Momofuku Milk Bar Crack Pie + Coffee

Christina Tosi came up with one of the most addictive desserts in the history of baking and I added espresso to it.

INGREDIENTS

Oat Cookie Crust
Nonstick vegetable oil spray
9tablespoons1 stick plus 1 tablespoon unsalted butter, room temperature, divided
5 1/2tablespoonspacked golden brown sugar, divided
2tablespoonssugar
1large egg
3/4cupplus 2 tablespoons old-fashioned oats
1/2cupall purpose flour
1/8teaspoonbaking powder
1/8teaspoonbaking soda
1/4teaspoongenerous salt

Filling
3/4cupsugar
1/2cuppacked golden brown sugar
1tablespoonnonfat dry milk powder
1 tablespoon espresso powder
1/4teaspoonsalt
1/2cup1 stick unsalted butter, melted, cooled slightly
6 1/2tablespoonsheavy whipping cream
4large egg yolks
1teaspoonvanilla extract
Powdered sugarfor dusting

DIRECTIONS

Oat Cookie Crust
Preheat oven to 350°F. Line 13x9x2-inch baking pan with parchment paper and coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat mixture until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as necessary. Add egg and beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. If the dough is sticking to your fingers, wet them with water and continue pressing oat mixture out evenly. Cookie layer should be about 3/8-inch thick.

Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

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.

Filling
Position rack in center of oven and preheat to 350° F. Whisk both sugars, milk powder, espresso 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.

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

There are a bunch of these recipes out there but I tried this one.

Commandatore Of The Kitchen

Momofuku Milk Bar Crack Pie + Coffee

DIRECTIONS

Filling
Position rack in center of oven and preheat to 350° F. Whisk both sugars, milk powder, espresso 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.

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DIRECTIONS

Filling Position rack in center of oven and preheat to 350° F. Whisk both sugars, milk powder, espresso 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.

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Filling
Position rack in center of oven and preheat to 350° F. Whisk both sugars, milk powder, espresso 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.