crack pie

in case you were wondering, the going rate for a 10″ round of crack seems to be $44, plus the cost of fedex overnight shipping {insert mitch hedberg joke here}, unless you live in nyc.  then it’s $44, plus tax, & is available for pickup in midtown, the east village, the upper west side & brooklyn.

no, no, no.  it’s not crack cocaine i’m speaking of…it’s pie.

this pie.

with it’s slightly salty oatmeal cookie crust, gooey, almost tooth-achingly sweet, baked custardy filling you’ll be dreaming up reasons to have it again before you even finish the last bite.  or clean the pie plate with your finger.  whatever.

but thanks to bon appetit magazine, you don’t have to have upwards of $100, or stumble around new york city looking to score your next fix.  just check out the surprisingly simple recipe below, right from the source: momofuku milk bar.

CRACK PIE

serves 8-10

FOR THE COOKIE CRUST
nonstick cooking spray
1 stick, plus 1 tablespoon unsalted butter, at room temperature, divided
5 1/2 tablespoons brown sugar, well packed & divided
2 tablespoons granulated sugar
1 large egg
3/4 cup, 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 salt

FOR THE FILLING
3/4 cup granulated sugar
1/2 cup brown sugar, well packed
1 tablespoon dry nonfat milk powder
1/4 teaspoon salt
1 stick unsalted butter, melted & cooled
6 1/2 tablespoons heavy cream
4 large egg yolks
1 teaspoon vanilla

powdered sugar, for dusting

preheat oven to 350°.  line a baking sheet with parchment paper & spray well with cooking spray.

in the bowl of a stand mixer, combine 6 tablespoons butter, 4 tablespoons brown sugar & the granulated sugar.  beat on medium high speed, until combined & fluffy, about 2 minutes, scraping down the sides of the bowl as necessary.  add the egg & continue beating until pale & fluffy.  add oats, baking powder, baking soda & salt & beat for a minute more.

pour the mixture onto the prepared baking sheet & bake for 17-18 minutes, until light golden on top.  remove from oven & let cool completely.

once cooled, crumble the giant oat cookie into a large bowl, trying not to eat too much of it in the process.  add the 3 remaining tablespoons of softened butter & the remaining 1 1/2 tablespoons of brown sugar.  rub everything together with fingertips, until crumbly, but able to stick together.  press evenly into the bottom & up the sides of a 9″ pie plate.  place the pie plate on a rimmed baking dish & set aside.

in a medium bowl, whisk together both sugars, milk powder & salt, to blend.  add the melted butter & whisk until combined.  add the cream, egg yolks & vanilla, then whisk until well blended.  pour into prepared pie plate.

bake for 30 minutes.  reduce oven temperature to 325°.  continue to bake pie for about 20 minutes longer, until brown spots appear & the filling is set around the edges & still a little jiggly in the middle.  remove from oven & cool for at least 2 hours on a cooling rack.  once cooled, sprinkle powdered sugar over top & serve at room temperature, or cooled slightly in the fridge.

from momofuku milk bar via bon appetit magazine 

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5 Responses to crack pie

  1. Oh, my! My mouth is actually watering. When will we be sampling this at the office? ;-). The only thing that could make this better is chocolate!

  2. LeAndra says:

    The pie looks delicious! And would mind sharing where you bought your pie plate? I really like its ruffles.

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