Momofuku Milk Bar's Crack Pie

After seeing this pie just about everywhere across the blog-o-sphere for the past couple of months, I finally got around to making it myself. So, does it live up to all the hype? Oh you bet, and then some! In fact, Mikey proclaimed that this pie was the best thing I have ever baked- and I bake A TON!
Before the pie was even remotely finished I knew it was going to be a winner. I could not stop eating the batter for the pie crust cookie- my goodness it tasted AMAZING! And then, oh and then the filling, yes this was perfect as well- 8 raw egg yolks and all, hah.
I made the pie to bring to Mikey's parents' house for dinner the other night and they loved it. I am so glad  that this recipe makes 2 or else I never could have left the first with them!
Everything about this pie is sheer perfection- the sweet, crunchy crust, the ooey-gooey filling, the whole package! It basically tastes like pecan pie, minus the pecans.
But, it is rich (and so not healthy considering it includes 3 1/2 sticks of butter, heavy cream, and a kajillion tons of sugar) so I recommend starting with a very tiny piece and going from there. It also probably didn't help that I accidentally put a whole stick of butter in the crust as opposed to a half, ha ha.

Momofuku Milk Bar's Crack Pie

recipe from here

makes 2 10-inch (though I used 9 1/2-inch dishes and it turned out great) pies, 8 slices each

ingredients:

cookie for crust:

• 3 ounces all-purpose flour
• scant 1/8 tsp baking powder
• scant 1/8 tsp baking sodA
• 1/4 tsp sea salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 1/2 ounces brown sugar
• 1 1/4 ounces granulated sugar
• 1 large egg
• 3 1/2 ounces rolled oats

crust:

• crumbled cookie for crust
• 1/4 cup (1/2 stick) unsalted butter
• 3/4 ounce brown sugar
• 1/8 tsp sea salt

filling:

• 10 1/2 ounces granulated sugar
• 7 ounces brown sugar
• 1/4 tsp sea salt
• 3/4 ounce milk powder (dry milk)
• 1 cup (2 sticks) butter, melted
• 3/4 cup + scant 2 tbsp heavy cream
• 1 tsp vanilla extract
• 8 egg yolks

other:

• prepared crusts
• confectioner's sugar, for garnish

make the cookie for the crust:

1. Preheat oven to 375 degrees.
2. In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars together for a few minutes. Add in the egg and mix until fully incorporated. Slowly add in the flour mixture, on low speed, and mix until just combined. Stir in the oats.
4. Spread the mixture onto a 9x13 baking sheet and bake 18-20 minutes, until golden brown and set.
5. Let the cookie cool a bit and then crumble and reserve for pie crusts.

make the crust:

1. Combine the crumbled cookie, butter, sugar, and salt in a food processor and pulse until combined. The mixture should hold together when pressed with your fingers.
2. Divide the crust between to pie dishes and press down to form a thin even layer on the bottom and up the sides. Set aside.

make the filling & assemble:

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer fitted with the whisk attachment (or by hand), mix together the sugars, salt, and milk powder. Add in the melted butter and mix to incorporate. Then, add in the cream and vanilla and combine. Gently mix in the egg yolk, being careful not to add too much air.
3. Divide the filling between the two pie crusts.
4. Bake the pies, one at a time, for 15 minutes. Then reduce the oven temperature to 325 and bake for about 10 more minutes, until the filling is jiggly and golden brown.
5. Cool pies on a rack before transferring them to the fridge to chill (pies should be served cold).
6. Before serving, dust with the confectioner's sugar.

Chicken Hand Pies

I made these adorable hand pies while I was home last week. I wanted my mom to have something homemade to bring on the plane with her (she flew to Chicago to celebrate her birthday!). They turned out WONDERFUL if I do say so myself *smug face*. But I mean really, how can you go wrong with chicken pot pies that are portable?! I think my addition of fennel added a unique flavor to the mix, and I would actually just use a whole bulb next time. These were both comforting and hearty (plus super cute), and would make a great addition to any picnic basket. Also, these are a much better alternative to Hot Pockets for kids (for instance you actually know what ingredients these hold)!
I had a bit of trouble with the dough, but only because the food processor that I had to make it in only held 3 cups, ha ha. Also, I had a TON of leftover filling,which is excellent just served in a bowl topped with a biscuit, but I would recommend at least doubling the dough recipe for the amount of filling this makes.

