Monday, August 29, 2011

Because everyone needs study breaks

Hello there! It has been a while, hasn't it?
I've been really busy with homework, so I haven't had the chance to post anything new. I have been cooking though. I promise.

It was my art teacher's birthday last week.

So, I made him some orange bars. That's right. Orange bars. I was going to make some cupcakes, but some other girl beat me to it.  And, plus, who gets orange bars for their birthday? It was a safe bet.

I found this recipe on Sweet Tooth. What a cute little website. I love that she's a dental student, too.
Anyway, he loved the orange bars--as he should. They were tasty. Click here for the recipe.

So, let's get to the main attraction--crack pie. It's very aptly named. First of all, it is that good. Second of all, just like cocaine, this thing should be illegal.
This is one of those things that you should never make for yourself. The amount of calories in this thing is pretty hardcore. So, you'll most likely end up with a whole pie that you either a) eat all by yourself, or b) feel guilty about eating because you know what's in it. Neither of those are good. So, I think I made the right decision in making this once school has started. That way, I can give some of it away.

For those of you who has not been introduced to this pie yet, here's a brief rundown. The mad genius behind the crack pie is Christina Tosi, the pastry chef and owner of Momofuku Milk Bar in New York. She's a great lady. She just has to be.

The crack pie is very similar to a butter tart, but better. Unlike an ordinary butter tart, the crust for this pie is made from crumbled oatmeal cookies. So, as you're biting into it, you get the sticky and kind of gooey brown sugar and butter filling, and you also get a chewiness that comes from the oats. It's remarkable.

Momofuku Milk Bar's Crack Pie

9 tbs of room temperature butter
5 1/2 tbs of brown sugar
2 tbs of sugar
1 large egg
3/4 cup plus 2 tbs of old-fashioned oats
1/2 cup of flour
1/8 tsp of baking soda
1/8 tsp of baking powder
1/4 tsp of salt

3/4 cup of sugar
1/2 cup of brown sugar
1 tbs of non-fat milk powder
1/4 tsp of salt
1/2 cup of butter, melted
6 1/2 tbs of heavy whipping cream
4 large egg yolks
1 tsp of vanilla

  1. Preheat your oven to 350 degrees Fahrenheit. Line a medium sized baking sheet with parchment paper.
  2. Beat 6 tbs of butter with 4 tbs of brown sugar and 2 tbs of sugar in a medium bowl until fluffy. Add egg and beat until the mixture turns pale. Add oats, flour, baking powder, baking soda, and salt. Mix until everything is nicely combined.
  3. Turn the mixture out on to the prepared baking sheet. Spread out the dough until it comes close to the edges of the pan, and bake for 17 to 18 minutes. Cool on a rack.
  4. Using your hands, crumble the giant oatmeal cookie into a large bowl. Add the leftover butter and brown sugar, and mix with your hands until the mixture is moist enough to stick together.
  5. Transfer the mixture into a 9 inch pie dish and press it evenly on to bottom and up the sides of the dish. Place the dish on a baking sheet.
  6. For the filling, Whisk both sugars, milk powder and salt in a medium bowl. Add melted butter and whisk until combined. Add cream, egg yolks, and vanilla. Whisk until you get a smooth mixture, and pour it into the crust.
  7. Position rack in the center of your oven. Bake the pie for 30 minutes at 350 degrees. Reduce oven temperature to 325 degrees Fahrenheit. Bake for another 15 to 20 minutes, or just until the filling is set around the edges but still moves slightly in the center when the pie dish is gently shaken.
  8. Cool the pie for 2 hours on a rack. Chill uncovered overnight.
Yes, you have to wait until the next day to eat this thing. It's well worth it, though.

I was right about this pie being calorie ridden, right? I still can't believe how much butter and sugar went into this thing. Oh, and cream. The cream!

I love that. Don't you? The way the cream kind of makes this rich, white cloud in the brown sugary mixture. I live for that--which is kind of glorious, don't you think? No? Oh. Okay.

The original recipe said that a little bit of bubbles are okay, so I didn't worry too much over them. Plus, I was going to put powdered sugar all over the top anyway.

I've been getting rave reviews from everyone. So, try it for yourself and let me know how it goes. Happy baking! :)

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