Wednesday, November 24, 2010
It is hands down the most fattening thing I've made in a long time, but man is it good.
MB and I made this over the weekend after her searches through the inter-web found this recipe. I think what sold her is when the original recipe said the secret ingredient was crack. Honestly, I think it's true. The ratio of butter and sugar compared to actual substance is 1000 to 1. Unlike most pies, this doesn't really have a traditional filling. Most pies have a fruit or nut filling, but this pie is way different. It's made up of an oatmeal cookie crust and the best way I describe the filling is sort of the inside of a butter tart, minus all the nuts and raisins. Just the teeth rotting sugary goodness.
The whole pie does take a long time to make between making the cookie, then breaking down the cookie to make the crust, then making the filling, then baking and cooling. We ended up making one pie and a tray of mini crack tarts. I found the mini crack tarts to be the perfect amount of sugar yet the pie we were told by multiple people was amazing, but far too rich. I think next time we'll only make the tarts. Lots and lots of crack tarts.
[ adapted from Momofuku for 2 ]
2/3 cup plus 1 tablespoon flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened butter
1/3 cup light brown sugar
3 tablespoons white sugar
1 cup rolled oats
Pre heat oven to 350 degrees. In a medium bowl, sift together flour, baking powder and soda and salt.
Cream the butter and sugar until light and fluffy. Beat in the egg until well incorporated, stir in flour mixture until no floury bits are left. Lastly stir in oats and mix well.
Press mixture into a 9 x 13 inch baking sheet or Pyrex pan and bake until golden brown and set, about 20 minutes. Remove from oven and cool completely on a rack. Crumble / Smash to oblivion to use in the crust.
crumbled oatmeal cookie
1/4 melted butter
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
Combine cookie, sugar and salt. Blend well with a fork. Add the melted butter, mix until comes together in clumps. Mixture will still be crumbly, but everything should be moistened by the butter. Press into 2 pie plates or a pie plate and a tart pan or mini muffin tins. Whatever you put it in, make sure to press in thin on the bottom and all along the sides. Set aside.
1 1/2 cups sugar
3/4 cup plus 3 tablespoons brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon milk powder
1 cup butter, melted
3/4 cup plus 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
Pre heat oven to 350 degrees.
Whisk together sugars, salt and milk powder. Whisk in the melted butter, once combined, whisk in the heavy cream and vanilla.
Gently whisk in the egg yolks being careful not to whisk vigorously and add too much air. Divide filling between pie shells / mini muffin tin / tart pan.
Bake one at a time, for 15 minutes (9 for the mini muffin tin) at 350, then reduce the heat to 325 degrees and bake until golden brown, but the filling is still slightly jiggly, about 10 minutes. The mini muffin tin will take about 6-7 minutes.
Remove pies and cool completely on a rack. Once cooled, refrigerate until well-chilled and serve cold. Can also be served at room temperature, filling will be gooey either way.
Three days later, check yourself into crack pie rehab. Or make more.