MILK BAR PIE (AKA CRACK PIE) - HOW TO VIDEO

How to make the infamous MomoFuku Milk Bar Pie (aka Crack Pie™). This pie is amazing and the recipe is direct from Christina Tosi's website.

The recipe https://milkbarstore.com/blogs/recipes/milk-bar-pie

OAT COOKIE
115g (8 tbs) butter at room temperature
75g (1/3 cup tightly packed) light brown sugar
40g (3 tbs) granulated sugar
1 egg yolk
80g (1/2 cup) flour
120g (1 1/2 cups) old-fashioned rolled oats
0.5g (1/8 tsp) baking powder
0.25g (pinch) baking soda
2g (1/2 tsp) kosher salt
Pam or other nonstick cooking spray (optional)

FILLING
300g (1 1/2 cups) granulated sugar
180g (3/4 cup tightly packed) light brown sugar
20g (1/4 cup) milk powder
24g (1/4 cup) corn powder
6g (1 1/2 tsp) kosher salt
225g (16 tbs) butter melted
160g (3/4 cup) heavy cream
2g (1/2 tsp) vanilla extract
8 egg yolks

1. HEAT OVEN TO 350°F.

2. COMBINE BUTTER AND SUGARS IN BOWL OF STAND MIXER FITTED WITH PADDLE ATTACHMENT AND CREAM TOGETHER ON MEDIUM-HIGH FOR 2 TO 3 MINUTES, UNTIL FLUFFY AND PALE YELLOW IN COLOR. SCRAPE DOWN SIDES OF BOWL WITH A SPATULA. ON LOW SPEED, ADD EGG YOLK AND INCREASE SPEED TO MEDIUM­-HIGH AND BEAT FOR 1 TO 2 MINUTES, UNTIL SUGAR GRANULES FULLY DISSOLVE AND MIXTURE IS A PALE WHITE.

3. ON LOW SPEED, ADD FLOUR, OATS, BAKING POWDER, BAKING SODA, AND SALT. MIX FOR A MINUTE, UNTIL DOUGH COMES TOGETHER AND ANY REMNANTS OF DRY INGREDIENTS HAVE BEEN INCORPORATED. DOUGH WILL BE A SLIGHTLY FLUFFY, FATTY MIXTURE IN COMPARISON TO YOUR AVERAGE COOKIE DOUGH. SCRAPE DOWN SIDES OF THE BOWL.

4. PAM-SPRAY A QUARTER SHEET PAN AND LINE WITH PARCHMENT, OR A SILPAT. PLOP COOKIE DOUGH IN THE CENTER OF THE PAN AND, WITH A SPATULA, SPREAD IT OUT UNTIL IT IS 1/4 INCH THICK. THE DOUGH WON’T END UP COVERING THE ENTIRE PAN

5. BAKE FOR 15 MINUTES, OR UNTIL IT RESEMBLES AN OATMEAL COOKIE-CARAMELIZED ON TOP AND PUFFED SLIGHTLY BUT SET FIRMLY. COOL COMPLETELY BEFORE USING.

PIE FILLING RECIPE

1. COMBINE SUGAR, BROWN SUGAR, MILK POWDER, CORN POWDER, AND SALT IN BOWL OF A STAND MIXER FITTED WITH PADDLE ATTACHMENT. MIX ON LOW SPEED UNTIL EVENLY BLENDED.

2. ADD MELTED BUTTER AND PADDLE FOR 2 TO 3 MINUTES UNTIL ALL DRY INGREDIENTS ARE MOIST.

3. ADD HEAVY CREAM AND VANILLA AND CONTINUE MIXING ON LOW FOR 2 TO 3 MINUTES UNTIL WHITE STREAKS FROM CREAM HAVE COMPLETELY DISAPPEARED INTO MIXTURE. SCRAPE DOWN SIDES OF BOWL WITH SPATULA.

4. ADD EGG YOLKS, PADDLING INTO MIXTURE JUST TO COMBINE; BE CAREFUL NOT TO AERATE THE MIXTURE, BUT BE CERTAIN MIXTURE IS GLOSSY AND HOMOGENEOUS. MIX ON LOW SPEED.

