This Milk Bar Pie (formerly known as Crack Pie) doesn't look like much, but actually the process is quite complicated. I did manage to make one with strawberries (the cookbook suggested mixed berries). So, how is it? It's sweet, very sweet. But somehow, you can't stop wanting more! My husband, who isn't a dessert fan, devoured this pie. Need I say more?
The challenging part of this recipe is to bake the filling to the right consistency without burning it. I made it even harder for myself by adding strawberries in! The filling ended up overflown when baking, and I had a lot of cleaning to do afterwards. Was it delicious? Yes. Especially if you like American-style, super sweet desserts. Will I make it again? Yes, but probably will stick to the original version without fruits.
Ingredients：
Oat Cookie Pie Crust
Nonstick oil spray
8 tbsp unsalted butter (at room temperature, divided)
1/3 cup light brown sugar (tightly packed)
3 tbsp sugar
1 egg yolk
1 1/2 cup old-fashioned rolled oats
1/2 cup all purpose flour
1/8 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
Filling
3/4 cup sugar
6 tbsp light brown sugar (tightly packed)
4 tbsp milk powder
1/2 tsp salt
8 tbsp unsalted butter (melted, cooled slightly)
6 tbsp heavy cream
few drops of vanilla extract
4 egg yolks
fresh strawberries (halved. optional)
to ensemble the Pie
1/2 tbsp light brown sugar (tightly packed)
a pinch of salt
2 tbsp unsalted butter (melted and cooled)
Steps：
Pie Crust
1. Heat the oven to 180°C. Line a baking sheet pan with parchment paper; coat with nonstick spray.
2. Combine butter and sugars in a bowl. Using electric mixer, beat mixture on medium-high for 2 - 3 minutes until fluffy and pale yellow in colour. Occasionally scraping down sides of the bowl.
3. On low speed, add egg yolk. Increase speed to medium-high and beat for 1 - 2 minutes until pale white.
4. On low speed, add oats, flour, baking powder, baking soda and salt. Mix for 1 minute until the dough comes together.
5. Pour mixture into the centre of the baking pan. Spread it out to edges with a spatula until it's 1/4 inch thick.
6. Bake for 15 minutes or until golden. Transfer baking pan to rack and let cool completely.
Filling
1. Position rack in centre of oven and preheat to 180°C.
2. Whisk sugars, milk powder and salt in a bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until evenly blended.
3. Add melted butter and paddle for 2 - 3 minutes until all the dry ingredients are moist.
4. Add cream and vanilla and continue mixing on low for 2 - 3 minutes until homogenous. Scrape down the sides of the bowl with a spatula occasionally.
5. Add egg yolks, paddling them into the mixture just to combine.
to assemble
1. Heat the oven to 180°C.
2. Put the oat cookie, sugar and salt in a food processor and pulse it on and off until the cookie is broken down to a sandy texture.
3. Add butter and knead the mixture until moist enough to form a ball. If it's not moist enough to do so, melt 1 tbsp more butter and knead it in.
4. Transfer cookie crust mixture to a 10-inch pie dish. Using fingers, press the mixture evenly onto the bottom and up sides of pie dish. Place it on a sheet pan.
5. Place strawberries on the crust (optional). Pour in the filling until it's 3/4 of the way full. Bake for 15 minutes. The pie should be golden brown on top but still very jiggly.
6. Open the oven door and reduce the temperature to 160°C. Keep the pie in the oven when you are waiting for the temperature to come down. When it reaches 160°C, close the door and bake for 5 minutes more minutes or until the outer edges are set.
7. Cool pie to room temperature on a rack. The freeze for at least 3 hours or overnight to condense the filling.
8. Transfer the pie from the freezer to the fridge for at least 1 hour before cutting. Serve cold.
Original recipe from Christina Tosi's Momofuku Milkbar.
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