Tips-y Tuesdays: Celebrating Pi Day with Crack Pie

I’ve made crack pie before and it turned out fine, but I decided to make it again in honor of one of the math world’s most famous holidays…Pi Day. If so desired, you could make this for today…or make it just because. Although, if you haven’t started it yet, you are a bit behind since it should freeze for at least 3 hours, and then has to defrost. It’s a bit of a diva pie.

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Anyway, I had better luck this time, and wanted to share what I learned. Below is the recipe that I already shared on my blog previously, but with a few changes. First, I found freeze-dried corn at Target which allowed me to include it this time. I do think it improved the flavor and would not skip it the next time I make the pie. I think it is easier to find that ingredient now than the last time I made this.

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By the way, when you make the cookie part…it expands a good bit.

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I tried making heart cookies from part of it and they ended up a little oddly-shaped, although still reminiscent of hearts.

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 standard 9-inch pie pan.

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Pie Filling

  • 150 g sugar
  • 90 g light brown sugar
  • 20 g milk powder
  • 12 g corn powder (I found freeze-dried corn at Target and ground it up with my food processor)
  • 3/4 teaspoon kosher salt
  • 1 stick butter, melted
  • 80 g heavy cream
  • 1 Tablespoon vanilla extract
  • 4 egg yolks

Preheat the oven to 350 degrees. Paddle together the sugar, brown sugar, milk powder, corn powder, and salt with a stand mixer on low speed for a minute or two until combined.

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Scrape down the sides of the bowl as necessary. 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. Add the egg yolks, just for a minute or two until the mixture is glossy and smooth.

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Pour the filling into the pie crust.

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Bake for 20-25 minutes until the pie is golden brown on top and jiggly.

Then, reduce the oven temperature to 325 degrees, leaving the pie inside. Bake for an extra 10-15 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.

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Defrost the pie in the refrigerator for at least one hour before serving. Store the pie in the refrigerator 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 standard 9-inch pie pan.

Pie Filling

  • 150 g sugar
  • 90 g light brown sugar
  • 20 g milk powder
  • 12 g corn powder (I found freeze-dried corn at Target and ground it up with my food processor)
  • 3/4 teaspoon kosher salt
  • 1 stick butter, melted
  • 80 g heavy cream
  • 1 Tablespoon vanilla extract
  • 4 egg yolks

Preheat the oven to 350 degrees. Paddle together the sugar, brown sugar, milk powder, corn 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 20-25 minutes until the pie is golden brown on top and jiggly.

Then, reduce the oven temperature to 325 degrees, leaving the pie inside. Bake for an extra 10-15 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. Defrost the pie in the refrigerator for at least one hour before serving. Store the pie in the refrigerator and serve cold.

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