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Momofuku Christina Tosi’s Crack Pie


It was my boyfriend’s birthday over the weekend and I decided to surprise him with a Christina Tosi favourite – crack pie.  We never made it to a Momofuku bakery when we were in New York last year but he had tried some through a friend at work and loved it.  I’ve previously attempted Christina Tosi’s bagel bombs which ended up in the bin so I was very nervous making the crack pie.  Don’t be scared of the total cooking time of 15 hours as I did it easily in 5 hours.  The basic method is to bake a large biscuit, break it down using a food processor to build out the pie base, then make the filling and bake altogether.  Another thing to note is the original recipe makes 2 pies so if you’re only making 1 you need to halve the recipe.  Below are the steps I took and the following ingredient list is for ONE pie.

Crack Pie

The steps below correlate to the instagram above:

  1. Beat butter, sugar and brown sugar together until light and fluffy (2-3 mins)
  2. In a separate bowl sift flour, baking powder, baking soda and salt
  3. Add eggs to butter mixture, and slowly incorporate flour mixture until fully combined.  Stir in oats until incorporated.  Spread mixture thinly onto a flat baking tray and bake at 190oC for 15-20 minutes
  4. Cool on wire rack
  5. Break up the biscuit into chunks small enough to fit in a food processor.  Add the butter*, brown sugar and salt
  6. Pulse the food processor until all is combined (5 mins)
  7. Tip the food processor contents into the pie dish** and press into the mould***.  Put pie dish aside
  8. To make the filling, whisk the sugar, brown sugar, salt and milk powder in a large bowl. Whisk in the melted butter, then whisk in the heavy cream and vanilla.  Gently whisk in the egg yolks
  9. Pour the filling into the pie dish.  Bake at 175oC for 15 mins, then drop the temperature to 160oC for a further 5-10 mins until filling is golden and slightly jiggly

* The recipe I followed didn’t specify melted butter so I used softened butter but after reading some other recipes and watching a video of Christina Tosi making it I’ve realised it calls for melted butter

** The original recipe asks for a 10″ pie dish but I could only find a 9″ one at the shops so just used that

*** To be honest there was barely enough biscuit crumble to to fill the 9″ dish so be patient when pressing it out.  This part of the recipe was very fiddly and took a fair bit of time

I’ve reduced most baking times (not the temperature) as my biscuit base and crack pie turned out quite dark and filling was solid instead of jiggly.

Voila!

I didn’t bother dusting with icing sugar as the thought of adding more sweetness to it seemed a bit silly.  It is VERY VERY rich – tastes just like butterscotch fudge into a buttery anzac cookie crust.  To be honest I probably won’t be making it again as I didn’t feel the end result was really worth all the time and fiddly-ness, but I don’t really eat sweets so I probably just don’t appreciate it for all it’s worth.

Biscuit:

1/4 cup unsalted butter, softened
1/6 cup light brown sugar, packed
1 1/2 tbsp white sugar
1/2 egg yolk
1/4 cup all-purpose flour
1/2 cup rolled oats
pinch baking powder
pinch baking soda
1/4 tsp salt

Pie base:

1 recipe Biscuit (above)
1/2 tbsp light brown sugar, packed
1/8 tsp salt

Filling:

1/2 cup unsalted butter, melted
3/4 cup white sugar
3/8 cup light brown sugar, packed
3/4 tsp kosher salt
1/5 cup milk powder
3/8 cup heavy cream
1/4 tsp vanilla extract
4 large egg yolks

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