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On my try list: Momofuku's Crack Pie
Joined: Dec 9, 2005
Posted to Thread #17851 at 9:11 pm on Mar 4, 2010
Can't recall who posted this recently, maybe GayR? But how could something called crack pie not make it on the try me list?!
Momofuku's Crack Pie
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: Makes 2 pies (6 to 8 servings each)
Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can
substitute 9-inch pie tins, but note that the pies will require additional
baking time, about 5 minutes, due to the increased thickness of the filling.
Cookie for crust
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
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and
3. 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
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until
fully combined. Stir in the oats until incorporated.
6. 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.
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 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
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
1. Heat the oven to 350 degrees.
2. 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.
3. Gently whisk in the egg yolks, being careful not to add too much air.
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 (similar
to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. 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
Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1
gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams
sugar; 125 mg. sodium.
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 17851. Pi Day is coming up on 3/14 so thot it a good time to start a pie thread... - MariaDNoCA - 9:04am on 03/02/10 (30)
- REC: My Oh My, Peach Pie and Peach Crostata (make this every year) - MariaDNoCA - 9:09am on 03/02/10
- David's My Oh My Blueberry Pie is a favorite, didn't think about using peaches. Thanks! [NT] - Curious1 - 6:21pm on 03/02/10
- Strawberry Cream Pie - Meryl - 9:13am on 03/02/10
- Key Lime Pie - Meryl - 9:14am on 03/02/10
- and my favorite REC: Key Lime Pie - cheezz - 2:38am on 03/03/10
- Cheez! This is GREAT! I've been looking for a Key Lime Pie that doesn't use condensed (feh!) milk. - Steve2 in LA - 3:00am on 03/03/10
- You wouldn't put it in lemon pie, so why lime?! Anyway, let me know how you like it [NT] - cheezz - 6:50am on 03/03/10
- Right there with you, cheez. I'll let you know. [NT] - Steve2 in LA - 9:23pm on 03/03/10
- Have you tried the Cook's Illustrated Key Lime Bars from their Jul/Aug 2006 issue? [NT] - cheezz - 6:52am on 03/03/10
- I hate sweetened condensed milk also. The only time I like it is in Key Lime Pie. [NT] - Meryl - 8:19am on 03/03/10
- Am. Test Kitchen has updated their Key Lime Pie last Sat. - BobbiJoAZ - 8:57pm on 03/03/10
- Meatless Mince Pie - BobbiJoAZ - 1:58pm on 03/02/10
- Fruit Pizza Pie - BobbiJoAZ - 2:06pm on 03/02/10
- Peanut Butter Pie - BobbiJoAZ - 2:08pm on 03/02/10
- BBQ Chicken Potpie With Cornbread Crust - MariaDNoCA - 1:23am on 03/03/10
- Tomato Pie - MariaDNoCA - 1:28am on 03/03/10
- Vidalia Onion Pie - MariaDNoCA - 8:31am on 03/03/10
- and don't forget crust recipes! REC: Oatmeal Pie Crust - cheezz - 2:39am on 03/03/10
- REC: Easiest Ever Mixer Crust - cheezz - 2:40am on 03/03/10
- REC: Mud Pie - cheezz - 2:41am on 03/03/10
- REC: Pumpkin Pecan Crumble Pie - cheezz - 2:42am on 03/03/10
- REC: Buttermilk Pie - cheezz - 2:42am on 03/03/10
- REC: Eggnog Chiffon Pie - cheezz - 2:43am on 03/03/10
- REC: Grandma Dart's Pecan Pie - cheezz - 2:44am on 03/03/10
- REC: Strawberry Pie - cheezz - 2:45am on 03/03/10
- REC: Banana Cream Pie - cheezz - 2:46am on 03/03/10
- REC: Strawberry-Rhubarb Pie with Crunchy Streusel Topping - Steve2 in LA - 3:36am on 03/03/10
- On my to-try list: Triple Chocolate Pudding pie with cappuccino Cream [LINK] [IMAGE] - Meryl - 8:45am on 03/03/10
- Buckhead Diner White Chocolate Banana Cream Pie - Melissa Dallas - 4:01pm on 03/03/10
- On my try list: Momofuku's Crack Pie [LINK] - MariaDNoCA - 9:11pm on 03/04/10