Three very different pies have been on the blog this week and one is a definitive classic in it’s homeland. The second is unlikely to be found outside American borders and then there is Crack Pie. This isn’t an American classic and though it’s name denotes it has an illegal powder, it is a little remarkable how popular this is for those who try it, when such simple ingredients you’ll likely have all sitting in your kitchen are all within it’s crust.
Not long after I began the journey of this blog I discovered Momofuku and one of the first recipes I was introduced to from the ever talented Christina Tosi is Crack Pie, which lets be fair has a reputation that can only be compared to that cheesecake scene in Friends. You know, where it’s so good people will eat it off the floor outside their apartments because wasting this treasure would be a sin. Yes, crack pie is like that only a little different. It’s filling could be called a gooey butter filling, though it has a few other ingredients that make up this incredible flavor.
Somehow, despite going to the Crack Pie class that is offered at her flagship bakery in Brooklyn it has still taken me all this time to make this in my own kitchen. This pie is best served cold and like all Christina Tosi recipes requires a little time because it is made up of a couple of components, but again it is so worth it. In fact, I’ve not seen one blogger comment about a Christina Tosi without admitting they felt the reward was worth the work, I hope you do too.
Adapted from Christina Tosi via Bon Appetit
127 grams butter, room temperature
4 tablespoons brown sugar
2 tablespoons superfine sugar
3/4 cup + 2 tablespoons oats
1/2 cup flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
43 grams butter, room temperature
1 1/2 tablespoons brown sugar
3/4 cup superfine sugar
1/2 cup golden brown sugar
1 tablespoon milk powder
1/4 teaspoon salt
113 grams butter, melted and cooled slightly
6 1/2 tablespoons heavy cream
4 egg yolks
1 teaspoon vanilla extract
Preheat the oven to 180°C/350F and greaseproof a baking tray.
Combine the butter and sugars in a bowl and cream for 2 minutes. Add the egg and beat until light and fluffy.
Add the oats, flour, baking powder, baking soda and salt and mix until combined, approximately 1 minute.
Spread the oat mixture out evenly on the baking tray and bake in the oven until golden, approximately 18 minutes.
Remove and allow to cool fully.
Finely crumble the oat cookie in a bowl, rub in the butter and sugar until the mixture sticks together.
Press evenly into the base and sides of your pie dish and set aside.
To make the filling place the sugars, milk powder and salt in a bowl and whisk together.
Add the cream, egg yolks and vanilla extract and whisk until smooth and combined.
Pour into the pie crust and bake for 30 minutes. Reduce the temperature down to 160°C/325F and continue baking for a further 20 minutes until golden on top and the center is only slightly jiggly.
Remove and allow to cool to room temperature.
Refrigerate overnight, slice and serve chilled.