Momofuku Crack Pie

While watching The Cooking Channel recently, I saw an episode of Unique Sweets. This show is the best show to watch for inspiration of items to make and also of places to go when you visit places around the U.S.A.

This particular episode focused on pies, and I like eating pie but not really making them. Mostly this is due to the need to prepare a crust, and I am not all the great at making things like crusts. One particular bakery in this episode was Momofuku in New York City. This bakery had many different items which looked good to make and even better to eat. The item that really peaked my interest was Crack Pie. The name does not sound all that tempting, but when you hear about the pie, see how it is prepared, and taste it, you totally get where it’s name comes from.

The only item on the list of ingredients that I did not have in my pantry was powdered milk. But, that is not a big obstacle, as it can easily be bought at any local grocery store.

These pies came out great, and I look forward to sharing them with friends and co-workers.

Recipe Source – L.A. Times

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) softened butter
1/3 cup (2 ½ ounces) light brown sugar
3 tablespoons (1 ¼ ounces) sugar
1 egg
Scant 1 cup (3 ½ ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. 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.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. 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

Crumbled cookie for crust
¼ cup (1/2 stick) butter
1 ½ tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

1. 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

1 ½ cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
¼ teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) 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

1. Heat the oven to 350 degrees.

2. 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.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. 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.

6. 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.

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1 Comment

Filed under Baking, Dessert

One response to “Momofuku Crack Pie

  1. Pingback: Momofuku Compost Cookies | andhebakes

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