i am legend

This is the stuff of legends.  I had been hearing about this wonderful, mythical creation for a while.  Was it worth all they hype? I had only read glowing, GLOWING reviews of any of the momofuku restaurants in NYC, but it wasn’t until I saw the episode of No Reservations when Anthony Bourdain sits down with the man behind the myth, David Chang. He seemed like a dude. A cool dude who just liked good food. Someone you wanted to sit next to at a bar (not W. style, don’t get me wrong). I was sold, I had to make Crack Pie.

What better an occasion to try it out than the legendary event itself, Crabfest.  Every summer, Manfriend’s friends get a whole mess of crabs, and a whole mess of friends, and have a great time.

So what was it like? Did it actually taste like or have the addictive qualities of illicit narcotics? Who would I be to debunk this myth…you’ll just have to try it for yourself.

Momofuku Milk Bar’s Crack Pie
(from The Los Angeles Times)

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

Ingredients
  • 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
Method
  • Heat the oven to 375 degrees.
  • In a medium bowl, sift together the flour, baking powder, baking soda and salt.
  • 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.
  • Whisk the egg into the butter mixture until fully incorporated.

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

  • 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

Ingredients
  • Crumbled cookie for crust
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 tablespoons (3/4 ounce) brown sugar
  • 1/8 teaspoon salt
Method
  • 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. * I used one round tart pan and one rectangular tart pan.
  • 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

Ingredients
  • 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
Method
  • Heat the oven to 350 degrees.
  • 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.
  • Gently whisk in the egg yolks, being careful not to add too much air.
  • Divide the filling evenly between the 2 prepared pie shells.
  • 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.
  • 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.

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