Momofuku Crack Pie Recipe

Thanksgiving is on the horizon and while I’m a huge fan of apple pie and pecan pie, there is one unconventional pie I absolutely love—crack pie. Yes, that’s right, crack pie, more specifically, Momofuku’s crack pie.

The first time I experienced the notorious Momofuku crack pie was at the Union Square Christmas Market two years ago. I had heard stories about this pie and wanted to know if this confection lived up to its reputation.

It did and to be honest I wasn’t surprised because treats from the Momomfuku Milk Bar usually go above and beyond my expectations.

The head baker Christina Tosi is a dessert mastermind (she pretty much invented cereal milk ice cream).

Ingredients

• Oat Cookie Crust
• Nonstick vegetable oil spray
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
• 5 1/2 tablespoons packed golden brown sugar, divided
• 2 tablespoons sugar
• 1 large egg
• 3/4 cup plus 2 tablespoons old-fashioned oats
• 1/2 cup all purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon generous salt
• Filling
• 3/4 cup sugar
• 1/2 cup packed golden brown sugar
• 1 tablespoon nonfat dry milk powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
• 6 1/2 tablespoons heavy whipping cream
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions

1. Oat Cookie Crust
2. Preheat oven to 350°F. Line 13x9x2-inch baking pan with parchment paper and coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat mixture until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as necessary. Add egg and beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
3. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. If the dough is sticking to your fingers, wet them with water and continue pressing oat mixture out evenly. Cookie layer should be about 3/8-inch thick.
4. ...............................

for full recipes please see : www.ifyougiveablondeakitchen.com

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