5. USE FILLING RIGHT AWAY, OR STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE FOR UP TO 1 WEEK.

MILK BAR PIE ASSEMBLY
1. HEAT OVEN TO 350°F.

2. PUT OAT COOKIE, BROWN SUGAR, AND SALT IN A FOOD PROCESSOR AND PULSE ON AND OFF UNTIL THE COOKIE IS BROKEN DOWN INTO A WET SAND.

3. TRANSFER CRUMBS TO A BOWL, ADD BUTTER, AND KNEAD THE BUTTER AND GROUND COOKIE MIXTURE UNTIL MOIST ENOUGH TO FORM INTO A BALL. IF NOT MOIST ENOUGH TO DO SO, MELT AN ADDITIONAL 14 TO 25 G (1 TO 1½ TABLESPOONS) BUTTER AND KNEAD IT IN.

4. DIVIDE THE OAT CRUST EVENLY BETWEEN 2 (10-INCH) PIE TINS. USING FINGERS AND PALMS OF YOUR HANDS, PRESS OAT COOKIE CRUST FIRMLY INTO EACH PIE TIN, MAKING SURE THE BOTTOM AND SIDES OF THE TIN ARE EVENLY COVERED. USE PIE SHELLS IMMEDIATELY, OR WRAP WELL IN PLASTIC AND STORE AT ROOM TEMPERATURE FOR UP TO 5 DAYS OR IN THE FRIDGE FOR UP TO 2 WEEKS.
5. PUT BOTH PIE SHELLS ON A SHEET PAN. DIVIDE THE MILK BAR PIE® FILLING EVENLY BETWEEN THE CRUSTS; THE FILLING SHOULD FILL THEM THREE-QUARTERS OF THE WAY FULL. BAKE FOR 15 MINUTES ONLY. THE PIES SHOULD BE GOLDEN BROWN ON TOP BUT WILL STILL BE VERY JIGGLY.

6. OPEN THE OVEN DOOR AND REDUCE THE OVEN TEMPERATURE TO 325°F. DEPENDING ON YOUR OVEN, IT MAY TAKE 5 MINUTES OR LONGER FOR THE OVEN TO COOL TO THE NEW TEMPERATURE. KEEP THE PIES IN THE OVEN DURING THIS PROCESS. WHEN THE OVEN REACHES 325°F, CLOSE THE DOOR AND BAKE THE PIES FOR 5 MINUTES LONGER. THE PIES SHOULD STILL BE JIGGLY IN THE BULL’S-EYE CENTER BUT NOT AROUND THE OUTER EDGES. IF THE FILLING IS STILL TOO JIGGLY, LEAVE THE PIES IN THE OVEN FOR AN ADDITIONAL 5 MINUTES OR SO.

7. GENTLY TAKE THE PAN OF MILK BAR PIES OUT OF THE OVEN AND TRANSFER TO A RACK TO COOL TO ROOM TEMPERATURE. (YOU CAN SPEED UP THE COOLING PROCESS BY CAREFULLY TRANSFERRING THE PIES TO THE FRIDGE OR FREEZER IF YOU’RE IN A HURRY.) THEN FREEZE YOUR PIES FOR AT LEAST 3 HOURS, OR OVERNIGHT, TO CONDENSE THE FILLING FOR A DENSE FINAL PRODUCT—FREEZING IS THE SIGNATURE TECHNIQUE AND RESULT OF A PERFECTLY EXECUTED MILK BAR PIE.

8. IF NOT SERVING THE PIES RIGHT AWAY, WRAP WELL IN PLASTIC WRAP. IN THE FRIDGE, THEY WILL KEEP FRESH FOR 5 DAYS; IN THE FREEZER, THEY WILL KEEP FOR 1 MONTH. TRANSFER THE PIE(S) FROM THE FREEZER TO THE REFRIGERATOR TO DEFROST A MINIMUM OF 1 HOUR BEFORE YOU’RE READY TO GET IN THERE.

9. SERVE YOUR MILK BAR PIE COLD! DECORATE YOUR PIE(S) WITH CONFECTIONERS’ SUGAR, EITHER PASSING IT THROUGH A FINE SIEVE OR DISPATCHING PINCHES WITH YOUR FINGERS.

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