Momofuku Crack Pie!

• 1 9-inch store-bought pie crust
• 1 1/2 cups granulated sugar
• 3/4 cup light brown sugar
• 1/4 cup milk powder
• 1/4 cup cornstarch
• 1 1/2 tsp kosher salt
• 1 cup unsalted butter, melted
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 8 egg yolks
👩‍🍳 Directions:
. 🥧 Preheat your oven to 350°F (175°C).
. 🥄 In a large bowl, whisk together granulated sugar, brown sugar, milk powder, cornstarch, and kosher salt until well combined.
. 🧈 Slowly pour in the melted butter and mix until the dry ingredients are moistened and the mixture forms a soft, crumbly dough.
. 🥣 Press this mixture firmly into the pie crust, making sure it’s evenly distributed along the bottom and sides.
. 🍮 Bake the crust for 15 minutes, then reduce the oven temperature to 325°F (160°C) and continue baking for another 10 minutes until the crust is golden brown.
. 🥄 While the crust is baking, prepare the filling. In a separate bowl, whisk together heavy cream and vanilla extract.
. 🍳 In a large mixing bowl, beat the egg yolks until pale and smooth. Gradually add the cream mixture, whisking until everything is well combined.
. 🍮 Pour the filling into the partially baked crust.
. 🕒 Bake for an additional 20-25 minutes until the edges are set but the center still jiggles slightly when shaken.
. 🍰 Remove the pie from the oven and let it cool completely. Then, refrigerate for at least 3 hours or overnight.
. 🍽️ Slice, serve, and enjoy your homemade Momofuku Crack Pie!

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