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Tuesday, September 7, 2010

Milk Bar's Crack Pie

It's not what you think, well, maybe it is. Once you have one bite it is likely you'll just keep going for more which is why I assume they call it Crack Pie! Last time I was in NYC I went to the famous Milk Bar with some friends and we each got something on the menu to share. After about two bites of each I felt a bit sick (that doesn't mean I stopped), and I have to say the Crack Pie stuck out in my mind most.

It is everything you could want in a pie, without all the stuff you don't really need (like fruit, ha!) Mr.Jones and I took a stab at it this past weekend for a picnic with some friends and were happy with the habit forming results of butter, cream, sugar, more sugar, and some other supporting ingredients. Friends seemed to like it, and I think it's safe to say this pie lives up to it's name ;)

Here's how you make it:


Oat Cookie Crust:
  • 9 tbs unsalted butter
  • 5 1/2 tbs golden brown sugar
  • 2 tbs white sugar
  • 1 large egg
  • 3/4 cups & 2 tbs old fashion oats
  • 1/2 cup flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tbs nonfat dry milk powder (I didn't have any and it turned out just as good)
  • 1/4 tsp salt
  • 1/2 cup butter, melted and cooled slightly
  • 6 1/2 tbs heavy whipping cream
  • 4 large egg yolks
  • 1 tsp vanilla extract

Oat Cookie Crust:

Preheat oven to 350 and line a 13 x 9 x 2 baking pan with greased parchment paper
  • Combine 6 tbs butter, 4 tbs brown sugar, and 2 tbs sugar and beat until light and fluffy with an electric mixer
  • Add egg, and continue beating
  • Add dry ingredients and mix
  • Pour mixture onto pan and spread
  • Bake 17 minutes until golden brown
  • Once that is done baking let it cool and then crumble it and mix it with 3 tbs butter and 1 1/2 tbs brown sugar.
  • Pack it into a 9" pie pan to form crust, and fill with the following filling

  • Whisk sugars and salt together, and add melted butter. Mix until well blended
  • Add cream, egg yolks, and vanilla and whisk until well blended

Pour the filling into the above crust and bake 30 minutes. Then reduce temperature to 325 and bake for about another 20 minutes (maybe less, so best to keep an eye on it).

You'll need to cool the pie about 2 hours and it is best to make it at least one night before. When you are ready to serve it dust it with some powdered sugar and you are all set!

1 comment:

  1. I can't believe you haven't had comments on this recipe because my sister and I have both talked about how wonderful it looks. One of us might even have had dreams about it...