Momofuku’s Crack Pie
INGREDIENTS
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ervings: Makes 2 pies (6 to 8 servings each)
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Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. I used a 9inch tart tin and an 8 inch spring form tin. The spring form needed a bit extra baking and I diTry and stop at a slice. I dare/double dare/physical challenge you!!!!!
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Cookie for crust
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2/3 cup plus 1 tbs flour
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1/8 tsp baking powder
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1/8 tsp baking soda
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1/4 tsp salt
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1/2 cup low fat margarine
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1/3 cup brown sugar
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3 tbs caster sugar
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1 egg
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1 cup traditional rolled oats
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1. Heat the oven to 190°C.
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2. Sift together the flour, baking powder, baking soda and salt.
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3. Beat the butter, brown sugar and sugar until light and fluffy. I used the KitchenAid.
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4. Mix the egg into the butter mixture until fully incorporated.
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5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
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6. Spread the mixture onto a 9-inch-by-13-inch baking sheet lined with baking paper, and bake until golden brown and set, about 20 minutes. Remove from heat and cool on a rack. Crumble the cooled cookie to use in the crust.
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Crust
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Crumbled cookie for crust
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1/4 cup low fat margarine
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1 1/2 tbs brown sugar
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1/8 tsp salt
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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. Pres
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Filling
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1 1/2 cups sugar
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3/4 cup plus 3 tablespoons brown sugar
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1/4 tsp salt
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1/3 cup plus 1 teaspoon milk powder
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1 cup low fat margarine, melted
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3/4 cup plus 2 tablespoons heavy cream
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1 tsp vanilla extract
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8 egg yolks
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2 prepared crusts
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Powdered sugar, garnish
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dn’t take it out of the tin until the next day (of being in the fridge) just to be sure it didn’t collapse.
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