Christina Tosi’s Recipe for Crack Pie
OK, so maybe if grandma is at the Thanksgiving dinner table, you might not want to tell her she’s about...
OK, so maybe if grandma is at the Thanksgiving dinner table, you might not want to tell her she’s about to eat “Crack” Pie. Just tell her it’s a new pie that’s sorta like pecan pie only without the pecans, and you should be safe.
This recipe comes from Christina Tosi, pastry chef of the Momofuku restaurants in New York City. Tosi is a mad scientist when it comes to desserts–and I mean that in the best possible way. She deep-fries apple pie. She bakes cookies with potato chip crumbs and pretzels in them. And in this recipe, she’s concocted a pie recipe that’s both delicious and, as the name implies, addictive. Trust us.
We’re not saying you should get rid of the pumpkin pie all together. Not at all. Just that you should make room for a Crack Pie, too. Because, after all, where’s the harm in extra pie at Thanksgiving?
Below you’ll find the recipe for Tosi’s Crack Pie. But, if you don’t have time to bake it at home, you can order it online and have one (or two) shipped to your home. And don’t worry: We won’t tell if you still take credit for it. —Colin Kearns
1 cup butter, melted
1 1/2 cups sugar
1 cup light brown sugar
1 1/2 tsp. salt
1/3 cup, plus 1 tsp., milk powder
3/4 cup, plus 1 tbsp., heavy cream
1/2 tsp. vanilla extract
8 large egg yolks (per pie)
Oat Cookie Dough for Crust
1/2 cup butter, at room temperature
1/3 cup light brown sugar
3 tbsp. sugar
1 large egg (per pie)
2/3 cup, plus 1 tbsp., all purpose flour
1 scant cup rolled oats
1/8 scant tsp. baking powder
1/8 scant tsp. baking soda
1/4 tsp. salt
Oat Crust (yields two 10-inch pie crusts)
Oat Cookie (all oat cookie from above)
1/4 cup butter
1 1/2 tbsp. light brown sugar
1/8 tsp. salt
1. Heat the oven to 350 degrees.
2. In a mixer, cream the butter and sugar. Add the egg and cream once more. Add the flour, oats, baking powder, baking soda, and salt.
3. Pam-spray a quarter sheet pan with parchment and spread the oat cookie dough evenly on the sheet pan. Bake at 350 degrees for 15 minutes.
4. Cool the oat cookie completely. Keep the oven at 350 degrees. In a microwave, gently melt your butter on a med/low setting for 15-30 seconds. Let it cool until it is not hot to the touch before proceeding.
5. Once cool, crumble the oat cookie by hand or in a food processor, mixing in melted/softened butter, brown sugar and salt. Divide the oat crust evenly over two 10-inch pie tins (two pies is always better than one). Using your fingers and the palm of your hand, press the oat cookie crust firmly into each pie tin. Place both pie shells on a sheet pan and prepare the filling for the pie.
The pie filling:
1. Gently melt the butter on the stove or in a microwave. In a large bowl, whisk together sugars, salt and milk powder. Add the melted butter to the bowl and whisk until all the dry ingredients are moist. Add the heavy cream and vanilla and whisk until the white from the cream has completely disappeared into the mixture. Add the egg yolks and gently whisk in the egg yolks just to combine.
2. Divide the crack pie filling evenly over both crusts. Bake at 350 degrees for 20 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. Open the oven door and reduce the baking temperature to 325 degrees. When the oven reads 325 degrees, close the door and finish baking the crack pie for 5 minutes. At 5 minutes, the crack pie should still be just barely jiggly. If too loose, leave the pies in the oven an additional 5 minutes in the 325 degree oven.
3. Cool your pies completely, refrigerate or freeze. Slice each pie into 8 slices and serve cold.