Crack Pie - Step-by-step Recipe with Pictures
Have you heard of crack pie? Anderson Cooper sings its praises, as do Martha Stewart and countless other people who are willing to pay $44 for one at New York's Momofuku Bakery and Milk Bar (they do deliver, too).
Fortunately, you don't have to have $44 or easy access to Manhattan to make this seriously addictive pie at home. The ingredients are easy to come by and relatively inexpensive, but sticker shock will really hit you when you realize all that sweet richness comes with another kind of price: a hugely caloric one.
Totally worth it.
What does it taste like? It is, in taste and in texture, like a caramel version of a lemon bar: gooey and sweet. It can be eaten warm or chilled, although I think the texture and taste are better chilled.
This recipe will make 2 9" crack pies.
Preparation and cooking time: About 1 hr 45 minutes + another 1 hr for cooling and chilling
- 3/4 cup all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp salt
- 1 3/4 cups white sugar
- 1 1/4 cup brown sugar
- 1/3 cup powdered milk (not evaporated or condensed milk)
- 1 cup rolled oats (either quick or regular are fine)
- 1 tsp vanilla extract
- 9 eggs
- 1 3/4 cup butter (3 1/2 sticks)
- 3/4 cup heavy cream (whipping cream)
- 2 9-inch aluminum pie pans
1. Make the cookie
The first step is to bake a huge oatmeal cookie, which will be used to make your crusts.
- Preheat your oven to 375F.
- Mix the flour, baking soda, baking powder, and 1/4 tsp of the salt.
- In a mixer, put in 1 stick (1/2 cup) of softened butter, 3 tbsp of white sugar, and 1/3 cup of brown sugar until fluffy.
- Crack one egg into the mixer and allow to incorporate.
- Slowly add the dry mixture from step 2 into the mixer until incorporated.
- Slowly add the oats into the mixer until incorporated.
- Spread the resulting mixture onto a greased cookie sheet and bake for 20 minutes.
- Allow to cool.
2. Make the crust
- Break up the cooled cookie into chunks and feed into a blender or food processor. Blend into a medium crumb.
- Add 1/2 stick (1/4 cup) softened butter and 1 1/2 tbsp brown sugar.
- Mix completely.
- Press mixture into two aluminum pie tins.
The mixture will be a little crumbly but I've found it's easiest to start from the middle and move up towards the sides. If the mixture is too oily and crumbly, put it in the fridge for a bit to firm up first.
3. Make the filling
- In a mixer, mix together 1 1/2 cups white sugar, 1 cup brown sugar, 1/3 cup of powdered milk, and 1/4 teaspoon salt.
- Mix in 2 sticks (1 cup) of butter than has been melted.
- Mix in 3/4 cup of heavy cream.
- Mix in 1 tsp vanilla extract.
- Separate the remaining 8 eggs, and mix in the yolks. The resulting filling should be well-mixed but not fluffy.
- Pour the filling into the two prepared pie shells.
Preheat your oven to 350F.
Bake for 25 minutes at 350F. Then, lower the temperature to 325F and bake for an additional 10 minutes.
Straight out of the oven, the filling should be golden brown, a bit darker near the crust.
Allow the pies to cool for about 15 minutes on a rack. Then either start eating (if you really like hot pie) or chill them for at least 45 minutes (I suggest this - the texture and taste are a bit better).
Finally, dust the surface of the pie with powdered sugar and serve!