it away. This looks like it could be similar. Magelby’s serves the Buttermilk Pie with fruit and a dallop of whipped cream. I will be trying this recipe soon. Thank you!

  9. Gina says

    Anderson Cooper was raving about this pie on Regis and Kelly. He was so addicted to it that the next day he came in with pie for everyone! Don’t know when I’ll be in NY, so I’ll have to try this one! Thanks for the recipe. I’m going to send it to Anderson!

  10. says

    M. Moore, I bet I know what pie you are talking about. My mom made it for me and her mom made it for her. We call it goody pie because it is so good. You take the leftover crust and put it in a mini pie pan then fill with brown sugar, dot with butter, pour a little cream over the top and sprinkle with cinnamon and bake until browned.

  11. says

    Oh LeighAnne this sounds incredible!!….I was sold the moment you said homemade oatmeal cookies for the crust!! OMG what a great idea!! I can’t wait to try this!!

    Thanks for sharing and linking up!!

  12. Ellen says

    The real deal at Momofuku rocks, even at the prices they charge. Remember, it’s New York, it’s Momofuku’s, it feeds a bunch. Obviously, now being able to make it at home, how lucky are we!?!?!?! Now, if we could get our hands on the “REAL” Momofuku Korean & Southern Fried Chicken, matched with this pie……’d die and think you went to heaven!!!!!!!

  13. MISSY SUIT says

    This is the pie (I think). That we go to Louisville Ky to eat at the resturant. I am going to give it a try real soon!!!!!!!!!

  14. says

    I can’t wait to try this pie. Thanks Leigh Anne. Congrats to your family – handsome and pretty too. Graduation is such an accomplishment!


  1. […] The cookie originated from the Momofuku Milk Bar in NYC.  It’s the same place that amazing Crack Pie I shared here on the blog came from.  If you haven’t tried the Crack(Chess) Pie you […]

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