Ingrédients pour Momofuku Crack Pie
- All Purpose Flour
- 1 teaspoon baking powder
- Baking Soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Light Brown Sugar
- White Sugar
- 1 large egg
- Rolled Oats
- Powdered Milk
- Heavy Cream
- Vanilla Extract
- Egg Yolks
- Powdered Sugar
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Comment préparer Momofuku Crack Pie
- Preheat oven to 350°F (175°C).
- Make the cookie crust: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla.
- Gradually add the flour, salt, and baking powder, mixing until just combined. Stir in the chopped pecans (optional).
- Press the dough into the bottom and up the sides of a 10-inch pie plate. Bake for 15-20 minutes, or until lightly golden.
- Let the crust cool completely (approximately 60 minutes).
- Make the filling: In a medium saucepan, combine the butter, corn syrup, brown sugar, and salt. Bring to a simmer over medium heat, stirring constantly.
- Whisk in the eggs one at a time, stirring until fully incorporated after each addition.
- Remove from heat and stir in the vanilla and pecans (optional).
- Pour the filling into the cooled crust.
- Bake for 40-50 minutes, or until the filling is set and the edges are slightly puffed and golden brown. (If using a 9" pie pan, bake for 50-60 minutes).
- Let cool completely on a wire rack before slicing and serving. Enjoy!
- For best results, let the pie sit overnight to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
156g
Fat
84g
Carbs
15g
