Friday, June 28, 2013

DB: Crack Pie

This month's Daring Bakers' challenge was all about pies.  Sweet pies.  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! Smile

You know by now that I love desserts; pies, cookies, tarts, cakes.  You name it, if it's got sugar, I love it.  I also enjoy making pies.  While I enjoy traditional pies with the traditional pastry crust, I always love trying new pies with various types of crust.  Like a cookie crust, for instance.  When I saw all of our options, I was torn between the crack pie and the chocolate and caramel tart.  After much deliberation, I finally decided on the crack pie. 

I have been eyeing this pie for quite some time and heard wonderful things about it and I'm glad I finally had a reason to make it!  This pie is everything I expected it to me and more.  Slightly salty, crunchy crust and a gooey sweet filling.  It hits all the flavor notes and then some.  This pie is one of those that is gooey and sticks to your teeth, my favorite.  To me, that's the perfect test of a good dessert...the "stick to your teeht" test.  And this one definitely passese that test.  It's so rich and sweet, but that is quickly cut by the salty oat crust.  This is the perfect combination of flavors, and its incredibly addictive.  I mean, forget cutting a piece, just get the pie plate and a fork and get comfy on the couch and eat your heart out!  Oh, and don't forget a big glass of ice cold milk too!   

Crack Pie


For the Oat Cookie Crust-
9 Tbsp (1 stick plus 1 tablespoon) unsalted butter, room temperature
5 1/2 Tbsp packed brown sugar, divided
2 Tbsp granulated sugar
1 Large egg
3/4 Cup plus 2 Tbsp old fashioned oats
1/2 Cup flour
1/8 Tsp baking powder
1/8 Tsp baking soda
1/4 Tsp salt

For the filling-
3/4 Cup granulated sugar
1/2 Cup packed brown sugar
1 Tbsp nonfat dry milk powder
1/4 Tsp salt
1/2 Cup (1 stick) unsalted butter, melted and cooled
1/4 Cup plus 2 1/2 Tbsp heavy whipping cream
4 Large egg yolks
1 Tsp vanilla
Powdered sugar, for dusting (optional)


For the crust-
Preheat oven to 350.

Line a 9x13x2 inch metal baking pan with parchment paper, spray with non-stick cooking spray and set aside.

In a medium bowl combine oats, flour, baking powder, baking soda and salt and stir to combine.  Set aside.

In a medium bowl combine 6 tablespoons butter, 4 tablespoons brown sugar and 2 tablespoons of granulated sugar.  Using a mixer, beat on high until light and fluffy, being sure to scrape down the sides of the bowl, about 2 minutes.  Add egg and beat until fluffy and incorporated.  Add the oat flour mixture and mix until incorporated.  Pour the oat mixture onto the prepared pan, press mixture evenly on the pan.  Bake until lightly golden, about 17-18 minutes.  Remove from oven and allow to cool completely.

Once the cookie has cooled, crumble the cookie into a large bowl.  Add 3 tablespoons of butter and 1 1/2 tablespoons of brown sugar.  Using your fingertips, rub the mixture until it's moist enough to stick together.  Transfer the mixture to a 9 inch pie plate.  Press themixture evenly along the bottom and up the sides of the pan.  Place the pie plate on a rimmed baking sheet and set aside.

For the filling-
Combine brown sugar, granulated sugar, milk powder and salt in a medium bowl and whisk to combine.  Add the melted butter and whisk until incorporated.  Next add the cream, egg yolks, and vanilla and whisk to combine.  Pour into the prepared pie crust and place in the preheated oven and bake for 30 minutes.  Reduce oven temperature to 325 and continue baking until the filling is brown and the edges are set, about 20 more minutes.  Remove the cooked pie and allow to cool for 2 hours.  Place in the refrigerator and chill, uncovered, overnight.

Recipe source: Bon Appetit

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