RECIPES

September 11, 2013
Sweets/Baked Goods

Crack Pie


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overdose on Crack Pie — it’s sweet. Credit: Susan Sampson” />

Crack Pie lives up its name. It doesn’t look like much, but don’t let appearances fool you. This sensation from Momofuku Milk Bar in New York is a slice of addictive, chewy, gooey, buttery deliciousness. Crack Pie is kin to sugar pie or butter tarts – except 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 went about it. Be sure to use the intact, old-fashioned rolled oats, not the quick-cooking kind.

CRUST:
3/4 cup + 2 tbsp (200 mL) rolled oats
1/2 cup (125 mL) all-purpose flour
1/4 tsp  (1 mL) salt
1/8 tsp (0.5 mL) each: baking powder, baking soda
9 tbsp  (135 mL) unsalted butter, at room temperature
5-1/2 tbsp (70 mL) packed golden brown sugar
2 tbsp (25 mL) granulated sugar
1 large egg
FILLING:
1/2 cup
(125 mL) unsalted butter
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) packed golden brown sugar
1 tbsp (15 mL) skim milk powder
1/4 tsp (1 mL) salt
6-1/2 tbsp  (110 mL) heavy (whipping) cream
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 dish with parchment. Coat with oil spray. Preheat oven to 350F (180C).

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

Put 6 tbsp (90 mL) butter, 4 tbsp (60 mL) brown sugar and granulated sugar in another medium bowl. Using electric mixer on medium speed, beat until very fluffy, 2 minutes. Add egg and beat until fluffy, 1 minute. With wooden spoon, 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 until light golden, about 15 minutes.

Cool completely on rack. Crumble into large bowl. Add remaining 3 tbsp (45 mL) butter and 1-1/2 tbsp (20 mL) brown sugar. Rub with fingers until mixture is in crumbs and evenly moistened. Press evenly into 9 inch (23 cm) glass pie plate.

FILLING: Preheat oven to 350F (180C). Place prepared pie plate with crust on rimmed baking sheet.

Melt butter in small bowl and set aside. In medium bowl, whisk together sugars, milk powder and salt. Whisk in butter until blended. Whisk in cream. Whisk in egg yolks and vanilla until well blended. Scrape into crust and even out with spatula.

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

Cool 2 hours on rack. Refrigerate, uncovered, overnight. Sprinkle icing sugar over top. Serve cold.

Makes 10 to 12 servings.

Tested in Imperial