Momofuku Crack Pie
"This variation on chess pie was created by David Chang for his restaurant Momofuku in New York. (Another version of this is posted as Crack Pie from Momofuku's Bakery but that one has some quantities misstated.) The homemade cookie crust makes it special. If you don't have 10" pie pans, you can use 9", but the filling will be deeper, so it will need an extra 5-10 minutes cooking time. Prep time includes 1 hour for cooling the cookie. Published in my local paper http://bit.ly/aEhE8I..."
INGREDIENTS
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3 ounces all-purpose flour (2/3 cup plus 1 tablespoon)
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1/8 teaspoon baking powder, scant
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1/8 teaspoon baking soda, scant
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1/4 teaspoon salt
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1/2 cup softened butter (1 stick)
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2 1/2 ounces light brown sugar (1/3 cup)
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1 1/4 ounces white sugar (3 tablespoons)
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1 egg
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3 1/2 ounces rolled oats (scant 1 cup)
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1/4 cup butter (1/2 stick)
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3/4 ounce light brown sugar (1 1/2 tablespoons)
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1/8 teaspoon salt
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10 1/2 ounces white sugar (1 1/2 cups)
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7 ounces light brown sugar (1 cup less 3 1/2 tsp)
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1/4 teaspoon salt
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3/4 ounce powdered milk (1/3 cup plus 1 teaspoon)
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1 cup butter, melted (2 sticks)
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7/8 cup heavy cream (3/4 cup plus 2 tablespoons, scant)
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1 teaspoon vanilla extract
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8 egg yolks
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powdered sugar, for garnish
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