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Simplified Momofuku Crack Pie

nonstick vegetable cooking spray
9 tablespoons butter, room temperature and divided (1 stick plus 1 tablespoon)
5 12 tablespoons golden brown sugar, divided (packed)
2 tablespoons sugar
1 large egg
34 cup plus 2 tbsp. old fashioned oats
12 cup all-purpose flour
18 teaspoon baking powder
18 teaspoon baking soda
14 teaspoon salt
34 cup sugar
12 cup golden brown sugar (packed)
1 teaspoon nonfat dry milk powder
14 teaspoon salt
12 cup unsalted butter, melted, cooled slightly (1 stick)
6 12 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
powdered sugar (for dusting)


Oat Cookie Crust: Preheat oven to 350F 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 325F 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.

Source: www.food.com