Crack Pie


The recipe lives up to its name and everyone should try this pie at least once. It’s a fairly involved recipe from Christina Tosi’s Momofuku Milk Bar cookbook, as are all her recipes. I wrote extensively in the blog post about the changes I made to the recipe and what I would do in the future. Make sure to thoroughly read the post and recipe a few times before beginning.

Yield : Two 10-Inch Pies
Author : Averie Cooks

INGREDIENTS:
Pie
  • 1/4 c. unsalted butter, melted
  • 1 recipe Oat Cookie (recipe follows)
  • 1 tbsp. light brown sugar, packed
  • 1/4 tsp. kosher salt
  • 1 recipe Crack Pie Filling (recipe follows)
  • confectioners’ sugar for dusting

Oat Cookie
  • 1/2 c. unsalted butter, softened
  • 1/3 c. light brown sugar, packed
  • 3 tbsp. white sugar, granulated
  • 1 large egg yolk
  • 1/2 c. all-purpose flour
  • 1 c. old-fashioned rolled oats
  • 1/8 tsp. baking powder
  • pinch baking soda
  • 1/2 tsp. kosher salt

Crack Pie Filling
  • 1 c. unsalted butter, melted
  • 1 1/2 c. white sugar, granulated
  • 3/4 c. light brown sugar, packed
  • 1 1/2 tsp. kosher salt
  • 1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
  • 1/4 c. milk powder
  • 3/4 c. heavy cream
  • 1/2 tsp. vanilla extract
  • 8 large egg yolks


DIRECTIONS
  1. Preheat the oven to 350°

You can visit averiecooks.com for full directions.

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