Crack Pie

May 13, 2018

My kids told me to watch Chef's Table Pastry on Netflix. Unfortunately, I did and now I am an addict! This Crack Pie is a recipe from Christina Tosi Momofuku at Milk Bar in New York. It's kind of like a pecan pie without the pecans. It also reminds me of sticky toffee pudding.

Prep: 40 mins
Cook: 50 mins
Yields: 10 - 12 Servings

Ingredients

Oat Cookie Crust

Nonstick vegetable oil spray

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided

5½ tablespoons (packed) golden brown sugar, divided

2 tablespoons sugar

1 large egg

¾ cup plus 2 tablespoons old-fashioned oats

½ cup all-purpose flour

⅛ teaspoon baking powder

⅛ teaspoon baking soda

¼ teaspoon (generous) salt

Filling

¾ cup sugar

½ cup (packed) golden brown sugar

1 tablespoon nonfat dry milk powder

¼ teaspoon salt

½ cup (1 stick) unsalted butter, melted, cooled slightly

6½ tablespoons heavy whipping cream

4 large egg yolks

1 teaspoon vanilla extract

Powdered sugar (for dusting)

Directions

Oat Cookie Crust

1Preheat oven to 350°F.

2Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray.

3Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely. 

4Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1½ tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet. 

Filling

1Position rack in center of the oven and preheat to 350°F.

2Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust.

3Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. 

DO AHEAD

1Can be made 2 days ahead. Cover; keep chilled. 

2Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold. 

Recipe by Christina Tosi Momofuku Milk Bar, New York, New York

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