Momofuku Crack Pie Recipes

MOMOFUKU CRACK PIE

Steps:

• Preheat oven to 375°F.
• In a large bowl, sift together flour, baking powder, baking soda and salt.
• In a stand mixer with the paddle attachment (or a large mixing bowl with a hand-held electric mixer), beat together butter, brown sugar and white sugar until light and fluffy. Add egg and beat until combined.
• With mixer running on low, add flour mixture in small increments until fully combined. Add oats and mix until combined.
• Spread mixture into an unlined, ungreased 9x13 baking sheet. Bake in preheated oven 20 minutes until golden brown and set. Cool a few minutes in pan, then turn out onto a rack until cool to the touch. Lower the oven to 350°F while the cookie cools.
• Crumble the cooled cookie into the workbowl of a food processor. Add butter, brown sugar and salt. Pulse until combined (a clump of the mixture should hold together when pinched together). Divide the mixture between 2 10" pie pans, pressing into an even, thin layer on the bottom and sides. (The top edge will be ragged.).
• In a large bowl, whisk together white sugar, brown sugar, salt and powdered milk. Add melted butter, cream and vanilla and whisk until smooth. Whisk in egg yolks one at a time. Be careful not to incorporate too much air.
• Divide the filling evenly between the two pie crusts. Bake one pie at a time for 15 minutes, then reduce heat to 325°F for 10 minutes, until the filling is golden brown but still jiggly (like a pecan pie). Place pie pans on a rack to cool.
• Refrigerate the pies until well-chilled; the filling will be gooey. Dust with powdered sugar before serving.

MOMOFUKU MILK BAR CRACK PIE

Steps:

• Make the Oat Cookie: Preheat oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone baking mat.
• Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes, until fluffy and pale yellow. Scrape the sides of the bowl and, on low speed, at the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the mixture is pale white.
• Again, scrape down the sides of the bowl and, on low speed, add the flour, oats, salt, baking powder and baking soda. Mix until the dough comes together and there are no remnants of dry ingredients, about 1 minute.
• Turn the dough out onto the prepared baking sheet and, using an offset spatula, spread to a ¼-inch thickness (it won't take up the entire sheet). Bake for 15 minutes, or until the middle of the cookie is puffed, but the edges are firmly set. Cool completely before using.
• Make the Crust: Preheat the oven to 350 degrees F (177 degrees C). In a large bowl, break up the oat cookie into small crumbs resembling wet sand. Add the brown sugar and salt and stir to combine. Add the butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms. If the crust is not moist enough to form a cohesive mass, melt an additional 1 to 1½ tablespoons of butter and mix in as before.
• Divide the oat cookie crust between two pie plates and press firmly into the pie plates, making sure that the bottom and sides are evenly covered. (If not using immediately, the pie shells can be wrapped in plastic wrap and refrigerated for up to 2 weeks.)
• Make the Pie Filling: Combine the sugar, brown sugar, milk powder, corn powder and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until evenly blended. Add the melted butter and mix for 2 to 3 minutes, until all of the dry ingredients are moist. Scrape down the sides of the bowl and add the heavy cream and vanilla, then continue to mix on low speed for 2 to 3 minutes, until no white streaks remain. Add the egg yolks and mix on low speed just long enough to combine, ensuring that the mixture is glossy and homogenous, but do not over mix! (If not using immediately, the filling can be stored in an airtight container and refrigerated for up to 1 week.)
• Bake the Pie: Place the prepared pie plates on a sheet pan. Divide the filling evenly between the pie crusts; the filling should only fill the plates about ¾ of the way full. Bake for 15 minutes, until the pies are golden brown on top but still very jiggly.
• Open the oven door and reduce the oven temperature to 325 degrees F (163 degrees F). Leave the pies in the oven and the oven door open until the temperature reaches 325 degrees F. Once it does, close the oven door and bake for 5 to 10 minutes longer, until the pies are jiggly in the very center, but set around the outer edges.
• Remove the pies from the oven and place on a wire rack to cool to room temperature. Freeze the pies for at least 3 hours or overnight (this step condenses the filling and is a required step). Transfer the pies from the freezer to the refrigerator for at least 1 hour before serving. (If not using immediately, the pies can be wrapped in plastic wrap and kept in the refrigerator for up to 5 days or in the freezer for up to 1 month.)
• Just prior to serving, dust the pie with powdered sugar. Serve with a dollop of whipped cream.

MILK BAR'S CRACK PIE

Steps:

• Heat the oven to 350F.
• Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don't have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)
• Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and knead it in.
• Divide the oat crust evenly between 2 (10-inch) pie tins. using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. Use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
• Put both pie shells on a sheet pan. Divide the crack pie® filling evenly between the crusts; the filling should fill them three-quarters of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
• Open the oven door and reduce the oven temperature to 325° F. Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. Keep the pies in the oven during this process. When the oven reaches 325° F, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the bull's-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so.
• Gently take the pan of crack pies® out of the oven and transfer to a rack to cool to room temperature. (You can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you're in a hurry.) Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product-freezing is the signature technique and result of a perfectly executed crack pie®.
• If not serving the pies right away, wrap well in plastic wrap. In the fridge, they will keep fresh for 5 days; in the freezer, they will keep for 1 month. Transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before you're ready to get in there.
• Serve your crack pie® cold! Decorate your pie(s) with confectioners' sugar, either passing it through a fine sieve or dispatching pinches with your fingers.
• Heat the oven to 350° F.
• Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium­ high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
• On low speed, add the flour, oats, baking powder, baking soda, and salt. mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
• Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is 1/4 inch thick. The dough won't end up covering the entire pan; this is ok.
• Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top and puffed slightly but set firmly. Cool completely before using. wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.
• You must use a stand mixer with a paddle attachment to make this filling. It only takes a minute, but it makes all the difference in the homogenization and smooth, silky final product. I repeat: a hand whisk and a bowl or a granny hand mixer will not produce the same results. Also, keep the mixer on low speed through the entire mixing process. If you try to mix the filling on higher speed, you will incorporate too much air and your pie will not be dense and gooey-the essence of crack pie®.
• Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
• Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
• Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disap­peared into the mixture. Scrape down the sides of the bowl with a spatula.
• Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
• Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.

MOMOFUKU'S CRACK PIE RECIPE

Steps:

• Heat the oven to 375 degrees.
• In a medium bowl, sift together the flour, baking powder, baking soda and salt.
• 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.
• Whisk the egg into the butter mixture until fully incorporated.
• With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
• 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.
• 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.
• Heat the oven to 350 degrees.
• 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.
• 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 (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
• 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.

OFFICIAL MOMOFUKU CRACK PIE

Steps:

• Oat Cookie Crust
• Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
• Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
• Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
• Filling
• Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble).
• Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

SIMPLIFIED MOMOFUKU CRACK PIE

Steps:

• Oat Cookie Crust: Preheat oven to 350°F Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
• Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
• Filling: Position rack in center of oven and preheat to 325°F Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake at 325 for 15 minutes then reduce to 310 for an additional 10 minutes, or until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.