Ever since I watched the Cooking Channel highlight this pie in their Unique Sweets show, I’ve been dying to try it. When I found the exact recipe on the Bon Appetit website, I knew it had to be my first official pie on my 25 Days Of Pie series.
This is Crack Pie.
For your reference, this pie is sold at the Momofuku Milk Bar. It was created by Christina Tosi who is a culinary genius. Any person who comes up with an oatmeal cookie crust that when mixed with brown sugar and butter bakes into a caramelly oaty almost creme brûlée candy bit of heaven is someone I want to meet and kiss smack on the face.
This pie takes time and patience. My recommendation? Make this pie when you are NOT emotional and then freeze it and thaw it out right before your auntie comes to visit. It’s PMS Bandage pie. It’s the perfect breakup pie. It’s what a pint of Ben and Jerry’s ice cream used to be. This is the ultimate comfort pie.
Before you start, get your metal round cake pan, line with parchment or wax paper and grease well. Your pre-cookie crust goes it here.
It’s about the crust. I repeat, ALL about the crust and the filling is secondary. Not that the filling isn’t amazing but the crust is like an addicting drug. Mystery of the pie’s name solved.
Baker’s Note: The times and temps tend to be a bit “flexible”. In reading comments, others have baked the pie for a longer time or a lower temp. I stuck with the recipe but it didn’t need to bake it at the lower temp for 20 mins. It was more like 5 minutes when I achieved the top filling bubbles. I didn’t want it to burn so I removed it. I suggest you watch your results carefully. Don’t walk away from the pie after the initial 30 minute bake.
When you make this pie, all credit goes to the creator Tosi at Momofuku Milk Bar (I’m learning many people have never heard of this bit of amazingness).
- Nonstick Vegetable spray
- 9 tablespoons of unsalted butter at room temperature, divided.
- 5 1/2 tablespoons (packed) golden brown sugar, divided.
- 2 tablespoons of sugar
- 1 large egg
- 3/4 plus 2 tablespoons old-fashioned oats
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon (generous) salt
- 3/4 sugar
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon salt
- 1/2 ( 1 stick) unsalted butter, melted, slightly cooled.
- 6 1/2 tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- Oat Cookie Crust
- Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
- Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
- Filling
- Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer.
- Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
- DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
- Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
t.r.m.
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