Momofuku Milk Bar Crack Pie
Recipe GLPRdb45dc374c98d7
A decadent dessert pie featuring a buttery oat cookie crust and a rich, custard-like filling made with brown sugar, milk powder, and egg yolks. The pie is baked until golden and set around the edges but jiggly in the center, then frozen to set the texture perfectly. Serve chilled with whipped cream for an indulgent treat.
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Ingredients
½ cup unsalted butter, melted
1 tablespoon light brown sugar
¾ cup light brown sugar
1 egg yolk
½ cup bread flour
1½ cups old-fashioned rolled oats
¼ teaspoon salt
pinch Pinch of baking soda
1½ cups granulated sugar
¾ cup light brown sugar
¼ cup dry milk powder
¼ cup cornstarch
1½ teaspoons kosher salt
1 cup unsalted butter, melted
¾ cup heavy cream
½ teaspoon vanilla extract
8 egg yolks
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with a paddle attachment, combine the ½ cup melted butter, 1 tablespoon brown sugar, and ¾ cup brown sugar. Cream together on medium-high speed for 2 to 3 minutes until the mixture is fluffy and pale yellow.
Scrape down the sides of the bowl. Add 1 egg yolk on low speed, then increase the speed to medium-high and beat for 1 to 2 minutes until the mixture becomes pale white.
Scrape down the sides again. On low speed, add the bread flour, rolled oats, ¼ teaspoon salt, and baking soda to the mixture.
Continue mixing on low speed for about 1 minute until the dough comes together with no visible dry ingredients remaining.
Turn the dough out onto the prepared baking sheet and use an offset spatula to spread it to approximately ⅓-inch thickness across the sheet.
Bake for 15 minutes, or until the middle of the cookie is puffed and the edges are firmly set. Allow to cool completely.
Once cooled, break the oat cookie into small crumbs resembling wet sand and place them in a large bowl.
Add ¾ cup light brown sugar and ¼ teaspoon salt to the crumbs and stir to combine.
Add 1 cup melted butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms. If needed, add an additional 1 to 2 tablespoons of melted butter.
Divide the oat cookie crust evenly between two 9-inch pie plates and press firmly into the bottoms and sides, ensuring even coverage. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the 1½ cups granulated sugar, ¾ cup light brown sugar, ¼ cup milk powder, ¼ cup cornstarch, and 1½ teaspoons kosher salt. Mix on low speed until evenly blended.
Add the 1 cup melted butter and mix on medium speed for 2 to 3 minutes until all dry ingredients are moist. Scrape down the sides of the bowl.
Add the ¾ cup heavy cream and ½ teaspoon vanilla extract. Continue mixing on low speed for 2 to 3 minutes until no white streaks remain.
Add the 8 egg yolks and mix on low speed just until combined, ensuring the mixture is glossy and homogenous. Do not overmix.
Place the prepared pie plates on a sheet pan. Divide the filling evenly between the pie crusts, filling each about ¾ of the way full.
Bake at 350°F for 15 minutes until the pies are golden brown on top but still very jiggly in the center.
Reduce the oven temperature to 325°F, leaving the oven door open until the temperature reaches 325°F. Close the door and bake for 5 to 10 minutes longer until the pies are set around the outer edges but still jiggly in the very center.
Remove the pies from the oven and place on a wire rack to cool to room temperature, then transfer to the freezer for at least 3 hours or overnight. This step is essential to set the texture properly.
Before serving, transfer the pies from the freezer to the refrigerator for at least 1 hour to thaw slightly. Dust lightly with powdered sugar and serve each slice with a dollop of whipped cream.
