Momofuku Milk Bar's Crack Pie
 
 
What Bon Appetit says about Crack Pie: “Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won’t be able to stop.”
Recipe type: Dessert
Serves: 12
Ingredients
For the Oat Cookie Crust
  • 9 tbsp (125g) unsalted butter, room temperature, divided (6
  • & 3 tbsp; 85gm & 40gm)
  • 5½ tbsp (70 gm) (packed) light
  • brown sugar, divided (4 & 1½ tbsp; 50 gm & 20 gm)
  • 2 tbsp (30 gm) (1 oz) white sugar
  • 1 large egg
  • ¾ cup plus 2 tbsp (80 gm) old fashioned oats
  • ½ cup (70 gm) all-purpose flour
  • ⅛ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ tsp salt
For the Filling
  • ¾ cup (170 gm) white sugar
  • ½ cup (packed) (100 gm) light brown
  • sugar
  • 1 tbsp dry milk powder
  • ¼ teaspoon salt
  • ½ cup (115gm) unsalted butter,
  • melted, cooled slightly
  • 6½ tablespoons (100ml) heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
Instructions
  1. Preheat ove to 350°F.
  2. Line a 13x9x2 inch/ metal baking pan with parchment paper. Also, lightly spray or
  3. butter a 9 inch diameter glass or ceramic pie dish. I used my rectangular tart dish.
  4. Combine 6 tablespoons (85 gm) of the softened butter, 4 tablespoons (50 gm) of the brown sugar and the white sugar in a medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.
  5. Add the egg and beat until pale and fluffy, about 1 minute.
  6. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1minute.
  7. Dump oat mixture into prepared baking pan and press out evenly to edges of pan.
  8. Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.
  9. Using your fingertips, crumble the cookie into a large bowl - there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons (45 gm) butter and 1-1/2 tablespoons (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
  10. Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch/2.5cm up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow. (I had to do that, and if you are in doubt, I suggest you also place it on a baking sheet)
For the filling:
  1. Position rack in center of oven and preheat to moderate 350°F/180°C. If possible, use bottom-only heat, or the filling may brown too quickly.
  2. Whisk both sugars, milk powder, and salt together in a medium bowl.
  3. Add melted butter and whisk until blended.
  4. Add cream, then egg yolks and vanilla and whisk until well blended.
  5. Pour filling into crust.
  6. Bake 30 minutes (filling may begin to bubble up). Reduce oven temperature to
  7. °F/160°C ( I actually reduced it to 300F and I think it worked out perfectly for me). Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.
  8. Cool pie completely in pie dish on wire rack. Chill uncovered overnight.
  9. Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/06/27/momofuku-milk-bars-crack-pie/