Crack Pie

On Wednesday, I shared a pretty simple dessert, made possible because I wanted to make this pie. Instead of making 2 Crack Pies, I decided to make half of the crust into the cheesecake bites. You can feel free to double this recipe and make two pies (you can keep one frozen for a while). Or, you can do what I did. A few of the pictures below should look familiar because the crust is the same as the bites.

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One big change I made in the recipe is not to use corn powder. Buying dehydrated corn and grinding it…yeah, not super interested. You can buy it at Milk Bar, but it was pricey. The pie was not quite the same we had tasted, but I don’t think it was because of the corn powder. My main issue was being silly and not halving some of the ingredients initially, and having to fix it a bit. So, that probably changed the results. I still thought it was tasty. It basically tastes like a honey pie, if you can imagine that. The oat part is super crunchy, even with the rich pie filling on top.

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Is this pie as addictive as this claim? Maybe not for this chocolate girl, but it was a nice change of pace, and I will make it again.

Directions for Crack Pie

Adapted from Momofuku Milk Bar

Pie Crust

  • ½ recipe oat cookie recipe for the crust (see here for a recipe)
  • 1 Tablespoon brown sugar
  • 2 Tablespoons butter, melted
  • Pinch of salt

Start by mixing the oat cookie, brown sugar, and salt in a food processor until sandy. Then, stir in the butter. Press the mixture into a pie pan.

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Pie Filling

  • 150 g sugar
  • 90 g brown sugar
  • 20 g milk powder
  • 3 g kosher salt (about ½ to ¾ teaspoon)
  • 1 stick butter, melted
  • 80 g heavy cream
  • 1 teaspoon vanilla extract
  • 4 egg yolks

Preheat the oven to 350 degrees. Paddle together the sugar, brown sugar, milk powder, and salt with a stand mixer on low speed for a minute or two until combined. Scrape down the sides of the bowl as necessary.

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Add the melted butter and paddle for 2-3 minutes on low speed.

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Add the heavy cream and vanilla, again mixing for 2-3 minutes on low until no streaks of cream remain.

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Add the egg yolks, just for a minute or two until the mixture is glossy and smooth. Pour the filling into the pie crust.

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Bake for 15-20 minutes until the pie is golden brown on top and jiggly.

Then, crack the oven door and reduce the oven temperature to 325 degrees, leaving the pie inside. After it reaches this temperature (a few minutes), close the door and allow the pie to keep baking for an extra 5-15 minutes until the center is jiggly, but not the outside edges of the pie.

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Allow to cool to room temperature, then cover and freeze for at least 3 hours, if not overnight. Store the pie in the fridge and serve cold.

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Directions for Crack Pie (without pictures)

Adapted from Momofuku Milk Bar

Pie Crust

  • ½ recipe oat cookie recipe for the crust (see here for a recipe)
  • 1 Tablespoon brown sugar
  • 2 Tablespoons butter, melted
  • Pinch of salt

Start by mixing the oat cookie, brown sugar, and salt in a food processor until sandy. Then, stir in the butter. Press the mixture into a pie pan.

Pie Filling

  • 150 g sugar
  • 90 g brown sugar
  • 20 g milk powder
  • 3 g kosher salt (about ½ to ¾ teaspoon)
  • 1 stick butter, melted
  • 80 g heavy cream
  • 1 teaspoon vanilla extract
  • 4 egg yolks

Preheat the oven to 350 degrees. Paddle together the sugar, brown sugar, milk powder, and salt with a stand mixer on low speed for a minute or two until combined. Scrape down the sides of the bowl as necessary. Add the melted butter and paddle for 2-3 minutes on low speed. Add the heavy cream and vanilla, again mixing for 2-3 minutes on low until no streaks of cream remain. Add the egg yolks, just for a minute or two until the mixture is glossy and smooth. Pour the filling into the pie crust. Bake for 15-20 minutes until the pie is golden brown on top and jiggly.

Then, crack the oven door and reduce the oven temperature to 325 degrees, leaving the pie inside. After it reaches this temperature (a few minutes), close the door and allow the pie to keep baking for an extra 5-15 minutes until the center is jiggly, but not the outside edges of the pie. Allow to cool to room temperature, then cover and freeze for at least 3 hours, if not overnight. Store the pie in the fridge and serve cold.

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9 thoughts on “Crack Pie

  1. I’ve heard so much about this pie! Love it when you can make one thing and use it for something else. I love how puffy it looks right out of the oven in your glass dish.
    You talk about dehydrated corn and grinding…is it any wonder I took the book out of the library, gave it a look and returned it right back? A bit beyond me right now but I’m glad to see others making it and getting their take on it…I’m sure it’s delicious. : )

  2. Pingback: Topic-Changing-Thursdays It’s Been 1 Year!? | fudgingahead

  3. Since I’m from Toronto and have a crack-head mayor you know I just had to check out “crack pie”. Very cool that you make your own cookies in order to make the pie dough and love how the filling turned out. Thanks for sharing this delicious looking pie recipe 🙂

  4. Pingback: Tips-y Tuesdays: Celebrating Pi Day with Crack Pie | fudgingahead

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