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Momofuku's Crack Pie

Makes 2 pies, 6-8 servings each

Note: Adapted from Momofuku. This pie calls for 2 10inch pie tins. You can substitute 9inch pie tins, just bake for an additional 5 minutes due to the increased thickness of the filling.

Bake the cookie for the crust.
Heat the oven to 375

Cookie Crust
2/3 cup plus 1Tbs flour
1/8 tsp baking powder
1/8 tsp baking soda
1/2 cup softened butter
1/3 cup lt brown sugar
3 Tbs sugar
1 egg
1 cup rolled oats

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, 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 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 in a 9x13 inch baking sheet and bakr 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.

Prepare the Crust

Crumbled cookie
1/4 cup butter
1 1/2 Tbs brown sugar
1/8 tsp salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended together. A little of the mixture should clump together in your hand. Divide the crust between 2 10inch 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 the filling.

Heat the oven to 350

1 1/2 cups sugar
3/4 cup plus 3 Tbs lt brown sugar
1/4 tsp salt
1/3 cup plus 1 tsp milk powder
1 cup melted butter
3/4 cup plus 2 Tbs heavy cream
1 tsp vanilla extract
8 egg yolks
powdered sugar for dusting

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 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.