Momofuku Crack Pie

2 May

I discovered this dessert on a date night a few months back.  We decided to eat at Momofuku Ssäm Bar, and so we went, of course, to Milk Bar for Dessert.  I had heard about the pie before, there were various tv personalities and celebrities who raved about it.  Their other trademark is Cereal Milk Ice Cream (corflake cereal milk to be exact), which is probably a love it or hate it kind of thing, but i love it.

The crack pie is displayed in the glass cases amongst various other desserts: the compost cookie (pretzels, chocolate chips, coffee, oats, butterscotch, potato chips), grasshopper pie (graham crust, mint cheesecake & brownie filling)…I can’t even bear to go on without getting up, putting on my sandals and going there right now.

Anyway, Jay’s birthday was coming up so I decided it was the perfect thing to make.  Finding the recipe wasn’t hard, it never really is in the age of Google.  I used a recipe I found in the LA Times, which made two pies. Since each slice of this aptly-named dessert has 432 calories, I used half the filling and put the other half in the freezer.  The first pie I made came out perfectly: after about 4 hours in the fridge the consistency was perfect, gooey but firm, the way pecan pie is. I had major issues with the second one.  I took the filling out of the freezer earlier in the day, let it thaw, mixed it well, and cooked the pie at the same temperature for the same amount of time.  But hours after being in the fridge, it was still overly liquidy and all of the butter gathered in one area of the pie and hardened.  I’m not sure what happened, I guess my best recommendation is Don’t Freeze the Filling.

Momofuku Crack Pie

Courtesy of LA Times

Servings: Makes 2 pies (6 to 8 servings each)

Note: 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.


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