Momofuku Crack Pie

Total Time: 2 hrs 40 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 10 mins

Ingredients

• 3 ounces all-purpose flour (2/3 cup plus 1 tablespoon)
• 1/8 teaspoon baking powder, scant
• 1/8 teaspoon baking soda, scant
• 1/4 teaspoon salt
• 1/2 cup softened butter (1 stick)
• 2 1/2 ounces light brown sugar (1/3 cup)
• 1 1/4 ounces sugar (3 tablespoons)
• 1 egg
• 3 1/2 ounces rolled oats (scant 1 cup)
• 1/4 cup butter (1/2 stick)
• 3/4 ounce light brown sugar (1 1/2 tablespoons)
• 1/8 teaspoon salt
• 10 1/2 ounces sugar (1 1/2 cups)
• 7 ounces light brown sugar (1 cup less 3 1/2 tsp)
• 1/4 teaspoon salt
• 3/4 ounce powdered milk (1/3 cup plus 1 teaspoon)
• 1 cup butter, melted (2 sticks)
• 7/8 cup heavy cream (3/4 cup plus 2 tablespoons, scant)
• 1 teaspoon vanilla extract
• 8 egg yolks
• powdered sugar, for garnish

Recipe

• 1 preheat oven to 375°f.
• 2 in a large bowl, sift together flour, baking powder, baking soda and salt.
• 3 in a stand mixer with the paddle attachment (or a large mixing bowl with a hand-held electric mixer), beat together butter, brown sugar and sugar until light and fluffy. add egg and beat until combined.
• 4 with mixer running on low, add flour mixture in small increments until fully combined. add oats and mix until combined.
• 5 spread mixture into an unlined, ungreased 9x13 baking sheet. bake in preheated oven 20 minutes until golden brown and set. cool a few minutes in pan, then turn out onto a rack until cool to the touch. lower the oven to 350°f while the cookie cools.
• 6 crumble the cooled cookie into the workbowl of a food processor. add butter, brown sugar and salt. pulse until combined (a clump of the mixture should hold together when pinched together). divide the mixture between 2 10" pie pans, pressing into an even, thin layer on the bottom and sides. (the top edge will be ragged.).
• 7 in a large bowl, whisk together sugar, brown sugar, salt and powdered milk. add melted butter, cream and vanilla and whisk until smooth. whisk in egg yolks one at a time. be careful not to incorporate too much air.
• 8 divide the filling evenly between the two pie crusts. bake one pie at a time for 15 minutes, then reduce heat to 325°f for 10 minutes, until the filling is golden brown but still jiggly (like a pecan pie). place pie pans on a rack to cool.
• 9 refrigerate the pies until well-chilled; the filling will be gooey. dust with powdered sugar before serving.