Butterscotch Cream Pie

Fall is a time to go rustic, don't you think? And what better way to go rustic than with a pie! To be honest, I'd never really heard of Butterscotch Cream Pie before I stumbled upon this recipe recently, but once I did I thought it sounded delicious. Why are we not making more cream pies these days? To be fair, when you think fall, you don't really think cream pie, but when you think summer, you don't necessarily think butterscotch either, so this might be just the ticket to cross that divide.

Making any pie for me can be pretty annoying, though. I'm just not one with the pie crust, you guys. If it's your simple ground up crackers crust, great, but when it's this type of situation where I have to chill and roll and chill and blind bake and all that jazz, it always feels rather daunting. I need a better rolling pin, that's number one, and maybe it wouldn't be so bad. And, if I'm being honest, this crust did break on me when it blind baked. Does that matter in the end? Not really. Because you make the filling separately and it's already semi-set when you put it into the pie, it doesn't seep through, so it was really no big deal. And, it must be admitted that a traditional pie crust holds up a lot longer than a graham cracker one, which loses its crunch and crispness very quickly.

Does this pie scream butterscotch at you? No. It's a delicate flavor, and if I didn't tell you it was butterscotch ahead of time, you'd probably just think it was some kind of sugary cream pie. And you wouldn't be wrong. Essentially what you're making here is a pastry cream filling with a whipped cream topping. Ain't nothing wrong with that, friends. 

Butterscotch Cream Pie
Author: Jen @ Fresh From The…
Servings: 8
Prep time: 02:00
Cook time: 00:30
Total time: 05:30

A rustic and delicately delicious cream pie.

Ingredients:

Graham Cracker Coated Pie Shell
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 6 tablespoons unsalted butter, chilled, cut into 1/4 inch pieces
• 4 tablespoons vegetable shortening, chilled
• 3-4 tablespoons ice water
• 1/2 cup graham cracker crumbs (about 3.5 full crackers ground up)
Butterscotch Cream Filling
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup evaporated milk
• 5 large egg yolks
• 6 tablespoons unsalted butter
• 1 cup light brown sugar
• 2 cups whole milk
• 1 1/2 teaspoons vanilla extract
Whipped Cream Topping
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. For the Crust: Mix flour, salt, and sugar in food processor fitted with the steel blade. Scatter butter pieces over mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than a small pea, about four more one-second pulses. Turn mixture into medium bowl.
2. Sprinkle 3 tablespoons of the water over mixture. Using rubber spatula, fold water into flour mixture, then repeatedly press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more water if dough will not come together. Shape dough into ball with hands, then flatten into 4-inch wide disk. Dust lightly with flour, wrap in plastic, and refrigerate 30 minutes before rolling.
3. Generously sprinkle 18-inch work area with 2 tablespoons graham cracker crumbs. Remove dough from wrapping and place in center of work area. Scatter a few more crumbs over disk top. Roll dough from center to edges to make 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top, as necessary, to heavily coat dough. Flip dough and continue to roll, without rotating, into 13-inch disk just under 1/8-inch thick.
4. Fold dough in quarters, then place dough point in center of 9-inch Pyrex pie pan. Unfold dough to cover pan completely, with excess dough draped over pan lip. Trim and flute crust.
5. Refrigerate dough until firm, about 30 minutes. Prick shell at 1/2-inch intervals to keep dough from ballooning during baking (illustration 5). Press a doubled 12-inch square of aluminum foil inside pie shell. Prick foil to prevent further ballooning. Refrigerate to let dough relax, at least 30 minutes longer. Note: I used parchment paper with pie weights instead of pricked aluminum foil.
6. Adjust oven rack to lowest position and heat oven to 400 degrees. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and golden brown in color, about 10 to 15 minutes longer. Transfer to wire rack and cool completely.
7. For the Filling: Dissolve cornstarch and salt in evaporated milk; whisk in egg yolks and set aside.
8. Meanwhile, heat butter and brown sugar in medium saucepan over medium heat until candy thermometer registers 220 degrees, about 5 minutes. Gradually whisk in whole milk. Once sugar dissolves, gradually whisk in cornstarch mixture. Continue cooking until mixture comes to boil; cook 1 minute longer. Turn off heat, then stir in vanilla. Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, 20 to 30 minutes. Pour filling into pie shell and, once again, place sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours.
9. Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.

