Monday, May 24, 2010

Momofuku Crack Pie #22

If you're familiar with the Momofuku restaurants, then you've probably spent a bit of time in New York. This restaurant group has had a lot of hype among New Yorkers over the past few years so I've made a few visits to see what it's all about. While I find most of the dishes to be delicious, they are a bit overpriced for the amount; however, the Momofuku Milk Bar is one of my favorites of the Momofuku culinary adventures--plus, I probably like visiting it because of my affinity for sugar.

The Milk Bar specializes in unique cookies, pies, and ice cream flavors. 50% of the time my taste buds are reeling with delight, the other 50% of the time I am trying to get the nasty flavor of something like salt and pepper ice cream out of my mouth (the taste, of which, I can still remember all too distinctly).

But I think that's why so many people are intrigued with the Momofuku Milk Bar, because they dare to go there. They mix potato chips, coffee grounds, pretzels, oats, chocolate chips, and butterscotch chips all together. Bake it up. Call it a cookie...and then sell millions of them.

In any case, Their "Crack Pie" was nominated "Best Pie in New York" in 2009 because it's good and because it is a little different from the norm. But, at $44.00 a pie, I thought I'd try the recipe from the cookbook.

Technically speaking, this has the ingredient makeup of a chess pie, but it tastes like a pecan pie without pecans and just the carmely goodness. It's rich. It has a lot of sugar, and despite it's name, the only powdery substance on the ingredient list is sugar, but because of the amount, it will still leave your head-spinning and it will definitely become one of those Momofuku tastes you won't want to forget.

Momofuku Crack Pie
(This recipe was printed in the LA Times and it makes two 9-inch pies)

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
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

Heat the oven to 375 degrees.

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 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 the filling.

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 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. Dust with powdered sugar before serving.

(P.S. I totally forgot to dust mine with powdered sugar, oops? But for the record, I think it still turned out okay.)

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