Momofuku's Crack Pie - Daring Bakers June 2013 Challenge

Momofuku's Crack Pie - Daring Bakers June 2013 Challenge

Servings:12

Preparation time: 20 + 20 minutes

Baking time: 18 + 50 minutes

Cooling time: 1 hour + 2 hours, approx.

Chilling time: overnight

Oat Cookie Crust

• 9 tablespoons (1 stick + 1 tbsp) (135 ml) (4½ oz) (125g) unsalted butter, room temperature, divided (6 & 3 tbsp; 85gm & 40gm)

• 5 1/2 tablespoons (85 ml)(2½ oz) (70 gm) (packed) light brown sugar, divided (4 & 1½ tbsp; 50 gm & 20 gm)

• 2 tablespoons (30 ml) (30 gm) (1 oz) white sugar

• 1 large egg

• 3/4 cup plus 2 tablespoons (210 ml) (80 gm) (2¾ oz) old-fashioned oats

• 1/2 cup (120 ml) (2½ oz) (70 gm) all-purpose flour

• 1/8 teaspoon (2/3 gm) baking powder

• 1/8 teaspoon (2/3 gm) baking soda

• 1/4 teaspoon (1½ gm) salt

Filling

• <3/4 cup (160 ml) (170 gm) (6 oz) white sugar

• 1/2 cup (packed) (120 ml) (100 gm) (3½ oz) light brown sugar

• 1 tablespoon (15 ml) (8 gm) (¼ oz) dry milk powder

• 1/4 teaspoon (1½ gm) salt

• 1/2 cup (1 stick) (120mlk) (4 oz) (115gm) unsalted butter, melted, cooled slightly

• 6 1/2 tablespoons (100ml) heavy whipping cream

• 4 large egg yolks

• 1 teaspoon vanilla extract

• Powdered sugar for dusting

Directions:

Step 1 - Position rack in center of oven and preheat to moderate 350°F/180°C/gas mark 4. Line a 13x9x2 inch/33x22x5cm metal baking pan with parchment (baking) paper. Lightly spray or butter a 9 inch/22cm diameter glass or ceramic pie dish.

Step 2 - Combine 6 tablespoons (85 gm) of the softened butter, 4 tablespoons (50 gm) of the brown sugar and the white sugar in medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.

Step 3 - Add egg and beat until pale and fluffy, about 1 minute.

Step 4 - Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

Step 5 - Dump oat mixture into prepared baking pan and press out evenly to edges of pan.

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Step 6 - Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.

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Step 7 - Using your fingertips, crumble the cookie a into large bowl - there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons (45 gm) butter and 1-1/2 tablespoons (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.

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Step 8 - Transfer cookie crust mixture to pie dish or I used a 25cm flan tin with a removable base. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch/2.5cm up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow.

Filling

Step 1 - Position rack in center of oven and preheat to moderate 350°F/180°C/gas mark 4. If possible, use bottom-only heat, or the filling may brown too quickly.

Step 2 - Whisk both sugars, milk powder, and salt together in a medium bowl.

Step 3 - Add melted butter and whisk until blended.

Step 4 - Add cream, then egg yolks and vanilla and whisk until well blended.

Step 5 - Pour filling into crust.

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Step 6 - Bake 30 minutes (filling may begin to bubble up). Reduce oven temperature to 325°F/160°C/gas mark 3. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.

Step 7 - Cool pie completely in pie dish on wire rack. Chill uncovered overnight.

Step 8 - Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.

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