Homemade Momofuku Crack Pie

To Make the Cookie:

1. Preheat oven to 350 degrees F. Line a rimmed cookie sheet with parchment or Silpat.

2. Using an electric mixer with paddle attachment, cream butter with both sugars until fluffy and light, 2 - 3 minutes.

3. Scrape down the bowl and lower the speed to low. Add the egg, then increase speed again to medium and beat 1 - 2 minutes until the mixture is pale colored and sugar is dissolved.

4. On low speed, add the dry ingredients and mix 1 minute until the dough comes together and all dry ingredients have been incorporated. 

5. Spread the dough on the prepared pan to a thickness of inch. The cookie will be approximately 12 x 9 inches, and not cover the whole pan.

6. Bake for 15 minutes until the edges are just beginning to brown. Let cool. Cookie may be done several hours in advance.

To Make the Crust:

1. Break the baked cookie into chunks and place into a food processor with brown sugar and butter. Pulse until the mixture resembles wet sand. Add the butter and pulse until mixture holds together.
   
   Note: If it will not hold together when pressed between your fingers, add 1 tablespoons additional melted butter.

2. Divide the mixture into two parts and press firmly into the two pie plates to evenly cover the bottom and up the sides. Use immediately or hold at cool room temperature or in the refrigerator.

To Make the Filling:

1. In a stand mixture fitted with the paddle attachment, mix the dry ingredients on low speed. Keep the motor on low for the entire process to achieve the proper consistency.

2. Add the melted butter and stir until all the dry ingredients are moistened.

3. Add the cream and vanilla and mix until all the white color has been incorporated completely. Scrape down the sides of the bowl and, with machine running on low, add the egg yolks one at a time.

4. When the mixture just begins to come together, and without beating extra air into it, pour it into the prepared crusts. The filling should be used immediately.

To Assemble and Bake:

1. Preheat oven to 350 F. Spray two 10-inch deep dish pie plates with cooking spray. Place filled pie plates on cookie sheets and bake for 15 minutes.

2. Reduce temperature to 325 degrees F and continue to bake until the filling is almost set it may be slightly jiggly in the very center, but the edges should be set and lightly browned. Start checking after 20 minutes; this may take up to 30 minutes or more depending on your oven.

3. Remove pies from the oven and cool on wire racks to cool room temperature. Place pies into the freezer for 3 hours or up to overnight, which will condense the filling.

4. Dust heavily with sifted powdered sugar just before serving.

Notes