There’s pie and then there’s crack… crack pie, that is. Addictive? I would have to twitch in agreement. Enriched with the holy trinity of eggs, butter, and sugar, one bite of this gooey, rich, caramel-y laden delight will send you over the moon. Be forewarned, this is not for the faint of heart. Looks are deceiving. It appears quite innocent with its golden, scraggly crust, filling, and oatmeal cookie crust, but you would be wrong! It will take over your taste-buds, punch them into flavour-town submission, and send them into pleasure overdrive.
I will admit that it’s quite tooth cloyingingly sweet, so a humble wedge will be more than sufficient. To cut through all the buttery-rich filling, next time, I would top it with some creme fraiche, whipped cream, or flaky maldon salt. The recipe is from Momofuku Cookbook. The recipe makes 2 honking 10- inch pies. I just made one pie. I halved all the filling and pie crust ingredients, but not the oatmeal cookie recipe. I baked an entire batch and just used half of what was needed for 1 pie tin and saved the remaining pieces for a tasty snack. Sometimes less is more (can’t believe I just wrote that).
There’s two parts to this recipe: the oatmeal cookie crust which you make from scratch and then the filling. Essentially, you make and bake the cookie crust, blitz the cooled chunks in a food processor with some butter and a few other goodies, and press it into the pie tin. Then, make the filling and bake the whole shebang in the oven. It will rise and then collaspe ever so slightly onto its gooey self. Cool the bad boy in the fridge until fully chilled. When ready to eat, leave it out at room temperature for at least 45 minutes before devouring. I feel the flavours are more vibrant when it’s not fridge cold. However, I’ve been known to cut many ‘slivers’ and pop them into my mouth straight from the fridge. My suggestions and comments are in italics.
Milk Bar Crack Pie
Oatmeal Cookie for Crust
2/3 cup plus 1 tablespoon flour (all-purpose)
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup softened butter (I used unsalted)
1/3 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
Scant 1 cup rolled oats (large flakes, not steel-cut)
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. Cream the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. Stir in the flour mixture until fully combined. Stir in the oats.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet (sprayed with cooking oil) 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.
Crumbled cookie for crust
1/4 cup butter (unsalted)
1 1/2 tablespoons brown sugar (light brown)
1/8 teaspoon table 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 (I only had a 9.5 inch pie tin. My crust was just slightly thicker but it came out just fine). 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 granulated sugar
3/4 cup plus a scant 3 tablespoons light brown sugar
1/4 teaspoon table salt
1/3 cup plus 1 teaspoon milk powder
1 cup butter, melted (used unsalted)
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 large egg yolks (save the whites for another use, i.e. coconut macaroons, angel food cake,etc)
2 prepared crusts
Powdered sugar to garnish
1. Heat the oven to 350 degrees.
2. 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. (you want a dense, rich filling, not an airy souffle-like one)
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, about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with powdered sugar before serving (I skipped the powdered sugar bit… by George, it’s plenty sweet enough!)
Yield: 8-10 wedges