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!
In this month’s Daring Baker’s Challenge “Life of Pie,” (genius!) Rachel gave us the option of making 4 different pies including Momofuku Milk Bar’s Crack Pie, a chocolate caramel tart, a Crostate di marmellata or a double crusted apple pie. Although I would have loved to try all 4, I was most intrigued by the crack pie with its oatmeal cookie crust and ooey gooey custard filling. Milk Bar is a well known bakery with locations throughout New York, that serves very inventive desserts. I had never heard of it before this challenge, but I am definitely adding it to my bucket list of places to go before I die and I think that I just may have to add their cookbook to my collection.
I was really pleased with the outcome of this pie although I can understand where it may be too sweet for some. Since I was in a rush to finish the pie to bring to a friend’s for dinner (thanks Jess for the amazing Mexican food!), so I didn’t refrigerate it for the recommended time. I’m not sure if this affected the texture, but I still thought it was delicious. It is not the prettiest looking pie so I created letter stencils on my computer so that I could write Crack Pie on it with powdered sugar. It definitely gave it a little more appeal. It is called “Crack Pie” because it is so addictive that you won’t be able to stop eating it. My friends thought it was because the powdered sugar looked like crack haha!
Thanks for the fantastic challenge Rachel! You even inspired me to make a key lime pie, which I will be posting soon.
- 9 tablespoons butter
- 5½ tablespoons (packed) light
- brown sugar, divided
- 2 tablespoons white sugar
- 1 large egg
- ¾ cup plus 2 tablespoons Old Fashioned oats
- ½ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white sugar
- ½ cup light brown sugar, packed
- 1 tablespoon dry milk powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted, cooled slightly
- 6½ tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon 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, baking soda, and salt 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 1½ 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.
- For the filling, whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk 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. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
- Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.