Crack Pie

You read the title correctly.

This is a Christina Tosi recipe and I surmise this pie and the real thing have a fair amount in common.

The addictive quality, thinking about it when you shouldn’t be, and wondering when you’re going to get it again are likely common themes for both.

I can say definitely that all rings true with regard to crack pie.

INGREDIENTS:
Pie

• 1/4 c. unsalted butter, melted
• 1 recipe Oat Cookie (recipe follows)
• 1 tbsp. light brown sugar, packed
• 1/4 tsp. kosher salt
• 1 recipe Crack Pie Filling (recipe follows)
• confectioners’ sugar for dusting

Oat Cookie

• 1/2 c. unsalted butter, softened
• 1/3 c. light brown sugar, packed
• 3 tbsp. white sugar, granulated
• 1 large egg yolk
• 1/2 c. all-purpose flour
• 1 c. old-fashioned rolled oats
• 1/8 tsp. baking powder
• pinch baking soda
• 1/2 tsp. kosher salt

Crack Pie Filling

• 1 c. unsalted butter, melted
• 1 1/2 c. white sugar, granulated
• 3/4 c. light brown sugar, packed
• 1 1/2 tsp. kosher salt
• 1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
• 1/4 c. milk powder
• 3/4 c. heavy cream
• 1/2 tsp. vanilla extract
• 8 large egg yolks

DIRECTIONS:

1. To prepare the Oat Cookie crust, preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate. Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color.
2. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.
3. ................................

for full recipes please see : www.averiecooks.com

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