Momofuko Crack Pie

I think I might have completely fallen in love with this if not for the name,

Crack pie. Named of course, after the highly addictive drug whos prevelance in Vancouver has led to the notorious Downtown East Side. No joking around here. It’s a big name to live up to. You’d almost feel sorry for it really, so much hype in the title, it couldn’t possibly stand up.

It is, indisputably, a very good pie. It really is, it’s sort of a glorified butter tart perhaps, (for the non-Canadians out there, it’s like a pecan pie without the pecans). It’s nuttier then the usual because of the cleverly made crust, which is filled with toasted oats, and I made mine nuttier still by adding hazelnuts, and also some chocolate which meant you really only needed a small slice. Perhaps that was it, I just didn’t really want more then one slice. The addictive neede-to-have-you just wasn’t there, but it’s hard to say. I think there is a pretty good chance that had it been called, oh, butter tart with toasted oat crust, I would have fallen helplessly for it. I think, in fact, that it’s likely. 

Crack Pie

(from the Momofuko Milk Bar Cookbook, by Christina Tosi and David Chang)

2/3 cup plus 1 tablespoon flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened butter
1/3 cup light brown sugar
3 tablespoons sugar
1 egg
Scant 1 cup rolled oats

Preheat the oven to 350F

Cream the butter and sugar together.

Add the egg and mix well.

Add in all the remaining ingredients except the oats. Stir until just combined and add oats.

Spread out with your hands (if you get them a little wet they won’t stick as much!) and bake until it becomes a golden brown and the cookie is cooked through. As you’ll be crumbling and rebaking it, ere on the side of over crisp then gooey.

Crumbled cookie for crust
1/4 cup butter
1 1/2 tablespoons 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.

1 1/2 cups sugar
3/4 cup plus a scant 3 tablespoons light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon milk powder
1 cup butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts

Heat the oven to 350 degrees.

Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

 Gently whisk in the egg yolks, being careful not to add too much air.

Divide the filling evenly between the 2 prepared pie shells.

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, about 10 minutes. Remove the pies and cool on a rack.

Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with powdered sugar before serving.