Momofuku Milk Bar Pie (formerly known as Crack Pie)
This is a sugar custard pie, a descendant of the old Southern category of chess pies. It’s something like pecan pie without the pecans. Yet it’s got that oatmeal cookie crust and a generous sprinkle of salt that make it a whole different beast. The corn powder is simply freeze-dried corn that has been pulverized in a food processor. You can find the freeze-dried corn at natural food stores like Whole Foods or online. You can also omit the corn powder if you’d prefer. But don’t skip the freezing step–it’s key to creating the dense, rich texture that makes this pie so good.
