On Feb 10, 11:05*pm, Terry Pulliam Burd <ntpull...@spambot.com> wrote:
> This had just a weird enough name to interest me. Momofuku Bakery &
> Milk Bar is reported to be a place in Manhattan that sells these pies
> for $44 a piece and is a twist on old fashioned chess pie. From the
> article, the pie is flying off the shelves and internet orders are
> Although, you'd have to be strung out on the street stuff to be nuts
> enough to pay $44 for one of 'em. I'm going to try it this weekend,
> but if anyone wants to try it and report back, be my guest.
> @@@@@ Now You're Cooking! Export Format
> Momofuku's Crack Pie
> * cookie for crust
> 2/3 cup plus 1 tablespoon (3 ounces) flour
> 1/8 teaspoon baking soda; scant
> 1/8 teaspoon Baking Powder; scant
> 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 sugar
> 1 *egg
> 1 cup rolled oats
> * crust
> * crumbled cookie for crust
> 1/4 cup (1/2 stick) butter
> 1 1/2 tablespoons brown sugar
> 1/8 teaspoon salt
> * filling
> 1 1/2 cups (10 1/2 ounce sugar
> 3/4 cup plus 3 T light brown sugar
> 1/4 teaspoon salt
> 1/3 cup plus 1 teaspoon milk powder
> 1 cup (2 sticks) butter, melted
> 3/4 cup plus a scant 2 T heavy cream
> 1 teaspoon vanilla extract
> 8 egg yolks
> 2 prepared crusts
> * powdered sugar, garnish
> 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.
> 1. Heat the oven to 375 F 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
> 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.
> 1. Heat the oven to 350 F 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
> 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 F 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.
> Notes: *LA Times
> Yield: 2 pies
> Preparation Time: *1 1/2 hours plus chilling time
> Terry "Squeaks" Pulliam Burd
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines
I wonder if there's a reason to bake them one at a time? I do multiple
pecan pies at Thanksgiving.