Dessert - Christina tosi crack pie recipes

Author: Robert Fisher  

The much-talked-about pie by Christina Tosi from Momofuku Milk Bar in New York. Crack pie has quickly become a staple of our storefront at Milk Bar.

Crack Pie Recipe

Crack Pie Recipe
Crack pie has quickly become a staple of our storefront at Milk Bar. This recipe makes two pies (two pies are always better than one), but you can always keep the second pie frozen if need be!Click here for the most iconic dessert from every state.
Provided by: Christina Tosi
Yields: 16 servings
Number of ingredients: 22
Ingredients:
  • 8 tablespoon butter, room temperature
  • 1/3 cup light brown sugar, packed tightly
  • 3 tablespoon granulated sugar
  • 1 egg yolk
  • 1/2 cup flour
  • 1 1/2 cup rolled oats
  • 1/8 teaspoon baking powder
  • pinch of baking soda
  • 1/2 teaspoon kosher salt
  • cooking spray, for greasing (optional)
  • 1 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed tightly
  • 1/4 cup milk powder
  • 1/4 cup corn powder
  • 1 1/2 teaspoon kosher salt
  • 16 tablespoon butter, melted
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 8 egg yolks*
  • 1 tablespoon light brown sugar, packed tightly
  • 1/4 teaspoon salt
  • 4 tablespoon butter, melted, plus more as needed
Nutrition:
  • Serving Size: 1 serving
  • Calories: 437 calories
  • Sugar: 38 g
  • Fat: 27 g
  • Carbohydrate: 46 g
  • Cholesterol: 153 mg
  • Fiber: 0.9 g
  • Protein: 4 g
  • Saturated Fat: 16 g
  • Sodium: 224 mg
  • Trans Fat: 0.8 g
How to cook:
  1. Preheat the oven to 350 degrees.
  2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1-2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
  3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
  4. Coat a quarter sheet pan with cooking spray, and line it with parchment paper (or, just line it with a Silpat). Plop the cookie dough in the center of the pan and spread it out with a spatula until it is ¼-inch thick. The dough won't end up covering the entire pan; this is OK.
  5. Bake for 15 minutes, or until it resembles an oatmeal cookie — caramelized on top and puffed slightly but set firmly. Cool completely before using. Wrapped well in plastic, the oat cookie will keep fresh in the refrigerator for up to 1 week.
  6. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.** Add the melted butter and paddle for 2-3 minutes until all the dry ingredients are moist.
  7. Add the heavy cream and vanilla and continue mixing on low for 2-3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
  8. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
  9. Use the filling right away, or store it in an airtight container in the refrigerator for up to 1 week.
  10. Preheat the oven to 350 degrees.
  11. Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don't have a food processor, you can crumble the oat cookie diligently with your hands.)
  12. Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 1-1 ½ tablespoons butter and knead it in.
  13. Divide the oat crust evenly between two 10-inch pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. Use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
  14. Put both pie shells on a sheet pan. Divide the crack pie filling evenly between the crusts; the filling should fill them ¾ of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
  15. Open the oven door and reduce the oven temperature to 325 degrees. Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. Keep the pies in the oven during this process. When the oven reaches 325 degrees, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the bull's-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so.
  16. Gently take the pan of crack pies out of the oven and transfer to a rack to cool to room temperature. (You can speed up the cooling process by carefully transferring the pies to the refrigerator or freezer if you're in a hurry.) Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product — freezing is the signature technique and result of a perfectly executed crack pie.
  17. If not serving the pies right away, wrap well in plastic wrap. In the fridge, they will keep fresh for 5 days; in the freezer, they will keep for 1 month. Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before you're ready to get in there.
  18. Serve your crack pie cold! Decorate your pie with confectioners' sugar, either passing it through a fine sieve or dispatching pinches with your fingers.
Notes: Crack Pie from Christina Tosi’s Milk Bar, This gem of a recipe comes from the talented pastry chef, Christina Tosi. She is behind New York’s Milk Bar, beside Momofuku. Its an incredibly …

Crack Pie from Christina Tosi’s Milk Bar

This gem of a recipe comes from the talented pastry chef, Christina Tosi. She is behind New York’s Milk Bar, beside Momofuku. Its an incredibly …

