Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!
This was one of the most tempting daring bakers challenges, Rachael gave us four delicious treats to choose from – Momofuku Milk Bar’s (in)famous Crack Pie; a rich, smooth and utterly indulgent French Chocolate and caramel tart; an Italian Crostata di Marmellata and a traditional Grandma-style Double crust apple pie. Talk about a tough choice!
I went for the crack pie first, this is the famous Momofuku Milk Bar Crack Pie. Bon Appetit describes it by saying
Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, sweet pie with its oat cookie crust, you won’t be able to stop.
I honestly couldn’t agree more! This pie is as decadent, sweet, gooey, creamy, and addictive as the name implies. Made up of an oatmeal cookie crust and a filling that is best described as pecan pie minus the pecans. The pie is intensely sweet so a little slice goes a long way. My kids loved the oatmeal cookie crust so much and sneaked in and out of the kitchen as it was cooling causing a good part of the crust to disappear before it had a chance to make it to the pie.
I have all the ingredients for the chocolate and caramel tart and plan on making it over the weekend. A patch of homemade cherry and lavender jam is awaiting its turn to be turned into a crostata di marmellata, keep an eye out for both pies, they will be coming your way soon 🙂
Preparation time: 20 + 20 minutes
Baking time: 18 + 50 minutes
Cooling time: 1 hour + 2 hours, approx.
Chilling time: overnight
Oat Cookie Crust
To make the oat cookie
85 gm (6 tablespoons)unsalted butter, room temperature
50gms (4 tablespoons) brown sugar
30 gms (2 tablespoons) white sugar
1 large egg
80 gm (3/4 cup plus 2 tablespoons) old fashioned oats
1/2 cup all purpose flour
1/8 teaspoon (2/3 gm) baking powder
1/8 teaspoon (2/3 gm) baking soda
1/4 teaspoon (1½ gm) salt
To make the crust after crumbling the cookies add
3 tablespoons (45 gm) butter
1-1/2 tablespoons (20 gm) brown sugar
3/4 cup (160 ml) (170 gm) (6 oz) white sugar
1/2 cup (packed) (120 ml) (100 gm) (3½ oz) light brown sugar
1 tablespoon (15 ml) (8 gm) (¼ oz) dry milk powder
1/4 teaspoon (1½ gm) salt
1/2 cup (1 stick) (120mlk) (4 oz) (115gm) unsalted butter, melted, cooled slightly
6 1/2 tablespoons (100ml) heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar for dusting
Oat Cookie Crust
1. Position rack in center of oven and preheat to moderate 350°F/180°C/gas mark 4. Line a 13x9x2 inch/33x22x5cm metal baking pan with parchment (baking) paper. Lightly spray or butter a 9 inch/22cm diameter glass or ceramic pie dish.
2. Combine 6 tablespoons (85 gm) of the softened butter, 4 tablespoons (50 gm) of the brown sugar and the white sugar in medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.
3. Add egg and beat until pale and fluffy, about 1 minute.
4. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.The batter will resemble a thick cake batter
5. Dump oat mixture into prepared baking pan and press out evenly to edges of pan.
6. Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.
7. Using your fingertips, crumble the cookie a into large bowl – there should be no identifiable pieces of cookie remaining.
Add the remaining 3 tablespoons (45 gm) butter and 1-1/2 tablespoons (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
8. Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch/2.5cm up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow.
1. Position rack in center of oven and preheat to moderate 350°F/180°C/gas mark 4. If possible, use bottom-only heat, or the filling may brown too quickly.
2. Whisk both sugars, milk powder, and salt together in a medium bowl.
3. Add melted butter and whisk until blended.
4. Add cream, then egg yolks and vanilla and whisk until well blended.
5. Pour filling into crust.
6. Bake 30 minutes (filling may begin to bubble up). Reduce oven temperature to 325°F/160°C/gas mark 3. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.The filling will rise and bubble during baking
7. Cool pie completely in pie dish on wire rack. Chill uncovered overnight. As the pie cools the filling that rose and bubbled will deflat
8. Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.
Storing and freezing
Crack pie will keep well in the fridge, covered with plastic wrap, for 5 days. You can freeze it, well wrapped in plastic, for one month. Defrost in the fridge.
Thank you Rachael for an amazing challenge 🙂
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