Chicken Hand Pies

recipe slightly adapted from here

makes 6 hand pies with lots of leftover filling

ingredients:

• 1 potato, peeled and diced
• 1 tbsp olive oil
• 2 large carrots, diced
• 1 stalk of celery, diced
• 1/2 small fennel bulb, sliced
• 1 small onion, diced
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 14 ounces chicken stock
• 1 tsp bouillon powder (or 1 bouillon cube)
• 2 boneless skinless chicken breasts, cut into small bite-sized pieces
• salt and pepper, to taste
• pastry dough (recipe below)
• 1 egg + 1 tsp water, beaten

1. Place the potato chunks in a small saucepan and cover with water. Bring to a boil and cook until fork-tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add in the onions, carrots, celery, and fennel and cook until the onions are very tender, about 15 minutes.
3. Melt the butter into the veggie mixture and stir in the flour to create a roux. Let cook for around 2 minutes to cook out the flour taste. Add in about half of the chicken stock and the bouillon and let simmer for a few minutes. Then, taste and adjust seasonings.
4. Add the chicken pieces to the pan and add the chicken stock in until you have reached your desired consistency (more than likely you will use all of it). Cook until the chicken is cooked through. Store mixture in the fridge until ready to use (the pies are easier to assemble when the filling is cold).
5. Line a baking sheet with parchment paper. Set aside.
6. Roll out the pastry dough on a lightly floured surface into about an 18 X 22 inch rectangle. Cut in half, and then cut each half into thirds to make 6 small rectangles.
7. Scoop 1/4 cup of the filling onto each pastry rectangle, a bit off center. Wet the edges of the dough with a pastry brush and water. Fold the longer end of the pastry up and over the filling. Press down the sides to seal it, and then crimp the edges with the tines of a fork. Place the prepared pastries on the lined baking sheet. With a sharp knife, create two incisions on the top of each pastry. Brush the tops of each with the egg/water. Refrigerate the pastries for at least 30 minutes.
8. When ready to bake, preheat the oven to 425 degrees. Bake the pastries for 15-20 minutes, until golden-brown and puffed.

*These can be refrigerated after being baked and then reheated in a preheated 350 degree oven for 10 minutes.

Pastry Dough

ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp sea salt
• 1 tsp sugar
• 8 tbsp (1 stick) cold unsalted butter, cut into 1/2 inch cubes
• 1 egg slightly beaten
• 1/3 cup ice cold water
• 2 tsp apple cider vinegar

1. In a food processor fitted with a blade attachment, pulse together the flour, salt, and sugar. Add in the butter and pulse a couple of times until the mixture is crumbly.
2. Combine the egg, water, and vinegar in a small container. While the food processor is running, pour in the egg mixture and pulse until just combined.
3. Pour mixture onto a floured surface and knead a few times to bring all of the ingredients together. The dough can be rolled out immediately, or wrapped in plastic wrap and refrigerated for up to 2 days.

Pumpkin Banana Cream Pie

As much of a travesty it is against Thanksgiving, I have never really been a fan of pumpkin pie. I know, I know, first egg nog and now this?! See I know it's an issue, that's why this year I made a compromise with myself and decided on a pie containing pumpkin, but not an actual pumpkin pie. As soon as I saw this glorious creation over at CakeSpy, I knew it was perfect for me.
I present to you, Pumpkin Banana Cream Pie! This pie is surprisingly amazing (yes I snuck a taste before Thanksgiving, shhh!). Who would have thought that pumpkin and banana could go together so well? Though it is a bit labor-intensive, I highly recommend it as a delightful alternative to the traditional pumpkin pie (also, the brandy-whipped cream is insanely delicious). It should be noted, too, that the orange in the pumpkin custard really freshens up the pie.

