When I think of Crack Pie of course I'm transported to New York City to the Milk
Bar where it was invented by Christina Tosi.
Why is this pie so special, today you're in Steve's kitchen and I'm going to be
teaching you how to make the perfect replica of a Crack Pie. Many of you won't
have tried this type of pie before so let me describe to you the base of the
pie, if I had to explain to you it's like a giant oatmeal cookie,
if you've ever had a HobNob before it's got similar characteristics but it's
much more caramelized and sweet and delicious.
Some people describe this as a pecan pie without the pecans, it's got similarities
to a treacle tart, if you've ever had one of those. The filling is like a rich dark
sweet caramelized egg custard and the combination of the two, if you actually
look, the filling and the pie crust almost blend together making one of the
most delicious and rich pies you'll ever try and you can see why this is called
crack pie, it is so addictive and so delicious but you're only going to know if
you join me and I'll show you now how to make it.
Add your softened butter into a mixing bowl, some soft brown sugar and some
granulated white sugar and we're just going to cream these together with a
spoon until we get a lovely sugary butter paste. Add into that one egg and
then beat that together until you get a smooth batter.
On top of the batter we're going to add some all-purpose flour and then the
all-important rolled oats. Next some baking soda and then an eighth of the
teaspoon of baking powder, a little pinch of salt for seasoning and then we mix
this together until we get a lovely cookie batter. Spoon the batter out onto
a lined baking sheet and just shape it out to the size of a large cookie. We
then want to bake that cookie for about 13 or 14 minutes at 175 degrees Celsius
350 Fahrenheit. When the cookie's ready, take it out the oven, let it cool down
and then we're going to break this up into a loose crumb, add some compacted
brown sugar, a little salt and some melted butter and then we're just going
to give this a mix through. I have a 9-inch fluted pie tin here, I'm
just going to put the crumb into the tin, then I'm going to push it up against the
side to form the edge of my crust and the last of the pie crust we're just
going to put in the center and push it down to get it nice and firm. There you
have the base of the pie, is that rich enough for you? Now I'm going to get on and
make this delicious pie filling. Take some granulated sugar, some soft brown
sugar, a couple of tablespoons of milk powder and a little bit of salt, for
seasoning. Flavor this with some vanilla extract and pour over the top melted
butter. I just want to mix that together until I
got a loose batter and then we're going to add four egg yolks and using a whisk
we're just going to whisk this up until we get a nice smooth batter. Lastly we're
going to add a third of a cup of rich thick whipping cream and again I'm just
going to whisk this up until it's lovely and smooth.
Now we can take that pie case and we're going to pour the batter in evenly into
the pie case, pop the whole pie into the oven. We're going to bake this again at
175 degrees Celsius, 350 Fahrenheit but this time for about 50 minutes till we
get a lovely golden brown top to the pie. When your crack pie comes out of the
oven ideally you want to cool it right down, chill it even and then we're going
to dust it over with some powdered sugar. This pie serves really well with fresh
cream or ice cream if you prefer, now just before we give this pie a try,
whenever I do a recipe that requires egg yolks, I keep those egg whites and in the
next episode of Steve's kitchen we are going to make the most delicious dessert
with those egg whites, so keep them and join me in the next episode. Let's get on
and try this pie, are any of you with me, are you baking this as we're talking now,
I do hope so, let me know what you think of this delicious pie, here goes. oh my!
that's why it's called crack pie, this is so delicious, I'm going to devour this. Am
I sharing with friends and family? you bet I'm not. If you decide to make this
pie let me know a little bit about how you get on, on what you think .So now
you've no excuse, if you haven't tried crack pie before I urge you to give it a
try. I'd love to get some feedback about how it goes for you and don't forget in
the next episode of Steve's kitchen we're going to be making a fantastic classic
with those egg whites. So I'll see you then, don't forget to subscribe, there's a
little bell there, get notified and join me in the next episode. Share the love,
see you next time. Now when your hob knobs have come out of the oven,
we're just going to pop them on a cooling rack and let them completely
cool down and I know some of you be saying Steve, those hob knobs are way too
big, yeah, right......