Momofuku's Crack Pie

By june

Ingredients

• Cookie for crust:
• 2/3 cup plus 1 tbsp flour
• scant 1/8 tsp baking powder
• scant 1/8 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) softened butter
• 1/3 cup light brown sugar
• 3 tbsp sugar
• 1 egg
• scant 1 cup rolled oats
• Crust:
• crumbled cookie for crust
• 1/4 cup (1/2 stick) butter
• 1 1/2 tbsp brown sugar
• 1/8 tsp salt
• Filling:
• 1 1/2 cups sugar
• 3/4 cup plus scant 3 tbsp light brown sugar
• 1/4 tsp salt
• 1/3 cup plus 1 tsp milk powder
• 1 cup (2 sticks) butter, melted
• 3/4 cup plus scant 2 tbsp heavy cream
• 1 tsp vanilla extract
• 8 egg yolks
• 2 prepared crusts
• Powdered sugar for garnish

Details

Servings 2
Cooking time 90mins

Preparation

Step 1

Heat 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 9x13-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.

*It didn't say to grease the baking sheet so I didn't, but the cookie stuck to the pan something awful. Next time, I will try greasing the pan first.

For 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). 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.

*I did not grease the pie tins and had an awful time getting the slices out of the tins. Next time I will try greasing the tins before pressing in the crust.

For the 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.