Crack Pie

So I have this terrible condition where I can't sleep.  Instead of sleeping I stay up all night staring at food; reading menus for places I want to try and recipes for things I want to make.  One night I was up late and drooling over Momofuku  Milk Bar's  incredible dessert menu, when I discovered you can actually order the sweets online to be shipped straight to your front door.  THE INFAMOUS CRACK PIE.  $44.

I can't believe I actually contemplated purchasing that pie.  What about that pie makes it worth $44?? The main ingredients are SO simple.  Butter (lots of butter), cream, , egg yolks, and brown sugar? None of those are extravagant in any way.  Sinful, yes, but expensive?  NO WAY.

After finding a recipe online from Bon Appetit Magazine, I discovered the only thing I actually had to go out and buy was cream.  Everything else was already in my kitchen.  Making the pie takes a little while and the pie has to set overnight, but OH MY GOD.  Words cannot even describe.  I am extremely ashamed to admit this, but I ate half (yes, an entire half, no exaggeration) of the pie in one day, by myself.  You would think using two sticks of butter for the whole pie would keep me from doing so...but this pie is seriously like crack.  (I had a visual image of myself unwrapping an entire stick of butter and eating cubes of it with a fork and knife...YUCK)

A few tips on making this pie: DON'T BE IMPATIENT!  I was SO anxious to try it, I didn't let it set for as long as I should have.  Make sure you let it sit in the fridge at least 9 hours before taking it out.  I finished making the pie around 12 and literally woke up at 7am to try it.  It was a little bit runny as you can see in the first picture.  If you want your pie to completely hold its shape, don't be like me.

I don't have a reference point, so I can't really say whether this pie tastes exactly like the one of at Milkbar.  However, I would have to say that this pie turned out AMAZING.  I will definitely be making this recipe again...although next time for a big group of people so I don't end up eating it practically by myself again.

Recipe from Bon Appetit