Isn't my throw-away pie-tin just gorgeous? Hah. Ew.

Pumpkin Banana Cream Pie

recipe slightly adapted from here

ingredients:

for the pie crust:

• 1 cup unsalted butter, diced and cold
• 2 tbsp granulated sugar
• 2 cups self-rising flour
• 2 large egg yolks
• 3/4 banana chips, crushed in food processor

for the pastry cream layer:

• 1 cup whole milk
• 1 cup 2% milk
• 1 tsp vanilla extract
• 1 tsp vanilla paste
•  2 large eggs
• 1/2 cup + 2 tbsp granulated sugar
• 3 tbsp all-purpose flour
• 2 bananas thinly sliced (these will sit right on top if the pie dough)

for the pumpkin custard layer:

• 1/2 cup half-and-half
• 15 ounces (1 can) pumpkin puree
• 1 cup dark brown sugar, lightly packed
• 3/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 3 large egg yolks
• 1 banana, mashed
• 2 tsp (1 package) unflavored gelatin
• 1/2 tsp orange zest
• 1/4 cup freshly squeezed orange juice

for the whipped cream:

• 1 1/2 cups heavy cream, chilled
• 1/4 cup granulated sugar
• 1 1/2 tbsp brandy

Make the dough:

1. Pulse the butter, sugar, and flour in a food processor until large crumbs form. Add the yolks and pulse until the crumbs are moist.
2. Press into an 11-inch pie or tart pan and then press the banana chip crumbs into the dough.
3. Refrigerate covered for around 30 minutes.
4. Bake in a 375 degree oven for 20-25 minutes.

Make the pastry cream:

1. Warm the milk in a medium-sized saucepan until it just about comes to a boil. Add the vanilla extract and vanilla paste.
2. Fill a large bowl with water and ice to create an ice bath for the pastry cream.
3. In a bowl, whisk together the eggs, sugar, and flour until well-combined. Temper the eggs (like when making ice cream) by adding about 1/3 cup of the scalded milk mixture into the egg mixture, while whisking. Add the egg mixture to the remainder of the milk mixture of the saucepan, still continuously whisking. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Continue to whisk for 4-5 minute longer, until the pastry cream is very thick.
4. Remove from heat. Transfer the pastry cream to a bowl and set the bowl into the ice bath. Stir occasionally until cool.
5. Place a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming over the top. Refrigerate until completely cold- the pastry cream will thicken as it cools.

Make the pumpkin custard:

1. Heat the half-and-half, pumpkin, brown sugar, salt, ginger, and nutmeg over a double boiler until hot- around 5 minutes.
2. Whisk the egg yolks in a bowl and temper them with some of the hot pumpkin mixture (just like when making the pastry cream). Then pour the egg/pumpkin mixture into the double boiler, continuously stirring. Heat the mixture for another 4-5 minutes, stirring constantly, until it begins to thicken and reaches 160 degrees. Remove from heat.
3. Dissolve the gelatin in the orange juice. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Cool in the ice bath you used for the pastry cream and then chill in the fridge until cool.

You can see the mashed banana, mmm!

Make the whipped cream:

1. In an electric mixer fitted with a whisk, or with a hand-held beater, whip the heavy cream with the sugar and brandy until stiff peaks form. Set aside

To assemble:

When the pastry cream, pumpkin custard, and dough are all cooled, assemble the pie by layering fresh banana slices onto the dough. Smooth the vanilla pastry cream on top of the banana slices, smoothing the surface. Next add the pumpkin custard layer and smooth it out. Finish with the whipped cream. Decorate with fresh banana slices or banana chips. Be sure to let the finished pie chill in the fridge for at least two hours prior to serving!

*I made the dough, pastry cream, and custard all yesterday and let them chill in the fridge over night. Then this morning I just whipped the cream and put together the pie and had it chilling until we were ready for dessert!