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|Steve2 in LA||
Then you should make him the Momofuku Milk Bar's Crack Pie: REC inside . . .
Joined: Feb 7, 2006
Posted to Thread #20996 at 1:07 am on Nov 27, 2011
Momofuku's Crack Pie
Copyright © 2010, The Los Angeles Times. Adapted from Momofuku. This pie calls for 2 (10”) pie tins. You can substitute 9” pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. Makes 2 pies (6 to 8 servings each)
l cup + 1 Tbsp (3 oz) FLOUR
Scant 1/8 tsp BAKING POWDER
Scant 1/8 tsp BAKING SODA
¼ tsp SALT
½ cup (1 stick) softened BUTTER
1/3 cup (2 ½ oz) LIGHT BROWN SUGAR
3 Tbsp (1 ¼ oz) SUGAR
1 LARGE EGG
Scant 1 cup (3 ½ oz) ROLLED OATS
Heat the oven to 375º F. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In the bowl of a stand mixer using the paddle attachment, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated.
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 9x13” 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.
the 9x13” COOKIE, crumbled
¼ cup ( ½ stick) BUTTER
1 ½ Tbsp ( ¾ oz) BROWN SUGAR
1/8 tsp SALT
Combine the 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 between 2 (10”) pie tins. Press into each pan to form a thin, even layer along bottom and sides. Set aside while you prepare the filling.
1 ½ cups (10 ½ oz) SUGAR
¾ cup + a scant 3 Tbsp (7 oz) LIGHT BROWN SUGAR
¼ tsp SALT
1/3 cup plus 1 tsp (¾ oz) MILK POWDER
1 cup (2 sticks) BUTTER, melted
¾ cup + a scant 2 Tbsp HEAVY CREAM
1 tsp VANILLA EXTRACT
8 EGG YOLKS
2 PREPARED CRUSTS
POWDERED SUGAR, garnish
Heat the oven to 350º F. 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.
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 325º F and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove and cool on a rack.
Refrigerate the cooled pies until chilled, they’re meant to be served cold, filling will be gooey. Dust with powdered sugar before serving.
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.
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.
Other messages in this thread:
- 20996. Thanksgiving 2011: Lessons Learned... - Richard in Cincy - 3:07am on 11/25/11 (13)
- Happy Thanksgiving to you too Richard! [NT] - FloriSandy - 4:52am on 11/25/11
- Bravo for your restraint! Word about the Ina Garten corn pudding. It was fabulous. I did it with ... - elaine - 5:04am on 11/25/11
- REC: Richard's Corn Pudding - Traca - 5:25am on 11/25/11
- Richard, is it kinda like pecan pie but without the pecans? [NT] - cheezz - 2:06am on 11/26/11
- I looked it up because I had never heard of it - chess pie plus cream. Yum. [NT] - Melissa Dallas - 2:08am on 11/26/11
- No, it's more of an egg custard. I'll post the family recipe later today. [NT] - Richard in Cincy - 4:51pm on 11/26/11
- Is it this one? >> [NT] [LINK] - cheezz - 9:20pm on 11/26/11
- My hubby loves the pecan pie filler - but doesn't like the nuts :) [NT] - cheezz - 9:21pm on 11/26/11
- Then you should make him the Momofuku Milk Bar's Crack Pie: REC inside . . . - Steve2 in LA - 1:07am on 11/27/11
- Heart attack in a pie tin!!! How wonderful it sounds...thanks Steve :) [NT] - cheezz - 4:44am on 11/27/11