Earlier, I posted a story about how I discovered Crack Pie. You can search for it on the blog under Crack Pie. If you have time, read the story. I didn't post the recipe because I said it was lengthly and it would be easier to research it online.
I decided to post the recipe since the Holidays are approaching. I think the addition of this pie to your Holiday table would be well received by your family and guests. We've made it many times and we never seem to have enough to go around. The recipe makes two pies and when you make it, you'll know why!
This recipe may seem complicated to the average baker. As you check out the list of ingredients, they are all essential to the final product. It's not a pie that you would make as your "first" pie. It's time consuming and decadent. However, once you've taken the time to master it, I believe you'll make it again and again. We've only gotten rave reviews from those that have eaten it.
If you feel that it's too complicated, too expensive or you think you can substitute some of the ingredients..... call your friend that is a baker with experience and have them make it for you!
If you think you'll make it more than once, buy enough of two of the following ingredients listed and freeze them so you'll have them on hand: Milk Powder and Corn Powder, both essential to the end result of Crack Pie.
Let me introduce you to Crack Pie!
Oat Cookie Crust:
8 TBS (1 stick) butter room temperature
1/3 C tightly packed light brown sugar
3 TBS granulated sugar
1 egg yolk
1/2 C flour
1 1/2 C Old Fashioned Rolled Oats
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp kosher salt
Pre heat oven to 350 degrees
In a stand mixer with a paddle attachment:
Cream together for 2 - 3 minutes until pale and fluffy
Scrape the sides of the bowl with a spatula
On Low Speed:
Add the egg yolk and increase the speed to medium high and beat for 1 -2 minutes.
Sugar should be fully dissolved and the mixture will be pale white.
On Low Speed, Add:
Mix for 1 minute
Scrape the sides of the bowl
Spray a sheet pan with a cooking spray and line with parchment paper or just line the pan with a Silpat.
Plop the dough in the center of the pan and, with a spatula, spread it out until it's 1/4" thick.
The dough will not cover the entire entire pan and that's OK.
Bake for 15 minutes or until it resembles an oatmeal cookie, caramelized on top and puffed slightly but set firmly.
Cool completely before using.
You must use a stand mixer with a paddle attachment to make this filling.
It only takes a minute and it makes a difference in the end result.
Keep the mixer on low speed throughout the entire mixing process.
If you try to mix it on high, you will incorporate too much air and your pie will not be dense and gooey, which is the essence of this pie.
1 1/2 C granulated sugar
3/4 C tightly packed light brown sugar
1/4 C milk powder ( I get it in the Bulk section of Central Market)
1/4 C corn powder ( I get the dried corn at Central Market and grind it in a coffee grinder)
1 1/2 tsp kosher salt
16 TBS (2 sticks) butter, melted
3/4 C heavy cream
1/2 tsp vanilla ( get the best you can afford)
8 egg yolks
In the stand mixer with a paddle attachment:
milk powder ( this is not Powdered Milk, it's essential to the recipe and don't omit it because you don't have it.... look for it and buy it).
corn powder ( freeze dried %100 Organic Whole Corn) Do not use a flavored product, it has to be plain and all natural kernels.You need to grind it to a fine powder in a coffee grinder or food processor) Again, this is essential to the taste and consistency of Crack Pie)
Mix on low speed until evenly blended
Add melted butter and blend 2 -3 minutes until all ingredients are moist.
Add heavy cream and vanilla for 2 minutes more. Scraping down the sides of the bowl.
Add the egg yolks just until well combined.
Heat the oven to 350 degrees
To make the crust:
The oat cookie, broken into pieces
1 TBS tightly packed brown sugar
4 TBS butter, melted
Place the broke up cookie pieces, brown sugar and salt in a food processor and pulse until it resembles wet sand.
Transfer the mixture to a bowl, add the butter and knead the butter and the ground cookie mixture until moist enough to form into a ball. If it's not moist enough, melt an additional 1 - 1 1/2 tsp butter and knead in.
Divide the mixture evenly between 2 (10 inch) pie tins. Bars: (this is where you would press the mixture evenly into a 9"X13" baking dish)
Using your fingers and the palms of your hands, press the dough firmly into the pans and make sure the bottoms and sides are evenly covered.
Put both pans on a baking sheet pan.
Divide the filling evenly between the crusts. The filling should fill them 3/4 full. Bars:( this is where you would pour the batter into the 9"X13".
Bake for 15 minutes only.
The pies will be golden brown on top but will still be very jiggly.
Open the oven door and reduce the heat to 325 degrees. It may take up to 5 minutes to cool to the new temperature, depending on your oven.
Keep the pies in the oven during this time.
When it reaches 325 degrees, close the door and bake 5 minutes longer.
If the filling is too jiggly at this stage, bake for 5 minutes more.
Gently take the pies out of the oven and transfer to a wire rack to cool to room temperature.
Freeze the pies for at least 3 hours or over night to condense the filling for a dense final product. Freezing is the signature technique and result of a perfectly executed Crack Pie.
Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before serving.
Serve the pie cold and dust each pie with Confectioner's sugar either passing it through a fine sieve or dispatching pinches of it with your fingers.
Peace in the Kitchen!
|The cookie that makes the crust.|
|Now it's ready to be processed with brown sugar, salt and melted butter.|
|This is the Dried Corn I buy and process it in a Food Processor.|
When you buy it, they're Kernels. I just return the powder to the bag to store it.