Tuesday, July 22, 2014
Momofuku's Crack Pie
This is one of those recipes that has a little story.
As you may of noticed I don't waste anything. Recently on a recipes board someone mentioned that to me. I loved the comment and wanted to see what I could come up with regarding egg yolks.
I fry egg whites in the morning. Max usually gets the yolks, which I fry for him after I eat my eggs.
Max needs to diet and I needed to find other uses for the egg yolks. Found this recipe from LA Times.
There was something about this recipe, I don't know what but I had to make it. I never have heavy cream in the house and the recipe has tons of sugar. The "boys" are away for the summer so who was gonna eat it?
The crust is made in two parts. That is something Cyndy does! I made the "cookies" a few days before. The day I made the rest of the recipe who appears at the house- Jake and Kyle! They road their bikes over just to say hi. Jake said he had to say hi to his adopted Grandma!
I made this in two different type of pans. I made the recipe in one 10 inch pie plate and I also used this tartlet pan.
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
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
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
Heat the oven to 375 degrees.
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In the kitchen aid bowl, using the paddle attachment, or in a large bowl using an electric hand mixer, beat the butter, brown sugar and sugar until light and fluffy.
Whisk the egg into the butter mixture until fully combined. Beat in the flour mixture slowly until well combined then stir in the oats and make sure they are well combined also.
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.
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a 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 the filling.
Heat the oven to 350 degrees.
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.
This is a very good dessert. I saved some for my cousin and her daughter who loved it.