I don't know why I didn't go to the Momofuku milk bar when I was in New York. It crossed my mind, of course, to eat a pork bun and some crack pie but somehow we didn't make it, it didn't seem important at the time.
That didn't stop me from fantasizing about this pie ever since I saw it in the Bon Appétit issue that I bought in NYC precisely. And then I saw others make it and finally, I took the plunge. Is there any going back now I wonder.
The recipe is here or you can also watch Christina Tosi make it here.
Sources differ, some say to use a 10-inch pie plate, others a 9-inch one and there's confusion over the baking time and quantities (one pie or two?). I found out the following :
*I thought I had too much cookie crumb prep although I saved some of the giant cookie to eat because it was so good, but in the end I think you could use it all to bulk it up
*The baking times were too long for my oven, I would suggest lowering the temp a bit (300F -150C) and baki…
That didn't stop me from fantasizing about this pie ever since I saw it in the Bon Appétit issue that I bought in NYC precisely. And then I saw others make it and finally, I took the plunge. Is there any going back now I wonder.
The recipe is here or you can also watch Christina Tosi make it here.
Sources differ, some say to use a 10-inch pie plate, others a 9-inch one and there's confusion over the baking time and quantities (one pie or two?). I found out the following :
*I thought I had too much cookie crumb prep although I saved some of the giant cookie to eat because it was so good, but in the end I think you could use it all to bulk it up
*The baking times were too long for my oven, I would suggest lowering the temp a bit (300F -150C) and baki…