You must use a stand mixer with a paddle attachment to make this filling. It only takes a minute, but it makes all the difference in the homogenization and smooth, silky final product. I repeat: a hand whisk and a bowl or a granny hand mixer will not produce the same results. Also, keep the mixer on low speed through the entire mixing process. If you try to mix the filling on higher speed, you will incorporate too much air and your pie will not be dense and gooey—the essence of crack pie.

　　

Ingredients

makes enough for 2 (10-inch) crack pies

　　300 g granulated sugar (1 1/2 cups)

　　180 g light brown sugar (3/4 cup tightly packed)

　　20 g milk powder (1/4 cup)

　　24 g corn powder (1/4 cup)

　　6 g kosher salt (1 1/2 teaspoons)

　　225 g butter, melted [16 tablespoons (2 sticks)]

　　160 g heavy cream (3/4 cup)

　　2 g vanilla extract (1/2 teaspoon)

　　8 egg yolks

　　

Step 1

Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.

　　

Step 2

Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.

　　

Step 3

Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.

　　

Step 4

Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.

　　

Step 5

Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.

　　

notes

Step 6

It will be the death of your wildly dense pie filling if there is any bit of egg white in the mixture. I believe the easiest, and best, way to separate an egg is to do so in your hands. You may also use the two half-shells to separate the eggs, but the cracked shells can tear the yolk open, and you may not totally separate all the white. If you do this by hand, you can feel when you get every last bit of white away from the yolk. Remember to wash your hands under warm soapy water for 30 seconds or more before and after you handle raw eggs! Save your egg whites for Peanut Butter Nougat (page 178) or Pistachio Cake (page 84), or cook them up for your doggies, for a shinier coat.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.