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  • Philip Munda

Miso Momofuku Pie

Ash was lucky enough to get to go eat at Milk Bar in New York City and from what she told me she truly felt like a kid in a candy store. She brought me back a "Garbage Cookie" which to this day is one of the best cookies I've had, my only complaint is that she only brought me one! The infamous Crack Pie they serve is also well known and when we recently had a miso dessert that reminded Ash of that pie I had to try my hand making something similar.

This is definitely a long, complicated recipe and the first step actually involves baking an oatmeal cookie before crumbling it with butter to form the pie crust. The miso caramel is great, its salty but also has a big hit of umami that sets it apart from a sickeningly sweet caramel.

Time: 2 Hours (and then time to chill)

Serves: 4

Difficulty: Stressful


Pie Base

  • 9 Tbsp Unsalted Butter

  • 5 Tbsp Brown Sugar

  • 2 Tbsp White Sugar

  • 1 Large Egg

  • 1 Cup Oats

  • 1/2 Cup Flour

  • 1/8 Tsp Baking Powder

  • 1/8 Tsp Baking Soda

  • 1/4 Tsp Salt

Miso Caramel Filling

  • 1/2 Cup White Sugar

  • 100g Brown Sugar

  • 1 Tbsp Miso Paste

  • 1/4 Tsp Salt

  • 1/2 Cup Unsalted Butter

  • 6.5 Tbsp Heavy Whipping Cream

  • 4 Egg Yolks

  • 1Tsp Vanilla Extract

Lemon Double Cream

  • 250ml Double Thick Cream

  • Zest and Juice of 1 lemon


Pie Base

  1. Preheat the oven to 180 C. Line a try with baking paper and spray well with a non stick spray

  2. Combine 6 Tbsp of the butter, 4 Tbsp brown sugar and 2 Tbsp white sugar in a bowl and beat until light and fluffy (using a stand mixture/hand mixture/food processor). Add the egg and mix until pale and fluffy

  3. Add the flour, oats, baking powder, soda and salt and mix until blended well.

  4. Turn the mixture onto the baking tray and flatten out. Bake in the preheated oven for 20 minutes. Cool completely before crumbling the large cookie into the food processor and adding the remaining sugar and butter (melted) and pulse till the cookie has fully crumbled but the mixture is still moist.

  5. Pat the crust mixture into one large tart tin or 4 small ones. Make sure the sides have been pressed in well before coating the bottom and pressing flat as well.

Miso Caramel

  1. Start by adding 25g of butter, 100g Sugar and 1 Tbsp miso to a small saucepan on medium heat. Resist the urge to stir and allow the sugar and butter to melt well and begin to brown without burning. Stir well once dissolved and keep on a simmer for 5-8 minutes to thicken up. Leave to cool completely.

  2. In a food processor/stand mixture whisk together the sugars, salt and melted butter. Add the cream, egg yolks, vanilla and the miso caramel you've just made.

  3. Fill the pie bases and cook for 30 minutes before reducing the oven temperature to 150 for a further 20 minutes. Cool pie completely before serving. You can chill in the fridge until read to eat and up to overnight.

Lemon Double Cream

  1. Whisk the remaining shipping cream (if you have leftover) to stiff peaks. Fold into the double cream and add the zest and juice from the lemon.

  2. Serve the tarts with a generous dollop of the double cream.

Happy Cooking!


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