I'm not much for sugar. When it comes to cravings, I tend toward the salty and crunchy.
But then I met Crack Pie.
Sold at Momofuku Bakery & Milk Bar in Manhattan, this pie has taken New York by storm, partly because of the audacious name, partly because of the jaw-dropping price - $44 a pie, yes, $44 a pie - and partly because anyone who has tried it can't stop raving about it.
Still not convinced? Out-of-town demand is so high that the bakery just started shipping the pie by FedEx.
Crack Pie is a twist on Chess Pie - an old-school dessert found in the "Joy of Cooking," popular because it can be made with common pantry ingredients such as butter, eggs, sugar and vanilla.
But Milk Bar pastry chef Christina Tosi's reimagining makes Crack Pie an original. Instead of just a humdrum pie shell that serves as a container for the filling, Tosi dreamed up a shell that begins with a homemade oat cookie blended with a bit more butter, sugar and a healthy dash of salt. The result is a crust that is divinely rustic and unrefined - don't bother trying to get a perfect edge as you press it into the pie plate. It just won't happen.
It's not an understatement to say that this pie defies description. But I'll try. It's ooey-gooey. Buttery and rich. Silky. Pillowy. I'll wager that it's not like any pie you've ever had before because that salty-sweet-crunchy-oaty crust is as much a part of the pie as the filling itself. It reminds me of kettle corn, with that one-two, salty-sweet hit that keeps you coming back for more. And more.