Chocolate Momofuku Tribute Pie

Chocolate Momofuku Tribute Pie

Chocolate Momofuku Tribute Pie



Our chocolatey take on Milk Bar’s signature gooey Momofuku pie.

Yield: 2 – 9” pies

Prep Time: 2 hours

Total Time: 6 hours



*Egg whites will ruin the consistency of the pie so you would want to separate the egg yolks by hand and very carefully. Separating the yolks with the egg shells can puncture the yolk and make it harder to separate the whites.

**A whisk or hand mixer will not produce the desired result.

  • 00 Oat Cookie
  • 00 ½ c. Butter, room temperature
  • 00 ⅓ c. Light brown sugar, packed
  • 00 3 Tb. Sugar
  • 00 1 Egg Yolk
  • 00 ½ c. Flour
  • 00 1 ½ c. Old-fashioned rolled oats
  • 00 ⅛ t. Baking Powder
  • 00 ½ t. Salt
  • 00 Pinch of baking soda
  • 00 Filling
  • 00 1 ½ c. Sugar
  • 00 ¾ c. Light brown sugar, packed
  • 00 ¼ c. Milk Powder
  • 00 1 ½ t. Salt
  • 00 ½ c. Butter, melted
  • 00 ¾ c. Lekkco
  • 00 ½ c. Heavy Cream
  • 00 ½ t. Vanilla
  • 00 8 Egg yolks*
  • 00 Crust and Assembly
  • 00 Oat cookie
  • 00 1 tb. Light brown sugar, packed
  • 00 ¼ t. Salt
  • 00 ¼ c. Butter, melted
  • 00 Pie filling
  • 00 Powdered sugar, for dusting
  • 00
  • 00 Preheat the oven to 350F and grease a baking sheet then set aside.
  • 01 In a large mixing bowl, cream together the butter and sugars for 2 - 3 minutes on medium - high speed using an electric mixer, until pale and fluffy.
  • 02 In a separate bowl, mix together the flour, oats, baking powder, baking soda, and salt until combined. Set aside.
  • 03 Scrape the bowl and turn t he mixer on low speed and add the egg yolk. Increase to medium - high speed and beat for 1 - 2 minutes until the sugar fully dissolves and mixture is pale white.
  • 04 Turn the mixer on low speed and add the dry ingredients. Mix until completely combined, scraping the bowl if needed. Do not overmix.
  • 05 Pour the cookie mixture onto the baking sheet and spread out to ¼” thick. It’s okay if it doesn’t cover the whole sheet pan. Bake for 15 minutes or until golden brown. Set aside to cool completely.
  • 06 In a stand mixer**, add the sugars, milk powder, and salt then mix on low speed until combined.
  • 07 Add the butter and Lekkco and mix for 2 - 3 minutes on low speed until thoroughly combined, scraping the bowl if needed.
  • 08 Add the vanilla and heavy cream and mix for 2 - 3 minu tes on low speed until the mixture is evenly combined. Scrape the sides and bottom of the bowl.
  • 09 Add the egg yolks and mix on low speed until just combined. Do not overmix.
  • 10 Preheat the oven to 350F.
  • 11 Add the oat cookie, brown sugar and salt into a food processor until it resembles wet sand.
  • 12 Transfer the mixture into a large mixing bowl and mix in the butter and knead together until moist enough to form a ball. If it’s not moist enough, add another tab lespoon of melted butter.
  • 13 Divide the crust between 2 pie dishes and, using your fingers or a spoon, press the crust firmly across the bottom and sides of the pan until evenly spread out.
  • 14 Pour the filling to ¾ of the wall full and bake for 15 minutes. The filling will be golden brown but still be very jiggly. Open the oven door and decrease the heat to 325F. This could take 5 - 10 minutes. Once heated to 325F, close the oven door and bake for an additional 5 minutes. The pie should be very jiggly but set up a round the edges. If not set at all, bake another 5 minutes until the edges are more set.
  • 15 Gently pull the pies out the oven and let cool to room temperature. Once cooled, freeze the pies for at least 3 hours or overnight. Drizzle with some Lekkco and dust w ith powdered sugar, serve and enjoy! This pie will keep for 5 days in the fridge and for 1 month in the freezer.

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