Milk Bar Brownie Pie with Liquid Cheesecake Frosting and Strawberry/Blueberry Curd

It seems like Momofuku Milk Bar recipes always require such long titles because the book makes it so easy to mix and match recipes. I kept forgetting about the brownie pie recipe, and it’s silly because it is one of their easiest to make. Only one extra recipe required, and that’s just a crust! But, then I wanted to top it with something special and the fruit curd and liquid cheesecake both sounded so good. Then I figured, why not both?

 

For this recipe, you will need half of the liquid cheesecake recipe I told you to make last post as well as the strawberry and blueberry curd that is in the same post. You will only need a small bit of the curd. But don’t worry, you will use the remaining amounts for Friday’s post. (I told you this week would have many things to make!)

For the graham crust in this recipe, I highly recommend making your own graham cracker crumbs and not using storebought. I notice a difference everytime. I am not saying you need to make your own graham crackers, although you could, I am just saying that you should use a food processor or rolling pin to grind them fresh. They taste much better, and that comes from the girl who loves shortcuts. And once more, you will have some of the graham crust crumbs left for what is coming on Friday. Trust me, it is worth it. If you end up not liking it, you can always eat away your disappointment with all of these extra dessert toppings.

Remember this teaser?

Directions for Graham Crust

Slightly adapted from Momofuku Milk Bar

  • 190 g graham cracker crumbs (1.5 cups)
  • 20 g milk powder (1/4 cup)
  • 25 g sugar (2 Tablespoons)
  • 1 g salt (1/4 teaspoon)
  • 4 Tablespoons butter, melted
  • 55 g heavy cream (1/4 cup)

Stir together the graham crumbs, milk powder, sugar, and salt. Whisk the cream and butter together. Using your hands to mix together the liquid and dry ingredients. Use roughly 2/3 of the crumb mixture in a sprayed pie pan to form a crust. Use your fingers to press it firmly into the pan. Set aside while you prepare the brownie mixture.

Directions for Brownie Pie

Slightly adapted from Momofuku Milk Bar

  • 4.5 ounces dark chocolate
  • 4 Tablespoons butter
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup flour
  • 25 g cocoa powder (3 Tablespoons)
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/4 cup graham crust crumbs

Heat the oven to 350 degrees. Melt together the butter and chocolate, stirring until smooth. Use a stand mixer with the whisk attachment to whip together the eggs and sugar on high for 4 minutes. You want them to reach the ribbon stage (when you dunk the whisk into the mixture and wave it back and forth, it should drizzle ribbons.

Keep whisking until it gets to that stage. Scrape down the sides of the bowl.

Switch to the paddle attachment and add the chocoalte mixture to the egg mixture. Mix on low and then increase the speed to medium until it is smooth. Scrape down the sides of the bowl.

So much mixing!

Add the flour, cocoa powder, and salt. Stir until smooth (about 1 minute). Slowly pour in the heavy cream, mixing on low speed. Once everything is mixed in, scrape down the sides of the bowl.

This is for some added texture and flavor bits.

Fold in the graham crust crumbs with a spatula. Place the pie pan on a cookie sheet. Spread the batter evenly into the pan.

 

Bake for about 25 minutes. The pie will form a slight crust on top. Cool the pie to room temperature.

To make it a Fudging Ahead brownie pie, spoon half of the liquid cheesecake frosting on top of the pie and smooth it out. Then, smooth about 1/4 cup of the curd on top. If you have some cookie crumbs you can sprinkle those on top, but that is more because it is pretty and less for taste.

 

Directions for Graham Crust without pictures

Slightly adapted from Momofuku Milk Bar

  • 190 g graham cracker crumbs (1.5 cups)
  • 20 g milk powder (1/4 cup)
  • 25 g sugar (2 Tablespoons)
  • 1 g salt (1/4 teaspoon)
  • 4 Tablespoons butter, melted
  • 55 g heavy cream (1/4 cup)

Stir together the graham crumbs, milk powder, sugar, and salt. Whisk the cream and butter together. Using your hands to mix together the liquid and dry ingredients. Use roughly 2/3 of the crumb mixture in a sprayed pie pan to form a crust. Use your fingers to press it firmly into the pan. Set aside while you prepare the brownie mixture.

Directions for Brownie Pie without pictures

Slightly adapted from Momofuku Milk Bar

  • 4.5 ounces dark chocolate
  • 4 Tablespoons butter
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup flour
  • 25 g cocoa powder (3 Tablespoons)
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/4 cup graham crust crumbs

Heat the oven to 350 degrees. Melt together the butter and chocolate, stirring until smooth. Use a stand mixer with the whisk attachment to whip together the eggs and sugar on high for 4 minutes. You want them to reach the ribbon stage (when you dunk the whisk into the mixture and wave it back and forth, it should drizzle ribbons. Keep whisking until it gets to that stage. Scrape down the sides of the bowl.

Switch to the paddle attachment and add the chocoalte mixture to the egg mixture. Mix on low and then increase the speed to medium until it is smooth. Scrape down the sides of the bowl.

Add the flour, cocoa powder, and salt. Stir until smooth (about 1 minute). Slowly pour in the heavy cream, mixing on low speed. Once everything is mixed in, scrape down the sides of the bowl. Fold in the graham crust crumbs with a spatula. Place the pie pan on a cookie sheet. Spread the batter evenly into the pan. Bake for about 25 minutes. The pie will form a slight crust on top. Cool the pie to room temperature.

To make it a Fudging Ahead brownie pie, spoon half of the liquid cheesecake frosting on top of the pie and smooth it out. Then, smooth about 1/4 cup of the curd on top. If you have some cookie crumbs you can sprinkle those on top, but that is more because it is pretty and less for taste.

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6 thoughts on “Milk Bar Brownie Pie with Liquid Cheesecake Frosting and Strawberry/Blueberry Curd

  1. I’d heard so many great things about Momofuku Milk Bar so I looked through the cookbook one day…and the recipes seemed waay complicated! Totally over my head. Your pie sounds/looks very cool. Way to go!

    • Thanks! I bet you could do it, too! It’s just about planning and thinking about what you should do first. The cookies aren’t so bad, and at the end you feel quite accomplished! 😀

  2. Pingback: Brown Sugar Ice Cream with Speculoos Crumbs | fudgingahead

  3. Pingback: Vanilla Cake with Blueberries, Chocolate Ganache Frosting, and Spooky Marshmallow Spiderwebs | fudgingahead

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