Momofuku Milk Bar Crack Pie

Recpie courtesy David Chang, Momofuku

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5

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Total Reviews: 3

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  • on February 11, 2012

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    I brought the pie to a super bowl party and everyone loved it. I would definitely take out some of the butter. I didn't have problems with the baking times. Based on previous reviews they got "jiggly" but I got custard like. The crust was delish! Would recommend for a special treat.

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  • on February 10, 2012

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    This pie was absolutely delicious. I brought it into my office and it was devoured. I did have to alter the cooking times. For the first round of baking I left it in about 25 minutes and the second around about 15. You have to just trust the recipe that its done even though its jiggly. The crust was delicious and very easy to make. Overall, great results with a few alternations.

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  • on January 02, 2012

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    I can see where this pie got it's name! This recipe was obviously based on a larger, muliple batch recipe. The filling calls for 1 cup of butter but the next time I make it I am going to try using 3/4 cup. And the cooking time was all wrong, I ended up baking it uncovered, on a cookie sheet for 30 minutes then covering it with foil and baking an additional 20 minutes(approx. The directions said the center would be "giggly" but be careful not to mistake "giggly" for uncooked/unset. All in all this is a great recipe, love the crust as much as the filling and it is worth trying a couple of times to perfect.

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