Momofuku Milkbar in New York invented this pie. When I first came across this recipe I knew that it was going to be well worth it. Here’s our take. Mom thinks it’s too sweet but Dad is definitely addicted to Craic.

 

This recipe makes two pies (two pies are always better than one), but you can always keep the second pie frozen if you don’t finish both (as if).

 

Ingredients for base:

 

115g butter, at room temperature

75g light brown sugar

40g granulated sugar

1 egg yolk

80g flour

120g oats

1/2 tsp baking powder

Pinch of baking soda

1/2 tsp salt

 

Ingredients for filling:

300g  granulated sugar

180g light brown sugar

20g  milk powder

6 g salt

225g unsalted butter, melted

160g double cream

2g vanilla extract

8 egg yolks

 

The Make:

Heat the oven to 160C

 

For the base combine the butter and sugars in the bowl of a stand mixer and mix together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in colour. On a low speed, add the egg yolk and increase the speed to medium­ high and beat for 1 to 2 minutes, until the sugar dissolves and the mixture is a pale white. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together. Line a baking tray with baking paper. Place the dough in the centre of the pan and spread it out until it is 1/4 inch thick. Bake for 15 minutes, until it’s a golden cookie. Cool completely before using. Now put the oat cookie, 15g brown sugar, and 1g salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. Transfer the crumbs to a bowl, add 55g of melted butter, and knead the mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 14 to 25g butter and knead it in. Divide the oat ball evenly between 2 (10-inch) pie tins. Using your fingers press the mixture firmly into each pie tin, just like the base of a cheesecake. Make sure the bottom and sides of the tin are evenly covered.

Now we make the filling.

Mix the sugar, brown sugar, milk powder and salt in the bowl of a stand mixer and mix on low speed until evenly blended. Add the melted butter and mix for 2 to 3 minutes until all the dry ingredients are moist. Add the double cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Add the egg yolks, mixing them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture has a nice glossy look. Mix on low speed until it is.

Put both pie shells on a baking tray. Divide the filling evenly between the crusts; the filling should fill them three-quarters of the way full. Bake for 15-25 minutes. The pies should be golden brown on top but will still be very jiggly. Gently take the tray out of the oven and transfer to a rack and 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. Freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense finish. Transfer your pie from the freezer to the refrigerator to defrost a minimum of 1 hour before you’re ready to serve. Dust with icing sugar.

 

Enjoy.