Whisk in butter, heavy cream, and vanilla until well combined.
Whisk together sugars, salt, & milk powder breaking up any lumps. Toss until well combined.ĭivide mixture in half and press each half into a pie pan. Using my hands, I crumbled the large oat cookie into a bowl, along with all of the other ingredients. Remove from oven and let it cool slightly. Spread dough evenly on to your baking sheet & bake until golden brown. This recipe makes two 10″ pies, or in my case a 9″ pie & an 11″ tart. You’re supposed to line a baking sheet with parchment but I just used nonstick spray, & set aside. One week after I tried it, I recreated it in my own kitchen. I have the recipe for CRACK PIE! See Martha Stewart play the wolf in sheep’s clothing and hijack the recipe from these chef’s here.
I scoured the Internet like a psycho until I found it. It’s a twist on Chess pie -more common in the southern states of the USA which originated in none other than The Joy Of Cooking using commonly found pantry items like heavy cream, eggs, butter (lots and lots of butter) and brown sugar among a few ingredients. What the heck is it you ask….Pastry chef Christina Tosi invented this phenomenon. Oh! That first bite! It doesn’t look like much, when it was baking, it didn’t really smell like you’d sell your dog for a slice (sorry, Rocco! I’m trying to make a point here). That first bite made me understand that the name “Crack Pie” is not a coincidence. We clinked our forks together, and took a bite. What is it you ask? I ate it when my mom & I hit up Ma Peche in Manhattan and we both became believers (see that post here). You can also have access to this party in your mouth for $103 if you so to Angelenos in LA.
David Chang’s famous Momofuku restaurant has produced a dessert that has celebs like Anderson Cooper (and everyone else) shelling out $44 for a pie?! That’s if you live in NYC.
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