crack pie
This is the famous crack pie from Christina Tosi’s Momofuku Milk Bar in NYC. If you go to NYC, you have to try their cereal milk panna cotta and all the other delicacies! The crack pie has been renamed due to some stupid political correctness, however I will keep on calling it as such. Why crack pie? Because it is so good, so addictive, why a staff member of Momofuku named it like this.
It is a lot of work, I admit, but its worth it. Once made, you will realize that it is not that complicated, just takes some time.
So first you will make the crust, then the filling, then assemble the whole thing. Nothing special.
Crust:
85g butter (at room temperature)
2 TBS white sugar
4 TBS brown sugar (the humid, sticky brown sugar)
1/3 TS baking soda
1/3 TS baking powder - COMBINE EVERYTHING WITH A HANDELD MIXER, THEN ADD
1/3 TS salt
1 egg - AGAIN, MIX THOUROUGHLY UNTIL FLUFFY, THEN ADD
80g of oats
60g of white flour - AGAIN, MIX, THEN PUT ON PARCHMENT PAPER (SEE LEFT PICTURE BELOW), FLATEN WITH A SPATULA AND SPREAD UNTIL IT IS ABOUT 1CM THICK, THEN BAKE AT 180 DEGREES FOR ABOUT 17 MINUTES. ONCE FINISHED, COOL DOWN AND CRUMBLE IT WITH YOUR HANDS INTO A BIG BOWL, THEN ADD
1 TBS brown sugar
40g butter AND MIX WITH YOUR HANDS, THEN PRESS FIRMLY ONTO THE BAKING TRAY AS SHOWN IN THE RIGHT PICTURE BELOW
Now we go to step two and prepare the filling: In a big bowl, combine the following:
150g white sugar
115g brown sugar
1 TBS milk powder
1 pinch of salt - MIX WITH A FORK OR WITH A HANDHELD MIXER, THEN ADD:
115g melted butter
100g heavy cream - MIX AGAIN WITH THE MIXER, THEN ADD:
4 egg yolks
1 TBS vanilla extract - MIX AGAIN, THEN ADD THE MIXTURE ON THE PREPARED CRUST
Now bake it at 180 degrees for 40 minutes, then let cool down. Let it sit for a few hours before eating it, best over night!
Enjoy!
