Total time: 1 1/2 hours, plus cooling and chilling times. Makes 2 pies (6 to 8 servings each)
Note: This is from an article I read about a pie that's taking over NY. It's from a baker called Momofuku, the pie is called "Crack Pie" (unrelated to the drug), and the pie sells for $44. Someone created a home recipe version of it. The recipe calls for 2 (10-inch) pie tins and says you can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. The pie crust is made from an oatmeal cookie made separately.
COOKIE FOR PIE CRUST:
Ingredients
2/3 cup plus 1
tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
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 oats 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. Remove from heat and cool to the touch
on a rack. Crumble the cooled cookie to use in the crust.
PIE CRUST:
Ingredients
Crumbled cookie for
crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
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. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
PIE:
Ingredients
1 1/2 cups (10 1/2
ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
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. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325
degrees and bake until the filling is slightly jiggly and golden brown (similar
to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. 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.