I was reading the Los Angeles Times online and they were doing a review of a new cookbook that is coming out. Or maybe it was the cook. I do not remember. But the jist of it was that there was a recipe for Momufuku's Crack pie.
This sounded interesting but it was not gluten free so I decided to play. The finished pie was very yummy. Really sweet. Kind of like the butterscotch chip cream cheese bars. Did I blog about those? I will have to check.... Camping, you know.
On to the pie!
6 tablespoons butter, melted
6 tablespoons brown sugar, packed
1/4 cup millet flour
1/4 cup sorghum flour
1/4 cup arrowroot flour
1/4 cup almond flour
1/2 cup gluten free quick oats
3/4 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/2 cup room temperature butter
1/3 cup heavy whipping cream
4 large egg yolks
1 teaspoon vanilla
Preheat oven to 375. Place parchament paper in the bottom of a 9 inch spring form pan. Butter the paper and sides.
Melt the 6 tablespoons cup butter. Mix in the 6 tablespoons brown sugar, the flours, and the oats. The mixture will be sandy. Press into the bottom of the pan and up the sides. Bake for 10 minutes.
Turn the oven down to 350 degrees.
Mix the remaining ingredients in a bowl together. Pour over the prepared crust.
Bake for 30 minutes at 350 degrees. The filling will be gooey.
Once completely chilled, slice into small slices and serve.
Very sweet. Very rich. With a cup of tea... makes me smile.