Friday, February 22, 2013

Rosie Makes Momofuku's Crack Pie.

Rosie has made over 10 quarts of consommé -
5 each of chicken and beef.
The process of turning stock into consommé
involves using egg whites.
That means I have lots of egg yolks on hand
and I know certain of you are wondering,
"What the hell is Rosie going to do with all those yolks?"
You know who you are, EAM.  
I could make flans, caramels, crème brûlées,
but a quick Google search turned up a recipe for

Rosie's gotta go with Crack Pie, man.

Note:  The recipe gave measurements by amount and weight.
I went by weight.
It's exact.
Do yourself a favor and get digital scales.

Cookie for Crust
3 oz. flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 stick butter, softened
2.5 ounces light brown sugar
1.25 ounces sugar
1 egg
 3.5 ounces oats

Heat oven to 375 degrees.
Sift flour, baking powder, baking soda, and salt.
Beat butter, brown sugar, and sugar until light and fluffy.
Beat in the egg until fully incorporated.
With the mixer running, beat in the flour mixture, a little at a time, until fully combined.  
Stir in the oats.
Spread the mixture onto a 9 x 13 inch baking sheet and bake until golden brown and set - about 20 minutes.  Cool on rack.  Crumble the cooled cookie to use in the crust.

Crust
Crumbled cookie for crust
1/2 stick butter
.75 ounces brown sugar
1/8 tsp salt

Combine the crumbled cookie, butter, brown sugar, and salt in a processor and pulse until evenly combined.  Press the crust in two (10 inch) pie tins.  Set aside and prepare the filling.

I used 9-inch pans, so I needed to adjust the cooking times.

Filling
10.5 ounces sugar
7 ounces light brown sugar
1/4 tsp salt
.75 ounces milk powder
 2 sticks butter, melted
3/4 cup + scant 2 TB heavy cream
1 tsp vanilla extract
8 egg yolks

Heat oven to 350 degrees.
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 beat in too much air.
Divide the filling evenly between the 2 prepared pie crusts.
This made 4 cups of filling, so 2 cups in each pie shell.
Bake 15 minutes, then reduce the heat to 325 and bake until the filling is slightly jiggly and golden brown.  About 20-25 minutes for me.  

The recipe says to bake 10 minutes here (for 10-inch pans) and to bake the pies one at a time.  I baked both together in 9-inch pans.

Cool on rack.
Cookie for Crust
3 oz. flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 stick butter, softened
2.5 ounces light brown sugar
1.25 ounces sugar
1 egg
 3.5 ounces oats
Sift the flour, baking powder, baking soda, and salt.

Beat softened butter
and gradually add in sugar.
Brown sugar in.

Sifted ingredients in.

Stir in oats.

 
This is the doughy mass you end up with.
I took my baking sheet
and buttered a 9 x 13 inch area.
I plopped the cookie dough in the center.

Cover with plastic wrap and roll it into a rectangle.

9 x 13 inch
Bake about 20 minutes at 375 degrees.

I could have stopped here
and been happy with the cookie.

On to the cookie dough crust.
Crust
Crumbled cookie for crust
1/2 stick butter
.75 ounces brown sugar
1/8 tsp salt

Combine the crumbled cookie, butter,
 brown sugar, and salt in a processor
and pulse until evenly combined. 
Press the crust in two (10 inch) pie tins.
  Set aside and prepare the filling.

I used 9-inch pans, so I needed to adjust the cooking times.

Rosie Note:
If you notice in my picture,
I melted my butter.
Probably should have left it softened.

Process with a few pulses.

Divide equally between two pie pans.
I use a piece of plastic and a mini rolling pin.
Press crust evenly.

Crusts are ready for filling.

Filling
10.5 ounces sugar
7 ounces light brown sugar
1/4 tsp salt
.75 ounces milk powder
 2 sticks butter, melted
3/4 cup + scant 2 TB heavy cream
1 tsp vanilla extract
8 egg yolks

Heat oven to 350 degrees.
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 beat in too much air.
Divide the filling evenly between the 2 prepared pie crusts.
This made 4 cups of filling, so 2 cups in each pie shell.
Bake 15 minutes, then reduce the heat to 325
 and bake until the filling is slightly jiggly and golden brown.
 About 20-25 minutes for me. 

Whisk together the sugar, brown sugar, salt, and milk powder.

Add in the melted butter.

Add in the heavy cream.

And the vanilla.

Add in the yolks gently.

Divide batter evenly in the prepared pans.


I baked both pies together in a 350 degree oven for 15 minutes.
Then I reduced the heat to 325 and baked
an additional 20 minutes. 
I was using 9-inch pans, not 10-inch.
Cool on racks.


 I sprinkled a little powdered sugar over top,
or as Pauler Dean calls it, "confectionate" sugar.

This is just about the richest thing
I've ever put in my mouth.
It's ooey gooey good.


 
Powdered sugar, blueberries, and lime zest
completed the package.




 I still have plenty of more egg yolks.
I think a nice flan is in order next.


5 comments:

  1. Holy cow! Butter, egg yolks & heavy cream in the filling? What's not to love. My question is, if you are going to grind up the cookie anyway, what is the point of the baking powder & baking soda in the dough?

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  2. Gotta have the right texture to start with, Kathy.

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  3. Still don't understand. The baking powder & soda is to create gas bubbles during baking, creating some rise, right? Which then gets destroyed by pulverizing it in the processor...

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  4. Lemme 'splain. It's hard to pulverize a brick.

    ReplyDelete