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Monday, March 21, 2011
Priscilla Tsai Momofuku Crack Pie
Posted By Priscilla Tsai on Mon, Mar 21, 2011 at 8:00 AM
What's in this pie, you ask?
Everything bad for you. Butter, sugar, brown sugar, heavy cream, more butter, oatmeal cookies, and a lot of eggs. But no crack. I guess it's called "Crack Pie" because it's wicked addicting.
This pie recipe comes from Momofuku Milk Bar, the NYC bakery known for their interesting concoctions such as compost cookies.
It's all kinds of ridiculous. The toasted oatmeal cookie pie crust is topped with a gooey butter and sugar filling. The filling has a browned butter, caramel flavor. The consistency of it is gooey – similar to pecan pie, minus the pecans. It's a twist on a chess pie. It's so sweet, it might give you a cavity. It's decadent.
Making this pie was like two baking projects in one. First you have to bake a giant oatmeal cookie. Then you can proceed to make the pie (using the crumbled cookie to make the pie crusts).
The recipe makes two pies, so you need two pie pans. Having only one, I used a pie pan and a tart pan, which worked fine. (Just be sure to maybe line foil underneath the tart pan so the butter from the pie won't seep and out and burn onto your oven like mine did.)
If you are in a hurry to eat the pie after baking, throwing it in the freezer for a fast chill works well. Who has got time to patiently wait for the pies to chill for hours in the fridge? Let's get real.
Sweet enough as it is, I nixed the powdered sugar on top. Yes, the pie is ugly. Might as well embrace it in all it's ugliness.
Momofuku Crack Pie
Recipe courtesy of L.A. Times, adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 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
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
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 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 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.
Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.
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