i did not make the name of this recipe up. nor did i change a thing about it (this time). i didn’t need to (this time). thumbing through an old issue of gourmet, i was looking for dinner ideas for this week. whenever i go looking for new dinner ideas, i inevitably find three new baking ideas. such are my desires in life.who needs dinner when you can have this? it has oats in it…it must be healthy.*
one of the reviews of this recipe said something along the lines of “i’ve never tasted crack, but now i don’t think i’ll have to”. i don’t know if that’s entirely fair. it’s like comparing a dessert to a drug. (yes, that’s exactly what it is. metaphors are not my forté.) and having had dessert and drugs, at various times of my life (more of the former than the latter, much more), i can say that i understand why someone would choose the crack over the pie.
although, this pie, it might just give you the shakes. also, it’s as expensive as crack. or, almost.
momofuku milk bar crack pie
oat cookie crust:
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
powdered sugar, for dusting
for oat cookie crust:
preheat oven to 350°F.
line 13 x 9 x 2-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.
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.
*who ever thought that rolled oats, the basis of cookies and packaged granola bars everywhere, would be declared a “superfood”? apparently, we’re aiming low this year.