Momofuku's Milk Bar’s Crack Pie

I was watching the Netflix show Chef's table, season 4 on Christina Tosi and it inspired me to try this crack pie recipe. She is the owner of Milk Bar, which we've visited before when we were in New York City. We tried the compost cookie there, but not the crack pie. It got its name from being supposedly so addictive that it was nicknamed "crack" pie. This pie sells for $48 on Milk Bar’s website!

I used the Recipe from LA times published in 2011. It is a little different from the Milk Bar recipe on their website. 

My modifications:
Crust: after making the oatmeal crust, I crumbled the cookie with a food processor, and used melted butter

Baking pie: Baked both pies at the same time at 350 for 15 min and then at 325 for 10 min. The pie on the left was done earlier, so next time I make this, I would take out the pie on the left 2 min earlier, and leave in the pie on the right for 2-3 additional minutes.

Momofuku's Crack Pie (From LA Times, Adapted from Momofuku)

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Filling from Milk Bar recipe

300 g (1 1/2 cups) granulated sugar
180 g (3/4 cup tightly packed) light brown sugar
20 g (1/4 cup) milk powder
24 g (1/4 cup) corn powder
6 g (1 1/2 tsp) kosher salt
225 g (16 tbs) butter, melted
160 g (3/4 cup) heavy cream
2 g (1/2 tsp) vanilla extract
8 egg yolks**