Milk Bar Pie Recipe - Crack Pie Momofuku/Milk Bar

04/12/2020 · recipe (this recipe makes 2 pies): oatmeal cookie crust: 115 g (8 tbs) butter, at room temperature 75 g (1/3 cup tightly packed) light brown sugar 40 g …

Crack Pie

Crack Pie
The much-talked-about pie by Christina Tosi from Momofuku Milk Bar in New York.
Yields: 20 servings
Cuisine: American
Number of ingredients: 18
Ingredients:
  • 1 tbsp light brown sugar (firmly packed)
  • 55 gm butter, melted
  • 115 gm butter, at room temperature
  • 75 gm light brown sugar
  • 40 gm white sugar
  • 1 egg yolk
  • 80 gm bread flour
  • 120 gm rolled oats
  • 1/8 tsp baking powder
  • Pinch of bicarbonate of soda
  • 300 gm white sugar
  • 180 gm light brown sugar
  • 20 gm milk powder
  • 24 gm freeze-dried sweetcorn powder (see note)
  • 225 gm butter, melted
  • 180 ml pouring cream
  • ½ tsp vanilla extract
  • 8 egg yolks
Nutrition:
  • Serving Size: Serves 20
How to cook:
  1. For oat cookie, preheat oven to 180C. Beat butter and sugars on medium-high speed in an electric mixer until fluffy and pale yellow (2-3 minutes). Scrape down sides of bowl. On low speed, add yolk. Increase speed to medium-high and beat until sugar dissolves and mixture is pale (1-2 minutes). On low speed, add flour, oats, baking powder, bicarbonate of soda and ½ tsp sea salt. Mix until dough comes together – the dough will be a slightly fluffy, fatty mixture. Scrape down sides of bowl. Spread to 5mm thick on a 25cm x 31cm oven tray buttered and lined with baking paper. The dough won't cover the tray; this is okay. Bake until caramelised on top, puffed slightly but set firmly (15 minutes), cool completely and break into pieces.
  2. Pulse oat cookie, brown sugar and ¼ tsp sea salt in a food processor until mixture resembles wet sand. Transfer to a bowl, add melted butter and knead until moist enough to form a ball. If it is not moist enough, melt an additional 14gm-25gm butter and knead it in. Divide evenly among two 25cm-diameter pie tins and press firmly into base and up sides. Pie crust will keep refrigerated for 2 weeks.
  3. For Crack Pie filling, preheat oven to 180C. Beat sugars, milk powder, sweetcorn powder and 1½ tsp sea salt on low speed in an electric mixer until blended. Add butter, beat until dry ingredients are moist (2-3 minutes), add cream and vanilla and beat until streaks from cream disappear (2-3 minutes). Scrape down sides of bowl, add yolks and beat to just combine, being careful not to aerate the mixture, but being certain mixture is glossy and homogenous. Divide among pie crusts, filling three-quarters full, and bake until golden brown and very jiggly (15 minutes), then open oven door and reduce oven temperature to 170C (depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature; keep pies in oven during this process). When the oven reaches 170C, close door and bake for 5 minutes longer. The pies should still be jiggly in the centre but not around the edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so. Gently remove from oven, transfer to a wire rack and cool to room temperature. (You can speed up the cooling by transferring the pies to the refrigerator or freezer if you're in a hurry.) Then freeze your pies to condense the filling for a dense final product (3 hours-overnight). Freezing is the signature technique of a perfectly executed Crack Pie. If you're not serving the pies right away, wrap well in plastic wrap. They'll keep refrigerated for 5 days or in the freezer for a month. Transfer the pies from the freezer to the refrigerator to thaw for a minimum of 1 hour before you're ready to get in there. Serve your Crack Pies cold. Decorate with icing sugar, either passing it through a fine sieve or dispatching pinches with your fingers.
Notes: Copycat Milkbar Crack Pie - To Eat, Drink & Be Married, Assembling the pie: Preheat oven to 350 degrees and line a baking sheet with foil. Crumble the cooled cookie into a large bowl. Make them pretty …

