WARNING: This pie is insanely addictive.
This incredibly addictive pie is home made from start to finish... Starting with an ANZAC biscuit base (rolled oats with a caramel flavor form this traditional Aussie biscuit) moving into a sweet... buttery... gooey... butterscotchy... salty... sticky filling to create a delicious bubbling mess of salty-sweet love!
The smell of the pie baking is decadently sweet, but you'll have to wait a few hours before you get to munch into that first delicious bite! And trust me, the wait is very well worth it!
My recipe below covers baking for TWO pies - and don't judge yourself yet...You will eat both of them. Or, offload it to a friend, whilst hinting how clever you are for mastering the illustrious replica of the famous Momofuku Milk Bar Crack Pie!
Fun Fact: Momofuku Milk Bar Crack Pie sells in 'the big apple' NYC for $44 per pie! Save yourself some serious cash and bake the replica yourself! Yum!
Let's get started...
ANZAC Biscuit (for the base)
What you'll need...
+ 2/3 cup plus 1 tablespoon flour
+ Pinch of baking powder
+ Pinch of baking soda
+ Pinch of salt
+ 1/2 cup softened butter
+ 1/3 cup light brown sugar
+ 3 tablespoons sugar
+ 1 egg
+ 1 cup rolled oats
1. Pre-heat the oven to 170 deg
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. Cream the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. Stir in the flour mixture until fully combined. Stir in the oats.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Snap the cooled cookie into chunks to use in the food processor in next step...
Create the Base!
What you'll need...
+ Crumbled cookie for crust (make sure it's cooled!)
+ 1/4 cup butter
+ 1 1/2 tablespoons brown sugar
+ Pinch of salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (Mix should feel moist and stick together in fingers when pinched). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and up the sides of the tins. Place the prepared crusts into the fridge while you prepare the filling.
Salty Caramel Filling
What you'll need...
+ 1 1/2 cups sugar
+ 3/4 cup plus 3 tablespoons light brown sugar
+ Pinch salt
+ 1/3 cup plus 1 teaspoon milk powder
+ 1 cup butter, melted
+ 3/4 cup plus 2 tablespoons thick cream
+ 1 teaspoon vanilla extract
+ 8 egg yolks (Suggestion: Keep the whites for egg white omlette or make a batch of macaroons!)
2 prepared crusts
1. Heat the oven to 170 degrees.
2. Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 160 degrees and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled - overnight will work best, but a blast in the frezer for 15-20mins and 3hrs in the fridge will do the job! Serve cold, and the filling will be gooey. Dust with powdered/icing sugar before serving.
Enjoy... I know you will!
- O&O x
This incredibly addictive pie is home made from start to finish... Starting with an ANZAC biscuit base (rolled oats with a caramel flavor form this traditional Aussie biscuit) moving into a sweet... buttery... gooey... butterscotchy... salty... sticky filling to create a delicious bubbling mess of salty-sweet love!
The smell of the pie baking is decadently sweet, but you'll have to wait a few hours before you get to munch into that first delicious bite! And trust me, the wait is very well worth it!
My recipe below covers baking for TWO pies - and don't judge yourself yet...You will eat both of them. Or, offload it to a friend, whilst hinting how clever you are for mastering the illustrious replica of the famous Momofuku Milk Bar Crack Pie!
Fun Fact: Momofuku Milk Bar Crack Pie sells in 'the big apple' NYC for $44 per pie! Save yourself some serious cash and bake the replica yourself! Yum!
Let's get started...
ANZAC Biscuit (for the base)
What you'll need...
+ 2/3 cup plus 1 tablespoon flour
+ Pinch of baking powder
+ Pinch of baking soda
+ Pinch of salt
+ 1/2 cup softened butter
+ 1/3 cup light brown sugar
+ 3 tablespoons sugar
+ 1 egg
+ 1 cup rolled oats
1. Pre-heat the oven to 170 deg
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. Cream the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. Stir in the flour mixture until fully combined. Stir in the oats.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Snap the cooled cookie into chunks to use in the food processor in next step...
Create the Base!
What you'll need...
+ Crumbled cookie for crust (make sure it's cooled!)
+ 1/4 cup butter
+ 1 1/2 tablespoons brown sugar
+ Pinch of salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (Mix should feel moist and stick together in fingers when pinched). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and up the sides of the tins. Place the prepared crusts into the fridge while you prepare the filling.
Salty Caramel Filling
What you'll need...
+ 1 1/2 cups sugar
+ 3/4 cup plus 3 tablespoons light brown sugar
+ Pinch salt
+ 1/3 cup plus 1 teaspoon milk powder
+ 1 cup butter, melted
+ 3/4 cup plus 2 tablespoons thick cream
+ 1 teaspoon vanilla extract
+ 8 egg yolks (Suggestion: Keep the whites for egg white omlette or make a batch of macaroons!)
2 prepared crusts
1. Heat the oven to 170 degrees.
2. Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 160 degrees and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled - overnight will work best, but a blast in the frezer for 15-20mins and 3hrs in the fridge will do the job! Serve cold, and the filling will be gooey. Dust with powdered/icing sugar before serving.
Enjoy... I know you will!
- O&O x
Thank you for this wonderfully addictive scrumptious pie! It was the most amazing thing i have tasted in a very long time!
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