- I've got a whole weekend with Will. I haven't seen him since my trip to Alabama in July. That's about 2 months! So yeah.
- We're eating at Saluda's in Columbia. The food is supposed to be ah-mazing.
- In a month or less, I will be an aunt to a wee baby boy. Reason to celebrate, no?
- There are two big games this weekend. Carolina vs. Georgia and Alabama vs. Penn State. I know who I'm cheering for!
Well we've come to the last of my football menu. Dessert. I stumbled across this pie on Bon Appetit's website somehow. It's from Momofuku Milk Bar in NYC, and it's called Crack Pie. And let me tell you, the name is 100% accurate. It could alternately be named Di-uh-beetus Pie. Side note: Have you seen the Wilford Brimley commercials where he talks about diabetes? He pronounces it di-uh-beetus. Seriously, it's a lot of butter and sugar on an oatmeal cookie crust. And it's delicious. Um, I should probably go ahead and apologize for the atrocious lighting. I made the pie late Friday night, and the light around the kitchen leaves a little something to be desired.
This is a pie you have to plan for. It has to chill overnight, so it's not a craving you can immediately satisfy. Whomp whomp. But maybe the anticipation is part of what makes it so good?
Break up the cookie into a large bowl. It doesn't have to be fine like a graham cracker crust. I was worried it might be too fluffy, but it all worked out just fine.
Add the cream, egg yolks, and vanilla. Whisk that puppy til it's well blended. Go ahead and stick your finger in there. Unless you have a fear of raw eggs. Which I clearly don't.
Basically it tastes like a pecan pie without the pecans. In fact, you could probably make a bangin' pecan pie using this filling and toasted pecans. I found the crust a little difficult to cut through, but you probably need some deterrent to keep you from shoving a whole pie in your face. People will love this pie, and you can make it up to 2 days ahead. Win-win!
Crack Pie (10-12 servings)
Recipe by Christina Tosi as recorded in Bon Appetit
Nonstick vegetable spray
9 tbs (1 stick + 1 tbs) unsalted butter, room temperature, divided
5 1/2 tbs light brown sugar, divided
2 tbs sugar
1 large egg
3/4 c + 2 tbs old-fashioned oats
1/2 c all-purpose flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp (generous) salt
3/4 c sugar
1/2 c packed light brown sugar
1 tbs non-fat dry milk powder
1/4 tsp salt
1/2 c melted butter, cooled slightly
6 1/2 tbs heavy cream
4 large egg yolks
1 tsp vanilla extract
Powdered sugar, for dusting
- Preheat oven to 350º. Line a baking sheet with parchment paper and spray with cooking spray.
- Combine 6 tbs butter, 4 tbs brown sugar, and 2 tbs sugar in a medium bowl. Beat until light and fluffy, about 2 minutes, scraping down sides. Add egg and beat until pale and fluffy.
- Add flour, baking powder, baking soda, and salt. Beat until well-blended. Turn out onto the parchment paper and spread. Bake until lightly golden on top, 17-18 minutes. Transfer to wire rack and cool completely.
- When cool, crumble cookie into a medium bowl. Add remaining 1 1/2 tsp brown sugar and 3 tbs butter. Rub in with fingertips until it sticks together. Press evenly into a pie dish and place on a rimmed baking sheet.
- For filling, whisk together sugar, brown sugar, salt, and milk powder. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla extract. Whisk together until blended and smooth.
- Pour filling into pie crust. Bake for 30 minutes (filling may bubble, no worries). Reduce oven temp to 325º and bake until the edges are set but middle still jiggles, about 20 minutes. Pie should have brown spots on top. If crust begins to get too dark, lightly cover with foil.
- Cool pie 2 hours on wire rack. Chill overnight in the refrigerator, uncovered. When ready to serve, lightly dust with powdered sugar. Serve cold.