Crack pie-found on Savory Simple, original recipe from Christina Tosi at Momofuku Milk Bar
Total time: 1 hour, 30 minutes, plus chilling time overnight
- 9 tablespoons butter, softened and divided
- 5 1/2 tablespoons brown sugar, divided
- 2 tablespoons sugar
- 1 large egg
- 3/4 cup plus two tablespoons old fashioned oats
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon nonfat milk powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted, slightly
- 6 1/2 teaspoons heavy whipping cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Preheat oven to 350 degrees. Coat a 9x9 inch baking dish with cooking spray. Combine 6 tablespoons butter with 4 tablespoons brown sugar and sugar in a medium bowl. With an electric mixer, mix until light and fluffy, about two minutes. Add egg and mix until pale and fluffy. Add in oats, flour, baking powder, baking soda and sea salt until well blended. Turn out into greased baking dish and bake for 18 minutes or until top is golden brown. Let cool completely on a wire rack.
Once cookie is cooled, crumble into a medium bowl with the remaining brown sugar and butter until moist enough to stick together. Press into a 9-inch pie pan that has been greased with cooking spray. Be sure to press the cookie up the sides of the pie dish. Set aside.
For the filling, whisk the sugars, milk powder and salt until well blended. Add the butter and whisk until well blended. Add the cream, egg yolks and vanilla extract and whick until well blended. Pour into crust and place pie dish on a rimmed baking sheet before placing in the oven and baking at 350 degrees for 30 minutes. Reduce heat to 325 degrees and cook for another 20 minutes or until filling starts to brown and is set. Cool pie for 2 hours on wire rack. Chill overnight. Sprinkle with powdered sugar.