Crack Pie

Make this pie.

Seriously. 

It's a big calorie splurge, for real, so save it for a special occasion, like a Tuesday. 

This week's recipe is: Crack Pie from LA Times, which i've re-posted with my notes. 

Full disclosure:

This pie takes time, you have to make and bake the cookie for the crust, smash it up in the food processor, make crust, separate eggs, melt butter and above all, let it cool completely in the fridge. 

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

I did this cookie part a few days ahead, worked great.  The cookie looked really thin in the 9X13 but it baked up well and made a yummy crust. I made my crust in the food processor....pretty sure it would have been a pain without it. Be advised.

Crust

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Worked great.....it did stick to the pans and it was a little difficult to get out of the tin but i'm not sure spraying them with pam first would have helped. It's a pretty sweet, sticky, rich filling. 

Filling

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

This recipe scored points for me in that I didn't have to bust out the mixer. I love LOVE lurve my kitchen aid and it lives on my counter but I do love a recipe that you only have to use a bowl and a whisk. This is that recipe. This is an UBER rich filling so I would cut small pieces. 

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.



Final word on the matter. This pie was delish. All of the pie-makers as well as our chief pie taster ranked it at the top of the pies we have made so far. (E does want to see it head to head with chess pie just so he can review which one he likes best). You really do need to let it chill COMPLETELY in the fridge. The difference in texture is amazing, the oatmeal cookie crust gets soft and caramely in the middle but retains this yum crunch on the outside. Really REALLY good. 


bake this pie.