Momofuku Crack Pie 3

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Sells for $44/pie and they sell 60-90 pies a day!
This was pie is so addicting--it's all the butter, sugar, and cream--that they named it after the drug.

Makes 2 10 inch pies.

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  • 2

Ingredients

  • Cookie for crust:
  • Makes 2 10 inch pies.
  • 2/3 cup plus 1 tbsp all purpose flour
  • Scant 1/8 tsp baking powder
  • Scant 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/3 cup firmly packed light brown sugar
  • 3 tbsp sugar
  • 1 egg
  • scant 1 cup old fashioned oatmeal, uncooked
  • Crust:
  • Crumbled cookie for crust (see above)
  • 1/4 cup butter
  • 1 1/2 tbsp firmly packed brown sugar
  • 1/8 tsp salt
  • Filling:
  • 1 1/2 cup granulated sugar
  • 3/4 cup plus a scant 3 tbsp firmly packed light brown sugar
  • 1/4 tsp salt
  • 1/3 cup plus 1 tsp powdered milk
  • 1 cup butter, melted
  • 3/4 cup plus a scant 2 tbsp whipping cream
  • 1 tsp vanilla
  • 8 egg yolks
  • 2 prepared crusts (see above)
  • powdered sugar for garnish.

Preparation

Step 1


1. Preheat oven to 375°F. Spray a 9x13 pan with non-stick cooking spray. Set aside.

2. To make the cookie, in a medium bowl, sift together the flour, baking powder, baking soda and salt (and yes you will want to sift it).

3. In your mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy, about 2-3 minutes. Whisk the egg into the butter mixture until fluffy and incorporated. With the mixture running, beat in the flour mixture a little at a time until totally combined. Stir in the oatmeal until well incorporated. Spread the mixture into your pre-pared pan and bake until golden brown and set, about 18-20 minutes. Remove from oven and cool on rack. Crumble the cooked cookie to use in the crust when it has cooled completely.

4. To make the crust, combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (you will know you have the right consistency when a little of the mixture will clump together between your fingers and hold together). Divide the crust between your two 10 inch pie pans. Press the crust into each shell to form a thin even layer along the bottom and sides of the tins.

5. To make the filling, preheat oven to 350°F. In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk. Whisk in the melted butter then whisk in the cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.

6. Divide the filling evenly between the 2 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 (the center will seem very jiggly and not done but take out anyway) about 10-15 minutes. Remove pie from oven and cool on rack. Refrigerate the cooled pies until well chilled. Dust with powdered sugar right before serving.

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