I had my first hit of Crack a few months ago when a co-worker was more than kind enough to bring a piece back from her trip to NYC, which included a stop at Momofuku Milk Bar. I was hard pressed to share it with other co-workers, hell the Missus didn’t even get a bit of it, but didn’t want to come off as selfish even though I cringed at every bite they took. It was unlike any other pie I’d had before.
Fast forward to last week and me sitting down on the couch flipping through the latest Bon Appetit. When I reached the profile on Momofuku’s Pastry Chef, Christina Toshi, I nearly squealed when the recipe for the pie glared back at me from page 117.
Little time was wasted before I gathered up the ingredients, made a mess of my kitchen and tried my hand at my first batch o’ crack.
Because the recipe required the pie to set overnight, we enjoyed it as a wonderful Anniversary (#6) breakfast treat the next morning with coffee. My only complaint was a lack of light brown sugar in my house, for which I had to sub dark for. It did make a noticeable difference in color, flavor and texture but the pie was still enjoyable and, as the name implies, painfully addictive.
Oat Cookie Crust
- Nonstick vegetable oil spray
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
- 5 1/2 tablespoons (packed) golden brown sugar, divided
- 2 tablespoons sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons old-fashioned oats
- 1/2 cup all purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon (generous) salt
- 3/4 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
- 6 1/2 tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Oat Cookie Crust
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy.
Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan.
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together.
Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
Position rack in center of oven and preheat to 350°F.
Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended.
Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F.
Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack.
Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.