Crack Really Is Whack...

Well, for quite sometime now, I have been hearing about Christina Tosi's "Crack Pie". I asked myself, "How amazing can something really be?" Well, the answer to that is yes, it is really that amazing, but with some strings attached. To start, I would like to say that "Crack Pie" is unbelievably addicting, and GOOD. As my mother and I hovered over the cold pie, with two spoons, eating it exactly as Tosi had instructed, I had a thought; Is "Crack Pie" really addicting per se, or is it just addicting by association? The stereotype of "Crack Pie" is very clear, and I feel as though all of us who know about it, and have eaten it, want it to be truly addicting. Due to this consensus, is crack pie only addicting because we want it to be? Or is it truly addicting, due to the obscene amounts of sugar and butter. Either way, I loved me some "Crack Pie", and it is definitely a force to be reckoned with.

Anyway! Making "Crack Pie" was fun. I thought that the Oat Crust was absolutely genius, and don't know why I hadn't thought of something like that before. Also, the filling had a lot of steps but was very easy. Seeing that the recipe made two pies, I chose to do an original and a Biscoff Spread flavored pie. The original would be for the company, while the Biscoff one would be for my mother and me, naturally. So, I simply divided the filling, and tossed in a 1/3 of a cup of Biscoff Spread into one of the half's, and in they went to the oven. After cooling just slightly, I couldn't help myself, but to try a piping hot bite. Fortunately, there where two, so the company wouldn't notice that I took a large chomp out of the Biscoff one. To be perfectly honest, I liked the chilled version better, which is how the pie is intended to be eaten. Also, both flavors were equally delicious. I thought maybe that the original flavor wouldn't compare to the Biscoff, but both were insanely addicting.

Here is the pie recipe. An remember kids, pie is always better than drugs!

The oat cookie crust-Good on it's own, by the way.

Crack Pie untouched...but not for long.

The civilized way to eat Crack Pie.


Recipe Courtesy of Christina Tosi and Bon Appetit :

Ingredients

Oat Cookie Crust

• Nonstick vegetable oil spray
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
• 5 1/2 tablespoons (packed) golden brown sugar, divided
• 2 tablespoons sugar
• 1 large egg
• 3/4 cup plus 2 tablespoons old-fashioned oats
• 1/2 cup all purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon (generous) salt

Filling

• 3/4 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 tablespoon nonfat dry milk powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
• 6 1/2 tablespoons heavy whipping cream
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

Preparation

Oat Cookie Crust

• Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
• Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Filling

• Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.