RECIPES

September 11, 2013
Sweets/Baked Goods

Crack Pie


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Crack Pie lives up to its name. This sensation from Momofuku Milk Bar in New York is a
slice of addictive, chewy, gooey, buttery deliciousness. It doesn’t look like much, but don’t let appearances fool you. Crack Pie is kin to sugar pie or butter tarts — except that making it is a messy, hands-on job. (It helps if you were the sort of kid who liked to fingerpaint and make mud pies.) Here’s how I go about this baking project.

     Crack Pie is homely but addictive. Credit: Susan Sampson

 

CRUST
3/4 cup + 2 tbsp (200 mL) whole rolled oats (3 oz/90 g)
1/2 cup (125 mL) all-purpose flour (2-1/4 oz/65 g)
1/4 tsp  (1 mL) table salt
1/8 tsp (0.5 mL) each: baking powder, baking soda
9 tbsp  (135 mL) unsalted butter (4-1/2 oz/130 g), softened, divided
5-1/2 tbsp (70 mL) light brown sugar (2-1/4 oz/65 g), divided
2 tbsp (25 mL) granulated sugar
1 large egg
FILLING
3/4 cup (175 mL) granulated sugar (5-1/4 oz/150 g)
1/2 cup (125 mL) light brown sugar (3-1/4 oz/90 g)
1 tbsp (15 mL) skim milk powder
1/4 tsp (1 mL) table salt
1/2 cup (125 mL) unsalted butter (4 oz/125 g), melted
6-1/2 tbsp
(110 mL) heavy cream (35%)
4 large egg yolks
1 tsp (5 mL) vanilla extract
TOPPING
Icing sugar to taste

Crust: Line bottom of 9×13 inch (23×33 cm) baking pan with parchment. Grease lightly. Preheat oven to 350F (180C).

In medium bowl, stir together oats, flour, salt, baking powder and baking soda.

In medium mixing bowl, beat 6 tbsp (90 mL) butter, 1/4 cup (60 mL) brown sugar and granulated sugar with electric mixer on medium speed 2 minutes, or until very creamy. Beat in egg 1 minute, or until fluffy. With wooden spoon or dough whisk, stir in oat mixture until thoroughly moistened.

Scrape into prepared pan. Smear with fingers to coat bottom of pan evenly but not necessarily perfectly. (Mixture is soft and messy.) Bake in preheated oven 15 minutes, or until turning golden.

Cool on wire rack to room temperature. Crumble into large bowl. Add remaining 3 tbsp (45 mL) butter and 1-1/2 tbsp (20 mL) brown sugar. Rub with fingers until broken down into evenly moistened crumbs. Press into 9-inch (23 cm) pie plate. Place on rimmed baking sheet.

Filling: Preheat oven to 350F (180C).

In medium bowl, whisk together sugars, milk powder and salt. Whisk in melted butter until evenly combined. Whisk in cream. Whisk in egg yolks and vanilla until well blended. Scrape into crust. Even out with spatula.

Bake in preheated oven 30 minutes, or until starting to set. Reduce oven temperature to 325F (160C). Bake 25 to 30 minutes, until filling is lightly browned in spots and set around edges, but still jiggly in centre.

Cool on wire rack to room temperature. Refrigerate, uncovered, overnight.

Topping: Sprinkle with icing sugar. Serve cold.

Makes 12 servings.

  • Be sure to use traditional whole rolled oats, not the “broken” quick-cooking kind.

TESTED IN IMPERIAL