Candy Bar Pie Momofuku Recipe Crack [NEW]

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How to Make the Ultimate Candy Bar Pie from Momofuku Milk Bar

If you love candy bars and pies, you will love this decadent dessert from Momofuku Milk Bar. The candy bar pie is a rich and creamy concoction of chocolate, caramel, peanut butter and pretzels, all encased in a crunchy oat cookie crust. It's like a giant Snickers bar in pie form, but even better. This pie is so addictive, some people call it \"crack pie\". Here's how to make it at home.

Ingredients

1 recipe oat cookie (see below)

1/4 cup (55 g) unsalted butter, melted

1/4 cup (50 g) light brown sugar

1/4 teaspoon salt

1 recipe candy bar filling (see below)

1/4 cup (60 ml) heavy cream

2 tablespoons (30 g) corn syrup

4 ounces (113 g) milk chocolate, chopped

2 teaspoons (10 g) unsalted butter

1/4 cup (30 g) mini pretzels, crushed

Flaky sea salt, for sprinkling

Directions

To make the oat cookie, preheat oven to 350ÂF (177ÂC) and line a baking sheet with parchment paper. In a medium bowl, whisk together 6 tablespoons (85 g) unsalted butter, 1/3 cup (66 g) light brown sugar and 3 tablespoons (37 g) granulated sugar until light and fluffy. Add 1 large egg and whisk to combine. Add 3/4 cup (90 g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt and stir with a wooden spoon until a dough forms. Stir in 1 1/2 cups (135 g) old-fashioned oats. Drop the dough by heaping tablespoons onto the prepared baking sheet, leaving some space between them. Bake for 15 to 18 minutes, until golden and crisp around the edges. Let the cookies cool completely on the baking sheet.

To make the candy bar filling, in a large bowl, whisk together 8 ounces (226 g) cream cheese and 3/4 cup (150 g) granulated sugar until smooth. Add 1/2 cup (120 ml) heavy cream and whisk until well combined. Add 1/4 cup (65 g) smooth peanut butter and whisk until smooth. Fold in 1/4 cup (40 g) mini chocolate chips and 1/4 cup (40 g) mini peanut butter cups.

To make the crust, break up the oat cookies into a food processor and pulse until you have fine crumbs. Transfer to a medium bowl and add the melted butter, brown sugar and salt. Stir until well combined. Press the mixture evenly into a 9-inch (23 cm) pie dish, covering the bottom and sides. Freeze for at least 15 minutes to set.

To assemble the pie, preheat oven to 350ÂF (177ÂC). Spoon the candy bar filling into the crust and spread it evenly. Bake for 15 minutes, until slightly puffed and set around the edges. Let the pie cool completely on a wire rack.

To make the chocolate glaze, in a small saucepan over medium heat, bring the cream and corn syrup to a simmer. Remove from heat and add the chocolate and butter. Let stand for a minute, then whisk until smooth and glossy. Pour the glaze over the cooled pie and spread it evenly. Sprinkle with the crushed pretzels and flaky salt. Refrigerate for at least 4 hours or overnight to set.

To serve, cut into slices and enjoy! aa16f39245