Everyone, today was Pi Day! I can’t believe it’s been a whole year already. You know, I used to measure my years by the start of school. I think it’s only appropriate I shift my internal calendar to begin and end on Pi Day. I mean, right?
Here’s the problem. I have limited time to write this in order to slide it in on time (an achingly familiar story in my life), so I’m not sure this will be my best work. But it doesn’t even really matter, because I made crack pie.
Yes. You are reading this correctly. I made crack pie. Do you want to know why they call it crack pie? Well, you are not alone. I have several guesses, which I will share with you:
1) Obvious. It is addicting. Crack-level addicting. Keep-my-girl-Whitney-away-from-this-pie addicting.
2) It’s worse for you than crack. Do you want to know how many egg yolks went into it? The answer is no. Do you want to know how many cups of sugar are in this bad boy? Also no. Do you want to know the butter count? No. God no. How about the cream level? I’m serious. Don’t scroll down to the recipe. Avert your eyes. It’s indecent. It should be illegal. Like crack.
3) When you’re driving your sister’s car back to Oakland after borrowing it (for a trip during which the MUFFLER FELL OFF and you TIED IT BACK ON WITH A ROPE), the piece of pie you bring as reconciliation for aforementioned muffler damage will not be properly cooled and will crack. [This guess being of course the most logical guess.]
Whatever the reason, consider yourself fairly warned. This pie was not just arbitrarily named crack pie. It’s not just $44 per pie at Momofuku in NYC for shits and giggles. There are reasons. Buttery, creamy, cookie-crusty, egg-yolky, sugary reasons. And this concludes an entire post about crack pie wherein I did not try to make a variation on the “crack is wack” joke. I am officially an adult.
Momofuku’s Crack Pie
from the LA Times with thanks to Alex for sending me the recipe!
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: Makes 2 pies (6 to 8 servings each)
Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.