CRACK PIE...SOOO ADDICTIVE!!!!!

Fantastic!!!

CRACK PIE

I had read about crack pie and the urban legends that go with it.
After all , the name of the restaurant that invented it, Momofuku,
is pretty engaging in itself.  I was in  Manhattan and decided to
find the Momofuku Milk Bar myself and try this baby out. I
wandered around looking for the location at 51 NW 56th Street
and honestly couldn't find it. No storefront. The sort of place you
kind of had to be an insider to find. Well this outsider Magellan
doesn't give up and I finally found the number on a plain door.

Really. That's confidence. Which is exactly what you're going
to need to make this. It's complicated, there are lots of steps,
But like everything else in life. Amazing usually takes time.
Everyone should try it at least once. It is off the charts out- of- control.
Make it...then you need to take the recipe and burn it.

CRACK PIE

1 recipe Oat cookie (recipe to follow)

15 g light brown sugar/1 tablespoon tightly packed

1 g salt/1/4 teaspoon

1 recipe crack pie filling (recipe to follow)

confectioner sugar for dusting

Heat oven to 350

Put the oat cookie, brown sugar and salt in a food processor and pulse it off
and on until the cookie is like wet and. Put the crumbs in a bowl, add the
butter and knead it until it's moist enough to form in a ball. Divide the
oat crust evenly between 2 ten inch pie tins. Press the oat cookie crust firmly
making sure the bottoms and sides of the tin are evenly covered. Put both pie
shells on a sheet pan. Divide the crack pie filling evenly between the crusts.
Fill them up 3/4 of the way . Bake for 15 minutes. They should be golden
brown on top but jiggly.

Reduce the temp of the oven to 325 while keeping the pies inside the over.
When it reaches 325 bake for five more minutes. Transfer to rack to cool.
Dust with confectioner's sugar.

Ok....that's how you do it. But here';s what you have to do to get there.

OAT COOKIE
1 stick butter
1/3 cup tightly packed light brown sugar
3 tablespoons granulated sugar
1 egg yolk
1/2 cup flour
1 1/ cup rolled oats
1/8 teaspoon baking powder
pinch baking soda
1/2 teaspoon kosher salt
Pam
Heat oven to 350 degrees

Combine the butter and sugars in the bowl of a standard mixer fitted
with a paddle attachment.Scrape down sides with spatula. On low add
egg yolk and increase speed to medium until the sugar granules
dissolve and the mixture is a pale white.

On low speed add flour, oats, baking powder, baking soda and salt.
Mix for a minute until your dough comes together and any remnants
of dry ingredients have been incorporated.

Pam spray a quarter sheet pan and line with parchment.Plop down the
cookie dough and spread it out until it is 1/4 inch thick. The dough
won't end up covering the entire pan which is ok.

Bake for 15 minutes Cool.


Now for the CRACK PIE FILLING

1 1/2 cups granulated sugar
3/4 cups tightly packed light brown sugar
1/4 cup milk powder
1/4 cup corn powder
1 1/2 teaspoons kosher salt
2 sticks butter melted
3/4 cups heavy cream
1/2 teaspoon vanilla extract
8 egg yolks

Combine the sugar,brown sugar, milk and corn powder and salt in the bowl
of a stand mixes fitted with the paddle attachment and mix on low speed.
Add the melted butter for 2-3 minutes until moist. Add heavy cream, vanilla and
continue mixing 2-3 minutes until any white streaks have disappeared. Scrape sides.

Add egg yolks, paddling them into the mixture to combine,but don't aerate the
mixture. Mix on low until glossy and homogeneous.