Pie

Crack Pie

It is very rare to hear me say that a dessert is too sweet for me.

Very rare.

I honestly can’t even remember the last time the words “too sweet” came to mind.

Unless you’re talking about me, of course.

IMG_8662

I’m kidding, I’m kidding.….

One bite of this pie, though, and all I could taste was “sweet”. Like tooth-achingly sweet. I even bribed persuaded cajoled Sabrina into trying a bite, for an unbiased, third party opinion.

Her words: “Wow…..this is really sugary sweet.”

Now I am well aware of the fact that this recipe, from the legendary Christina Tosi of Momofuku Milk Bar in NYC, is universally loved and adored by millions.

I just don’t happen to be one of them. 

Crack Pie – adapted from Chrisina Tosi

Crust:

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

Filling:

  • 3/4 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 6 1/2 tbs heavy whipping cream
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting)

 Preheat oven to 350°F. Line 13x9x2-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, and baking soda, 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.

Filling:

Position rack in center of oven and preheat to 350°F. Whisk together both sugars and melted butter 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.

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

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