Momofuku Milk Bar's Crack Pie
- Number of Servings: 16
Ingredients
Cookie for the crust ingredients:2/3 cup plus 1 tablespoon (3 ounces) flourScant 1/8 teaspoon baking powderScant 1/8 teaspoon baking soda1/4 teaspoon salt1/2 cup (1 stick) softened butter1/3 cup (2 1/2 ounces) light brown sugar3 tablespoons (1 1/4 ounces) sugar1 eggScant 1 cup (3 1/2 ounces) rolled oats (or cornflakes crumbs)For the Crust Ingredients:Crumbled cookie for crust1/4 cup (1/2 stick) butter1 1/2 tablespoons(3/4 ounce) brown sugar1/8 teaspoon saltFor the Filling Ingredients:1 1/2 cups (10 1/2 ounces) sugar3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar1/4 teaspoon salt1/3 cup plus 1 teaspoon (3/4 ounce) milk powder1 cup (2 sticks) butter, melted3/4 cup plus a scant 2 tablespoons heavy cream1 teaspoon vanilla extract8 egg yolks2 prepared crustsPowdered sugar, garnish
Instructions for cookie:
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 cornflakes 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.
7. Remove from heat and cool to the touch on a rack.
8. Crumble the cooled cookie to use in the crust.
Pie Crust Instructions:
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).
2. Press the crust into tart pan shell to form a thin, even layer along the bottom and sides of the tins.
3. Set the prepared crusts aside while you prepare the filling.
For the Filling
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. Fill the tin shell.
5. Bake the pie for 15 minutes, then reduce the heat to 325 degrees (160 degree celcius) and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes.
6. Remove the pies and cool on a rack.
7. 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.
Number of Servings: 16
Recipe submitted by SparkPeople user PETUNIAPIG.
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 cornflakes 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.
7. Remove from heat and cool to the touch on a rack.
8. Crumble the cooled cookie to use in the crust.
Pie Crust Instructions:
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).
2. Press the crust into tart pan shell to form a thin, even layer along the bottom and sides of the tins.
3. Set the prepared crusts aside while you prepare the filling.
For the Filling
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. Fill the tin shell.
5. Bake the pie for 15 minutes, then reduce the heat to 325 degrees (160 degree celcius) and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes.
6. Remove the pies and cool on a rack.
7. 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.
Number of Servings: 16
Recipe submitted by SparkPeople user PETUNIAPIG.
Nutritional Info Amount Per Serving
- Calories: 455.3
- Total Fat: 28.6 g
- Cholesterol: 190.5 mg
- Sodium: 131.2 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 0.6 g
- Protein: 3.6 g
Member Reviews