Momofuku's Crack Pie

It's "Pi Day"! Normally, I don't give a hoot about such things, but this year there was a recipe I had been wanting to try for a while and so I figured this was the perfect time to make it. A lot of people have been posting this recipe lately. Now I completely understand why. I've never been to Momofuku, but I was intrigued when I heard of their "crack pie". Mostly because I thought the name was so funny. I was also surprised that they would charge $44 for a pie. I made this in the comfort of my home for a fraction of the cost of the store's version and I think it came out pretty well. I baked this in my 9-inch square pan and cut it into bars. The cookie takes less time to bake than what was called for and the pie itself took more time, but otherwise, this went off without any problems. I'm convinced that the cookie crust is what makes this dessert so "crack-like". This is sweeter than desserts I normally enjoy, but if you feel like splurging, this is certainly the way to go.








Momofuku's Crack Pie



As found in the LA Times, adapted from Momofuku Milk Bar in NYC

Makes 1 9-inch pie

Cookie for crust:
1/3 cup plus 1/2 teaspoon flour
Pinch baking powder
Pinch baking soda
1/8 teaspoon salt
4 tablespoons softened butter
3 tablespoons brown sugar
1 1/2 tablespoons sugar
1/2 of a lightly beaten egg
Scant 1/2 cup rolled oats

Crust:
Crumbled cookie for crust
2 tablespoons butter
2 teaspoons brown sugar
Pinch salt

Filling:
3/4 cup white sugar
7 1/2 tablespoons (3.5 ounces) light brown sugar
1/8 teaspoon salt
3 tablespoons plus 1/2 teaspoon milk powder
1 stick butter, melted and cooled
1/4 cup plus 3 tablespoons heavy cream
1/2 teaspoon vanilla extract
4 egg yolks
1 prepared crust
Powdered sugar, garnish

To Make the Cookie:
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 greased baking sheet and bake until golden brown and set, about 10-15 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

To Make the 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). Press the crust into the pie tin 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 and assembly:
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.

Spread the filling over the prepared pie shell.

Bake the pie 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 15-20 minutes. Remove the pie and cool on a rack.

Refrigerate the cooled pie until well chilled. The pie is meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

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