Crack Pie Milk Bar Version (Print Version)

# Ingredients:

→ Oat Cookie

01 - 113 grams unsalted butter, softened
02 - 67 grams light brown sugar, packed
03 - 38 grams granulated sugar
04 - 1 large egg yolk
05 - 65 grams all-purpose flour
06 - 100 grams old-fashioned rolled oats
07 - 0.5 gram baking powder
08 - Pinch baking soda
09 - 3 grams kosher salt

→ Pie Crust

10 - 57 grams unsalted butter, melted
11 - 1 prepared oat cookie
12 - 13 grams light brown sugar, packed
13 - 1.25 grams kosher salt

→ Pie Filling

14 - 227 grams unsalted butter, melted
15 - 300 grams granulated sugar
16 - 150 grams light brown sugar, packed
17 - 9 grams kosher salt
18 - 30 grams freeze-dried corn powder
19 - 30 grams milk powder
20 - 180 millilitres heavy cream
21 - 2 millilitres vanilla extract
22 - 8 large egg yolks

→ Finishing

23 - Confectioners’ sugar, for dusting

# Instructions:

01 - Preheat oven to 175°C. Cream softened butter with both sugars in a stand mixer with paddle attachment on medium-high for 2 to 3 minutes until mixture is fluffy and light in color.
02 - Scrape down sides of the mixing bowl. Add egg yolk on low speed until combined. Increase to medium-high and beat for 1 to 2 minutes until mixture turns pale and sugars are dissolved.
03 - On low speed, add flour, oats, baking powder, baking soda, and salt. Mix 60 to 75 seconds until dough just comes together. Scrape down bowl to ensure even mixing.
04 - Line a quarter sheet pan with parchment paper or silicone mat. Spread dough evenly to 0.6 cm thick. Bake for 15 minutes until golden brown. Cool completely.
05 - Break cooled oat cookie into pieces and pulse with brown sugar and salt in a food processor until finely crumbed. Transfer to a bowl and knead in melted butter until mixture holds together when pressed. Add extra melted butter if needed.
06 - Divide crust mixture evenly between two 25 cm pie tins. Press firmly on bottom and sides for even coverage. Use immediately or wrap and store at room temperature up to 5 days or refrigerated for up to 2 weeks.
07 - Combine granulated sugar, light brown sugar, salt, corn powder, and milk powder in stand mixer bowl. Mix on low speed to evenly combine.
08 - On low speed, slowly add melted butter until dry ingredients are fully moistened.
09 - Add heavy cream and vanilla extract; mix until completely incorporated and mixture is smooth. Scrape bowl as needed.
10 - Add egg yolks and mix just to combine. Avoid overmixing to prevent aeration. Use filling immediately.
11 - Preheat oven to 175°C. Place pie tins on baking tray. Divide filling evenly between crusts, filling each about three-quarters full. Bake for 15 minutes; centers will be set but very jiggly and tops golden.
12 - Open oven door and reduce temperature to 160°C. Keep pies in oven while temperature lowers, about 5 to 10 minutes. When oven reaches 160°C, close door and bake an additional 5 minutes. If centers remain too jiggly, bake 5 minutes longer.
13 - Remove pies from oven; cool on wire rack to room temperature. For best results, refrigerate or freeze pies for at least 3 hours or overnight before serving.
14 - Dust pies generously with confectioners’ sugar just before serving. Slice and enjoy.

# Notes:

01 - For the signature dense texture, allow pies to chill thoroughly; freezing is recommended for clean slices.
02 - Corn powder is achieved by grinding freeze-dried corn to a fine powder in a food processor or high-speed blender.

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