Momofuku Crack Pie

Y’all. No seriously. Y’ALL. THIS PIE. This pie is stupidly, obscenely good. It’s more complex than it should be, but it still wears every ingredient on its sleeve; it rewards savoring; it has a squillion different textures and all of them are the best texture. All of them. All at once. Seriously, this thing might be better than the raspberry buttermilk cake, and I liked that so much I made it twice. I know this thing is kind of labor-intensive, but seriously, make it anyway. SO delicious!

Crack Pie, from Momofuku by way of Epicurious

Oatmeal Cookie Base:

9 Tbsp. butter, softened, divided
5 1/2 Tbsp. packed brown sugar, divided
2 Tbsp. sugar
1 large egg
3/4 c. plus 2 Tbsp. old-fashioned oats
1/2 c. all purpose flour
1/8 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt

3/4 c. sugar
1/2 c. packed brown sugar
1 Tbsp. nonfat dry milk powder
1/4 tsp. salt
1/2 c. (1 stick) butter, melted and cooled slightly
6 1/2 Tbsp. heavy cream
4 egg yolks
1 tsp. vanilla

Cookie part:

Preheat the oven to 350F. Line a 13×9″ pan with parchment and douse the parchment in cooking spray. Set aside!

In a mediumish bowl (you can go a little small) with a hand mixer (or a whisk and your badass arms. Look at those guns on you!), cream 6 Tbsp. butter for a moment to make sure it’s soft. Add 4 Tbsp. of the brown sugar and all the granulated sugar and cream together until fluffy, a few minutes. Beat in the egg until it’s all in-beaten. Add the oats, flour, baking powder, baking soda and salt and beat until combined. It’ll be a fairly loose oatmeal cookie batterdoughthing. Pour it into the lined pan, spread it out all evenly, and bake for 15-18 minutes or until brownish at the edges and golden brown on top.

Crust part:

Once the giant cookie of giantness is cool, crumble it into a bowl. Add the remaining 3 Tbsp. butter and 1 1/2 Tbsp. brown sugar and work into the crumbs until they’ll hang out together. Pat them into the bottom and up the sides of a 9″ pie dish. Congratulations! That’s a crumb crust made from scratch, and it is frigging delicious! Put the crust on a rimmed baking sheet and set aside.

Filling part:

Preheat the oven to 350F again.

Whisk the sugars, the milk powder and salt in a medium bowl. Add in the butter and whisk until combined, then same deal with the cream. Add the egg yolks one at a time, whisking until there are no little yellow bits. Lastly, add the vanilla and whisk one last time.

Pie part:

Pour the filling into the prepared crust and smooth it out a bit. Bake for 30 minutes, then turn the oven down to 325. Continue baking until the filling has brown spots and the edges are set, but the center is still jiggly. Let it cool on a wire rack, and then store it uncovered in the refrigerator overnight. Rush downstairs in the morning and cut a slice, prying it out of the pan with creative knife use. (The first slice will be ugly.) Eat. Then eat another one, since you have to make sure it tastes the same when it’s pretty. Then eat more, because it’s good.


~ by iliadawry on 22 July 2012.

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