“It could be argued that there is an element of entertainment in every pie, as every pie is inherently a surprise by virtue of its crust.”
Janet Clarkson
Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!
I had the book on my wish list back then. Somehow never bought it. Had this pie bookmarked. For some reason never made it. Life took over and I forgot about it. Much water flowed under the bridge. Then came this challenge. I was ecstatic when I read “Life of Pie” . What’s not to love?
Bon Appetit says about Crack Pie, “Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won’t be able to stop.” A thick, chewy crust filled with an outrageously sweet gooey filling, it’s a wicked sugar-rush. You’ll want small servings!
The idea of baking a huge giant sized oat cookie for the crust was entirely charming. It seemed like such fun though I was a bit unsure of a crisp cookie as my cookie batter was a bit soft. Happily enough, it baked up a yummy giant crisp cookie. A little nibble and I knew it should be crumbled asap. So addictive that it might not have lasted otherwise.
The pie i
Thank you Rachael for offering us the delicious Life of Pie. I loved the challenge, especially that you chose Crack Pie as one of the four. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to dig into more sweet pies!
Summary: Crack Pie … sweet indulgence. This is Momofukus trademark pie, a classic as craveable as the name implies, one that guarantees an instant sugar high. For once, this is just pure decadence in a sweet sort of way.
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes {plus an overnight chill}
Ingredients:
- Oat Cookie Crust
- 9 tablespoons (125g) unsalted butter, room temperature, divided (6 & 3 tbsp; 85gm & 40gm)
- 5 1/2 tablespoons (70 gm) (packed) light brown sugar, divided (50 gm & 20 gm)
- 2 tablespoons (30 gm) white sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons (80 gm) old-fashioned oats
- 1/2 cup (70 gm) all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- Filling
- 3/4 cup (170 gm) white sugar
- 1/2 cup (packed) (100 gm) brown sugar
- 1 tablespoon (8 gm) cocoa {or dry milk powder}
- 1/4 teaspoon salt
- 1/2 cup (115gm) unsalted butter, melted, cooled slightly
- 6 1/2 tablespoons (100ml) low fat cream
- 4 large egg yolks
- 1 vanilla bean scraped
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Method:
- Oat Cookie Crust
- Position rack in center of oven and preheat to moderate 180°C. Line a 13x9x2 inch/33x22x5cm metal baking pan with parchment (baking) paper. Lightly spray or butter 8 3″ mini removable base pie dishes {or a 9 inch/22cm diameter glass or ceramic pie dish}.
- Combine 6 tablespoons (85 gm) of the softened butter, 4 tablespoons (50 gm) of the brown sugar and the white sugar in medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.
- Add egg and beat until pale and fluffy, about 1 minute.
- Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
- Dump oat mixture into prepared baking pan and press out evenly to edges of pan.
- Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.
- Using your fingertips, crumble the cookie a into large bowl – there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons (45 gm) butter and 1-1/2 tablespoons (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
- Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch/2.5cm up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow.
- Filling
- Position rack in center of oven and preheat to moderate 180°C. If possible, use bottom-only heat, or the filling may brown too quickly.
- Whisk both sugars, cocoa {or milk powder if using}, and salt together in a medium bowl.
- Add melted butter and whisk until blended.
- Add cream, then egg yolks and vanilla and whisk until well blended.
- Pour filling into crust.
- Bake 20 minutes {30 for 1 big pie}. (filling may begin to bubble up). Reduce oven temperature to 160°C. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.
- Cool pie completely in pie dish on wire rack. Chill uncovered overnight.
- Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.
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