Copycat Momofuku Crack Pie

• Refrigerated

  • 1 Egg, large
  • 4 Egg yolks, large

• Pasta & Grains

  • 7/8 cup Oats, old fashioned

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/8 tsp Baking powder
  • 1/8 tsp Baking soda
  • 13 1/2 tbsp Golden brown sugar, packed
  • 1 Powdered sugar
  • 1/4 tsp Salt, generous
  • 1/4 tsp Salt
  • 14 tbsp Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Vegetable oil spray, Nonstick

• Dairy

  • 1/2 cup Butter, unsalted
  • 6 1/2 tbsp Heavy whipping cream
  • 1 tbsp Nonfat dry milk, powder

• Other

  • 9 tablespoons (1 stick plus 1 tablespoon unsalted butter, room temperature, divided

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• Nonstick vegetable oil spray
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
• 5 1/2 tablespoons (packed) golden brown sugar, divided
• 2 tablespoons sugar
• 1 large egg
• 3/4 cup plus 2 tablespoons old-fashioned oats
• 1/2 cup all purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon (generous) salt
• 3/4 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 tablespoon nonfat dry milk powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
• 6 1/2 tablespoons heavy whipping cream
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

Directions

• Preheat oven to 350°F. Line 13x9x2-inch baking pan with parchment paper and coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat mixture until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as necessary. Add egg and beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
• Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. If the dough is sticking to your fingers, wet them with water and continue pressing oat mixture out evenly. Cookie layer should be about 3/8-inch thick.
• Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
• Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
• Position rack in center of oven and preheat to 350° F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well blended.
• Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325° F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.