Momofuku's Crack Pie... Gluten Free?

The food world has been buzzing about this totally decadent dessert recipe from Momofuku's Milk Bar in New York. The name and the drool-worthy descriptions of the pie drew me in. I wondered, would it work without wheat? I can tell you, the answer is a resounding, YES.

I warn you that Crack Pie, with its gooey, butterscotchy, salty, caramely, butter-cookie goodness, is as addictive as its name suggests. P, the kids, and I got a little crazed with our Crack Pie jonze and we all found ourselves chanting, "More Crack Pie! More Crack Pie!"


MOMOFUKU CRACK PIE
from the Los Angeles Times


The LA Times recipe calls for two 9 or 10 inch pie pans. I couldn't quite stretch the crust to fill two pie pans, so I used one 9x13 inch ceramic baking dish instead.

First you need to make Cookies for the crust:

COOKIES 

• 2/3 cup plus 1 tablespoon flour ( for GF folks, I used Pamela's brilliant bread and flour mix)
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1/3 cup light brown sugar
• 3 tablespoons sugar
• 1 egg
• 1 cup rolled oats (GF folks: Bob's Red Mill Gluten Free Oats)

Preheat oven to 375.

Sift flour, baking powder, baking soda, and salt into medium mixing bowl.

In a larger bowl, or your standing mixer with the paddle attachment, beat sugar, brown sugar and butter until light and fluffy. Add egg and beat until incorporated.

Continue mixing while slowly adding dry ingredients to the butter mixture. Then gently fold in oats.

Spread batter into a 9x13 inch baking dish. Bake until golden brown and set. About 20 minutes. Let cool on a rack. Then crumble cookie to use for the crust.



CRUST

• Cookies (see above)
• 1/4 cup butter ( I had to add another tablespoon of butter to make the crust stick together)
• 1 1/2 tablespoon brown sugar
• 1/8 teaspoon salt

Mix crumbled cookies, brown sugar, butter, and salt in a food processor. If you use a blender, do a few smaller batches by pulsing to grind until evenly blended. The mixture should hold together when squeezed between your fingers. Then press the crust into your pie tins/baking dish. Set aside.



FILLING

• 1 1/2 cups sugar
• 3/4 cup plus 3 tablespoons light brown sugar
• 1/4 teaspoon salt
• 1/3 cup plus 1 teaspoon milk powder
• 1 cup butter, melted
• 3/4 cup plus 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 8 ( yes 8!) egg yokes
• powdered sugar for garnish

Preheat oven to 350.

In a large bowl, whisk sugar, brown sugar, salt and milk powder. Add melted butter, then whisk in heavy cream.

Add vanilla and whisk in egg yokes gently so you don't add too much air.

Pour filling into the pie shell(s).

Bake for 15 minutes. Then reduce heat to 325 and bake until the center is giggly (but not runny) and golden brown, about 10 more minutes. Remove and let cool on a rack.

The pastry chefs at Milk Bar refrigerate the pie until completely chilled before serving. I tried the pie cold and also slightly warm. I think I preferred warm. Either way.... dust with a little powdered sugar and you are in for a treat!

 Look at that gooey caramely center.... You're jonzing too aren't you?