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
