Crack Pie

A few weeks ago I ran across a copy of Bon Appetit, it was the 2011 Restaurants edition. I normally don't browse this mag but something told me that I needed this copy. So I got it. I brought it home & pretty much forgot about it for 3 weeks. A few days ago I ran across it again and started to thumb through the pages.

There were some delicious looking dishes in there, let me tell you. Then I saw an ugly brown pie. Ugly brown pie, what the heck is that doing in here with all this luscious food porn? It just didn't belong! Or did it...

After further looking past the ugliness of this pie I saw something titled "Crack Pie".

"Crack Pie"? Like crack good, get addicted and want more & more? Or "Crack Pie" like you have to be on crack to even be able to eat it?

A quick browse of the ingredients led me to believe that it was the first. Oh yeah, gotta be the first.


After all, all Crack Pie is is an oatmeal cookie crumb filled with a caramel custard. Think oatmeal cookie meets pecan pie filling, minus the nuts. Its good. Buttery, sweet, rich and salty all at once. Decadent and bad. But you want more. No, you need more. After all, it IS Crack Pie!

Crack Pie
makes 1 pie, about 10-12 servings per pie
From Bon Appetit: written by Christina Tosi, head pastry Chef Momofuku Milk Bar

Oat cookie crust:

* Nonstick vegetable oil spray
* 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
* 5 1/2 tablespoons (packed) golden brown sugar, divided
* 2 tablespoons sugar
* 1 large egg
* 3/4 cup plus 2 tablespoons old-fashioned oats
* 1/2 cup all purpose flour
* 1/8 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1/4 teaspoon (generous) salt


Filling:

* 3/4 cup sugar
* 1/2 cup (packed) golden brown sugar
* 1 tablespoon nonfat dry milk powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
* 6 1/2 tablespoons heavy whipping cream
* 4 large egg yolks
* 1 teaspoon vanilla extract
* Powdered sugar (for dusting)

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Preparation

For oat cookie crust:
Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using 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.



Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 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.



For filling:
Position rack in center of oven and preheat to 350°F. Whisk 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.



Bake 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: Can be made 2 days ahead. Cover; keep chilled.

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



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 359.6
Total Fat 22.2 g
Saturated Fat 13.2 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.8 g
Cholesterol 142.8 mg
Sodium 244.1 mg
Potassium 146.4 mg
Total Carbohydrate 48.6 g
Dietary Fiber 1.2 g
Sugars 37.3 g
Protein 3.1 g