Tuesday, October 30, 2012

Crack Pie

I have heard about the Crack Pie from Momofuku's Milk Bar for awhile now. On our last visit to NYC we stumbled upon Madison Square Eats. In the corner of  Broadway, 5th Avenue and 25th Street, there is a little open air spot where famous food vendors collide... You guessed it: Momofuku's Milk Bar was one of those vendors... We shared a piece of their famous Crack Pie... It was fantastic.

The Crack Pie did not disappoint. So, when I got home, I had the urge to recreate it, stat! So I found this recipe and gave it a try:

Bare with me friends... It is a lot of steps but I am telling you... It is so worth it

Step 1: Prepare the oat cookie to be used in the crust


Nonstick vegetable oil spray
6 tablespoons of unsalted butter, room temperature
4 tablespoons (packed) golden brown sugar
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt

Preparation of the oat cookie:

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

Step 2: Prepare the crust


3 tablespoons of melted butter
1 1/2 tablespoons of brown sugar
Crumbled oat cookie

Preparation of the crust:

In a food processor crumble oat cookie. Dump mixture in a bowl and add 3 tablespoons of melted butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Step 3: Prepare the filling


3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Preparation of the filling:

Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight (this is important as this pie is meant to be eaten chilled).

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

A word of warning: This pie is rich and delicious and gooey and decadent... If you are going to make it, make sure you share it with a friend... Unless you are training to make it to the Olympic team... In which case, by all means go at it and eat it all.

Disclosure: We didn't share nor are we training for the Olympic team... Feeling the guilt friends... I'm just sayin'.

Recipe slightly adapted from Bon Appetit magazine, you can find it here

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