Oatmeal Cream Crack Pie

When I went to New York this past March, I fell in loooooove.

I loved the pigeons.  I loved the scary furries in Times Square.  I loved the sounds of the traffic.  I loved the smells of the different foods.  I loved the fashion.  I loved the architecture.  I loved the history.  I loved the crowds.  I loved the subway.  I loved everything about it and more — and if nothing else, I friggin’ loved Momofuku.

Ooooonce upon a time, my family and I were watching Top Chef and one of the contestants mentioned Momofuku.  Because it’s a fun word to say, much like the words “sprinkles” and “bubbles” (try your hardest to say ‘bubbles’ angrily), we all began calling each other momofukus and saying it repeatedly.

Somewhere in the deep, dark pit of her psyche, our eldest dog Oreo thought this word meant something and began to respond to it every time by cocking her head and staring intently at the person saying it.

Thus, the name ‘Momofuku’ became a staple in our house…and became a new nickname for our four-legged, one-eyed grandma dog.

Anywhooo, fast forward to March and Kayle and I had FINALLY found Momofuku after walking up and down the damn street 45762745 times.  It was nestled in a building with the signage barely noticeable, but we found it!  And once inside, it was basically what I hope Heaven is like or else I’ll want a refund.

The lead genius behind Momofuku, Christina Tosi, is basically my spirit animal.  Between all the confections, my mind was kinda sorta exploding with happiness, awe, and inspiration.  Cereal milk froyo?  Cornflake crunch cookies?  Cake crumbs?  Duhhhhooooood.  Momofuku is the definition of legit.

So Kayle and I bought our weight in a sampling of Christina’s signature cookies and ate them in the hotel lobby next door, spilling crumbs all over our laps and taking pictures of the bite-marked circular planes of heaven.  After eating three cookies (seriously) and having sampled all the varieties of froyo available, not to mention gorging myself at Wafels and Dinges earlier, I was about 16.7 pounds heavier and was in no place to eat anything else, so unfortunately, I missed out on Momofuku’s signature crack pie.

Crack pie, contrary to the rumors you may have heard, is NOT a pie filled with crack cocaine.  It IS, however, a pie filled with butter, eggs, and sugar, thus making it the legal, fattening kind of crack.  And it’s worth the bite, people.  There’s no better spiral to fall downward to.  It is also nestled on top of an oatmeal cookie mattress which basically makes this pie the ultimate in food.

And I didn’t even eat it.

So since returning home, I’ve basically been scolding myself for being SO LAME for not ordering the crack pie.  It was then that I realized I could totally make this at home, thanks to Averie’s recipe — and of course, add my own rebellious twist per usual.  The twist today?  Oatmeal Cream Pies, a classic snack-time treat courtesy of Lil Debbie.  I grew up inhaling these bad boys and knew they would pair sinfully with the already-butter heavy, sugar-laden pie.  Plus, the addition of the soft and chewy cream pies ties that hearty oatmeal flavor together with the crust.

Double the oatmeal, double the cream, triple the tasty.

I LOVE the double dosage of oatmeal creaminess in this gooey, extravagant pie.  The oatmeal pies baked inside soak up all of that dense, rich filling, and the cream inside oozes out into the butter-heavy base of the pie, creating a deeper creamy-vanilla flavor that just epitomizes decadence.  The inside of the pie is supposed to appear underbaked and gooey — that is the essence of a crack pie, after all — so as it sits, it continues to merry those flavors into this remarkable buttery batter.  You HAVE to make this!!

Have a delicious day!!

xo, Hayley