crack pie

so my husband and i got the momofuku & milk cookbooks last year, and we've spent many weekends making all the recipes in the books.  our fave recipe is for sure the crack pie -  it's amazing and like crack (well, as addicting).  although this recipe is super detailed and quite long, it's fun fun to make with your boyfriend, husband, wife, friends, etc.  

Note: Adapted from Momofuku. This pie calls for 2 (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.

oatmeal cookie crust ingredients:

- 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 softened butter

- 1/3 cup light brown sugar

- 3 tablespoons sugar

- 1 egg

- Scant 1 cup rolled oats

oatmeal cookie crust directions:

- 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 ingredients:  

- crumbled cookie for crust

- 1/4 cup butter

- 1 1/2 tablespoons brown sugar

- 1/8 teaspoon salt

crust directions:

- 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 ingredients:

- 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 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

filling directions:

- 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

xoxo,

kara