Because we live in different places - or, because I'm the rogue who has moved out of state - my pie loving friends and I have limited opportunities to get together. We missed pi day this year, but planned to celebrate when I was home in April.
We failed. But not before I made my pie.
This year I decided to make Momofuku's Crack Pie because the recipe had been recommended to me by someone at work and because I was super jealous of the Boyfriend's big trip to New York. I loved the buttery, cookie crust but honestly, that was about it. It was wayyyyyyyyyyyyyy too sugary, even for my sweet tooth. I could only eat a few bites at a time, and even though the gooey consistency was fun, I ended up throwing about three fourths of it away. Shame.
Crack Pie
Adapted from Momofuku by the LA Times
Cookie
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
Preeat the oven to 375 degrees.
In a medium bowl, sift together 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. 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 by 13 baking sheet and bake until golden and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cookie.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the cookie, butter, brown sugar and salt and mix until evenly combined. Press half of the crust into each of 2 pie tins to form a thin, even layer.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
Preheat the oven to 350 degrees.
In a large bowl, whisk together 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.
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