Momofuku Milk Bar's Crack Pie
From katzzzilla 12 years agoIngredients
Cookie for Crust
- 2/3 cup plus 1 tablespoon (3 ounces) flour shopping list
- Scant 1/8 teaspoon baking powder shopping list
- Scant 1/8 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup (1 stick) softened butter shopping list
- 1/3 cup (2 1/2 ounces) light brown sugar shopping list
- 3 tablespoons (1 1/4 ounces) sugar shopping list
- 1 egg shopping list
- Scant 1 cup (3 1/2 ounces) rolled oats shopping list
Crust
- Crumbled cookie for crust shopping list
- 1/4 cup (1/2 stick) butter shopping list
- 1 1/2 tablespoons (3/4 ounce) brown sugar shopping list
- 1/8 teaspoon salt shopping list
Filling
- 1 1/2 cups (10 1/2 ounces) sugar shopping list
- 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar shopping list
- 1/4 teaspoon salt shopping list
- 1/3 cup plus 1 teaspoon (3/4 ounce) milk powder shopping list
- 1 cup (2 sticks) butter, melted shopping list
- 3/4 cup plus a scant 2 tablespoons heavy cream shopping list
- 1 teaspoon vanilla extract shopping list
- 8 egg yolks shopping list
- 2 prepared crusts shopping list
- powdered sugar, garnish shopping list
How to make it
Cookie Crust
- Heat the oven to 375 degrees.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- 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.
- Whisk the egg into the butter mixture until fully incorporated.
- With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
- 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
- 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
- Heat the oven to 350 degrees.
- 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, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes.
- Remove the pies and cool on a rack.
- Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
People Who Like This Dish 6
- sherrygt Manchester, KY
- Savior Kent, UK.
- SadiesMom Nowhere, Us
- midgelet Whereabouts, Unknown
- clbacon Birmingham, AL
- glbaskin Nowhere, Us
- katzzzilla Nowhere, Us
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments