If sugar is an issue in your diet, then Crack Pie it’s a big no-no for you: this is rich in it, and also a lot more, but the more you have, the more you want to have.
So along with this little disclaimer, how can I not mention the fact that this was invented by Queen Christina Tosi herself, and the story about it it’s quite a funny one too – gotta order your copy of Momofuku Milk Bar, methinks.
Also, just by searching online, I can see this was renamed in 2019 because of the number of complaints they got.
Either way, I will stick to the original Crack Pie name, and you do you guys, you do you. You can read about the reasons – which are fair, now that I get to see them – here.
Now, though, buckle up because this will be intense.
- 115g butter
- 75g light brown sugar
- 40g granulated sugar
- 1 egg yolk
- 80g flour
- 120g rolled oats
- 0.5g baking powder
- 0.25g baking soda
- 2g salt
- Start by heating the oven at 180°C.
- Place the butter and both sugars in the bowl of your standing mixer and, using the paddle attachment, cream together on medium-high until fluffy and pale yellow in colour - 2 to 3 minutes.
- Lower the speed and add the egg yolk, then increase again and beat for a minute or 2, or until the mixture is pale white.
- Lower the speed again and start adding the flour, oats, baking powder, baking soda and salt. Mix until the dough comes together and all the dry ingredients are incorporated.
- Place the cookie dough in the center of a pan covered with baking paper and spread it out - with the help of a spatula or by hand - until it's around 5-6mm thick. It will not cover the whole pan, and that it's fine.
- Bake for 15 minutes - it needs to be firm but golden. Cool completely for a couple of hours.
The Oat Cookie can be made ahead - it keeps well in the fridge wrapped in cling film for up to 1 week.
Once your Oat Cookie is ready, it’s time to rock’n’roll with the rest of the Crack Pie. I admire you if you end up doing it all in one day – I did, and I was exhausted.
For the Crust
- 1 recipe Oat Cookie
- 7g light brown sufar
- 0.5g salt
- 30g butter, melted
for the filling
- 150g granulated sugar
- 60g light brown sugar
- 10g milk powder
- 12g corn powder
- 3g salt
- 112g butter, melted
- 80g double cream
- 1g vanilla extract
- 4 egg yolks
- Heat the oven at 180°C.
- In a food processor, blend half of the Oat Cookie with the sugar and salt until it is broken down in a wet sand. Transfer in a bowl and add the melted butter and mix until well combined.
- Using your fingers and the palms of your hand, move the mixture in a 10-inch pie dish and cover the pie dish evenly.
- Now onto the filling: using a paddle attachment for your stand mixer, combine the sugars, milk powder, corn powder and salt on low speed until fully blended.
- Add the melted butter and mix for 2-3 minutes, until all the ingredients are wet.
- Now add the cream and vanilla and mix on low for a couple of minutes, or until the white streaks from the cream have disappeared.
- Scrape down the sides of the bowl with a spatula, then add the egg yolks and mix them in just to combine, making sure no air gets in the mix.
- Pour the mix in the pastry case to 3/4 full and bake for 15 minutes, with the pie becoming golden brown on top, but still very jiggly.
- Open the oven door to get the temperature to drop to 170°C - this may take a few minutes, leave the pie in any way. Close the door once the temperature decreases and bake for a further 5 minutes.
- The pie should now be jiggly just in the very centre, if not bake for a further 5 minutes or so.
- Let the pie cool at room temperature and freeze the pie for at least 3 hours, or overnight - this is the signature technique to a perfectly executed pie.
- Serve cold, with a dusting of icing sugar.
As mentioned, this took a lot longer than you average pie, and possibly I won’t give it a shot again because I am a lazy butt, but if you follow the recipe to the letter, this is bound to come out amazing.
Fred is a big fan of Crack Pie – and Birthday Cake Truffles! – so the pressure was on to get it done quickly and properly on the first try. Nothing we could not deliver – said no one ever!
A few things you should note:
- It is a time-consuming recipe, and as such you need to consider the time you have on your hands;
- It is a very easy recipe if every single piece of instruction is followed to a T;
- You will require freezer space, so make sure you plan for this too;
- Don’t eat it all in one go or you’ll end up sick – we have yet to be there but thought it was worth a shout about.
- The rest of the Oat Cookie needs to be eaten by dunking in a great cup of coffee or tea, it’s a must.
For more sweet recipes, check out collection here.