Designer cupcakes are sooo 2011.

The hottest desserts in Metro Manila this year are so addicting, people will drive through the madness of EDSA rush hour traffic on Payday Fridays just to get their fix in Katipunan or Magallanes.

I'm talking about Crack.

Crack Pies.


The Crack™ Pie.

Yes, the name is registered and trademarked by the bakery that made it world famous, Momofuku in New York, New York.

I'm flying to the Big Apple in mid-September, and yes, I fully intend to make a pilgrimage to this grotto, this shrine to decadent sweetness.

It's $44.00 for a 10" pie. Oh my. My cousin there better get her AmEx ready.



No need to worry though; even if you haven't been issued a US Visa, there are two excellent purveyors (pushers?) of Crack Pies in Metro Manila.

First up, Gino's Brick Oven Pizza across Miriam College in Quezon City.



This is a creation of the mad genius who also serves Nutella Soup in his restaurant. Jutes Templo suggests to serve this like a pop tart: zap it in the toaster oven to get the crusty edges crisp and to properly warm up this egg pie on steroids!



My other favorite local Crack Pie is from the Red Hot Oven, a home kitchen based in the foodie community that's Magallanes Village.


Now this is extremely rich; so much so that it's akin to a certain dessert from Pampanga, the Tocino del Cielo. Not surprising, since the baker, Vanessa Lagman-Ledesma, has roots in that province. This is like an intense, dense leche flan embraced by a macaroon-like crust.

Get your food fix --- Here's an EYP Top 12 List of the Most Interesting McDonald's Dishes from Aroug the Globe.


And the Red Hot Oven, always a big hit in food bazaars, has expanded their Crack Pie product line with new variants: Pili Crack Pie, Calamansi Pie, Peanut Butter Crack Pie, Piling Pili Pie!


I promise. Jutes' and Vanessa's Crack Pies are worth braving the traffic to the North in Loyola Heights, and to the South where the SLEX starts.

But if you're not inclined to travel a long way for Crack Pies, why not make your own? Here's the L.A. Times Crack Pie Recipe, endorsed by home bakers worldwide.

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Note: Adapted from Momofuku.

This pie calls for two (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

Steps:
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

Steps:
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder


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