Crack Pie Recipe

Crack Pie Recipe
Crack Pie is loaded with a luscious ooey gooey filling that sits on an oatmeal cookie crust. It is absolutely divine and topped with powdered sugar.
Provided by: Desserts on a Dime
Total time: 305 minutes
Cook time: 40 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 23
Ingredients:
  • 1/2 cup Unsalted Butter
  • 1/3 cup Brown Sugar
  • 3 Tbsp Sugar
  • 1 Large Egg Yolk
  • 1/2 cup All Purpose Flour
  • 1 cup Old-Fashioned Rolled Oats
  • 1/4 tsp Salt
  • 1/8 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • The Oat Cookie (recipe above)
  • 1 Tbsp Brown Sugar
  • 1/4 tsp Salt
  • 1/4 cup Butter (melted)
  • 1 1/2 cup Sugar
  • 3/4 cup Brown Sugar
  • 1/4 cup Dry Milk Powder
  • 1/4 cup Corn Powder
  • 1 1/2 tsp Salt
  • 1 cup Unsalted Butter (melted)
  • 3/4 cup Heavy Whipping Cream
  • 1/2 tsp Vanilla Extract
  • 8 Large Egg Yolks
  • ½ cup Confectioner’s Sugar
Nutrition:
  • Sodium: 703 mg
  • Sugar: 83 g
  • Fiber: 1 g
  • Cholesterol: 351 mg
  • Calories: 889 kcal
  • Trans Fat: 2 g
  • Saturated Fat: 33 g
  • Fat: 55 g
  • Protein: 8 g
  • Carbohydrate: 96 g
  • Unsaturated Fat: 18 g
  • Serving Size: 1 serving
How to cook:
  1. FOR THE OAT COOKIE:
  2. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  3. In the bowl of a stand up mixer, cream together the butter and sugars until light and fluffy.
  4. Scrape down the sides of the bowl, add in the egg yolk and mix until well combined.
  5. Then add in the flour, oats, salt, baking powder and baking soda.
  6. Cream until well combined (approximately 1 minute).
  7. Put the cookie dough on the baking sheet. Use a spatula to spread it out until its approximately 1/4” thick (the dough may not cover the entire pan).
  8. Bake for 15 minutes until the edges are set.
  9. Then cool the cookie completely.
  10. FOR THE CRUST:
  11. Preheat the oven to 350 degrees F and position the rack in the center of the oven.
  12. Put the prepared oat cookie, brown sugar and salt in a food processor.
  13. Pulse until the mixture is all turned into crumbs. (If you don’t have a food processor, you can break the cookie by hand). Move the mixture to a mixing bowl.
  14. Stir in the melted butter and knead it into the cookies with your hands until the mixture can form into a ball. (If the mixture is not moist enough to mix into a ball, gradually add in more melted butter 1 tbsp at a time until it does.)
  15. Then divide the mixture evenly in between 2 10 inch pie tins.
  16. Use your fingers to press the cookie dough crust into each pie tin.
  17. Make sure to cover the bottom and the sides of the pie tins.
  18. Then place the pie crusts on baking sheets.
  19. FOR THE FILLING:
  20. In the large bowl of a stand up mixer with a paddle attachment, combine the sugar, brown sugar, milk powder, corn powder and salt on low speed.
  21. Then add in the melted buttered mix for 2-3 minutes until the dry ingredients are moist.
  22. Then add in the heavy whipping cream and vanilla extract.
  23. Mix on low speed until just combined. Scrape down the sides of the bowl. Then add in the egg yolks.
  24. Mix them into the filling until just combined on low speed. Be careful not to over mix.
  25. Then divide the filling evenly between the 2 pie crusts (filling the crusts approximately 2/3 of the way full). Bake on the center rack for 15 minutes until the top of the pies are golden brown but still jiggly.
  26. Then open the oven door and reduce the oven temperature 325 degrees F.
  27. Allow the oven to adjust to this new temperature. Leave the door opened during this time and leave the pies in the oven.
  28. Once the oven reaches 325 degrees F, close the oven door and cook the pie for 5-10 more minutes until the outside edges are set but the center is still jiggly.
  29. Remove the pies from the oven and move them to a wire rack to cool to room temperature.
  30. Then move the pies to the freezer and freeze for 3 hours (or overnight).
  31. Move the pie to the refrigerator for 1 hour prior to serving so that the pie can defrost out slightly.
  32. Dust the top of the pie with confectioner’s sugar right before serving and enjoy!
Notes: Christina Tosi Milk Bar Pie, Preheat oven to 350°F. Line a sheet pan with parchment paper. Combine 57 grams of the butter, 38 grams brown sugar, and the granulated …
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