Crack Pie~

Momofuku's Crack Pie (adapted from the LA Times recipe)


Serves 12-16


Cookie for crust


2/3 cup plus 1 tablespoon 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 brown sugar

3 tablespoons sugar

1 egg

1/2 teaspoon vanilla

Scant 1 cup rolled oats

Preheat the oven to 375º.


In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy.


Mix the egg into the butter mixture until fully incorporated. With the mixer running, add in the flour mixture slowly, until fully combined. Stir in the oats until incorporated.


Spread the mixture onto a 9-inch-by-13-inch baking pan and bake until golden brown and set, about 20 minutes. Remove from heat and cool 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 brown sugar

1/8 teaspoon salt

Combine the above ingredients in a food processor and pulse until evenly combined and blended. Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin layer along the bottom and sides of the tins. Set aside while making the filling.


Filling


1 1/2 cups sugar

3/4 cup plus a scant 3 tablespoons light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

Heat the oven to 350º.


In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.


Divide the filling evenly between the 2 prepared pie shells.

Bake the pies for 15 minutes, then reduce the heat to 325º and bake until the filling is "slightly jiggly and golden brown," about 10 minutes. Remove the pies and cool on a rack.


Refrigerate the cooled pies until well chilled. Serve pie cold. Dust with powdered sugar before serving.

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