Recipe from Cook's Country

Milk Bar Blondie Pie

Sweetness is something you come to expect from a Christina Tosi recipe. There's no doubt about that. And this blondie pie is no exception. Hoo boy it is SWEET! Can barely even eat a thin slice type of sweet. But! It's not as sweet when you get more of the crust in with a bite, so I think my crust was a little too thin in the bottom versus the sides.

This pie and the crack pie are interesting -- they aren't your traditional type of pie with some kind of specific filling like fruit or nuts. Instead their fillings are kind of...sugar? Basically, you're just eating a sugar pie, is what I'm saying. This here blondie pie does have some added cashews, but they are very, very subtle. You wouldn't know it had cashews unless someone told you, really.

So the question is - did I like this pie? I'm not super sure, to be honest. I probably wouldn't ever make it again, so I guess that's saying something. Do I have a desire to eat it now that it's here and available? Sometimes. It's just a bit too sweet for me, and that's coming from someone with a serious sweet tooth!

I do wonder if making this at home just doesn't translate. In the cookbook, Tosi says that this is her favorite pie, and I can't believe her favorite would be one that's way too sweet. The crack pie is also sweet, but not in the same way. That said, this blondie pie doesn't even seem to be on the Milk Bar menu right now, so maybe others weren't feeling it as much either.

I also overcooked it a little, I think. I wasn't sure whether the middle was done enough, and you can see the edges of my crust got a little burnt. But also, she never uses deep-dish pie tins, and that's pretty much all I have, so the crust went up a bit higher on the sides than it would have otherwise. The middle was still very gooey regardless of whether I actually overcooked it, so I can't really be sure there either.

It's still an interesting pie, for sure! Maybe others would like it more than me, so don't take my feelings as the be-all end-all of it all-all.

Milk Bar Blondie Pie
Author: Jen @ Fresh From The…
Servings: 8
Prep time: 00:40

Cook time: 00:30

Total time: 01:10

Christina Tosi's Blondie Pie from the Milk Bar Cookbook.

Ingredients:

• 3/4 recipe (255 g or 1 1/2 cups) Graham Crust (recipe below)
• 1 recipe Blondie Pie Filling (recipe below)
• 1 recipe Cashew Praline (recipe below)

Instructions:

1. Preheat the oven to 325F.
2. Dump the graham crust into a 10-inch pie tin. Press the crust firmly into the tin, covering the bottom and sides evenly. Set side while you work on the rest.
3. Put the pie tin on a sheet pan and pour in the blondie pie filling. Bake for 30 minutes. It will set slightly in the center and darken in color. Add 3 to 5 minutes more if needed. Let cool to room temperature.
4. Just before serving, cover the top of the pie with the cashew praline.

Graham Crust

Ingredients:

• 190g (1 1/2 cups) graham cracker crumbs
• 20g (1/4 cup) milk powder
• 25g (2 Tablespoons) granulated sugar
• 3g (3/4 teaspoon) kosher salt
• 55g (4 Tablespoons) butter, melted
• 55g (1/4 cup) heavy cream

Instructions:

1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The mix should hold its shape when squeeze tightly in the palm of your hand. If it doesn't, melt and additional 14 to 25 g (1 to 1 1/2 Tablespoons) butter and mix it in.
3. Use as directed above. Extra graham crust can be stored in an airtight container at room temperature for 1 week or in the fridge or freeze for 1 month. The extra leftovers you can put on top of some ice cream or something?!

Blondie Pie Filling

Ingredients:

• 160g (5 1/2 ounces) white chocolate
• 55g (4 Tablespoons) butter
• 2 egg yolks
• 40g (3 Tablespoons) granulated sugar
• 105g (1/2 cup) heavy cream
• 52g (1/3 cup) all-purpose flour
• 1/2 recipe Cashew Brittle (recipe below)
• 4g (1 teaspoon) kosher salt

Instructions:

1. Combine the white chocolate and butter in the microwave-safe bowl and gently melt them on medium, in 30-second increments, stirring between blasts. Once melted, whisk the mixture until smooth.
2. Put the egg yolks and sugar in a medium bowl and whisk together until smooth. Pour in the white chocolate mixture and whisk to combine. Slowly drizzle in heavy cream and whisk to combine.
3. Stir in the flour, cashew brittle, and salt together in a small bowl, then carefully fold them into the filling. Use immediately, or store in an airtight container in the fridge for up to 2 weeks.

Cashew Praline

Ingredients:

• 1/2 recipe Cashew Brittle (recipe below)
• 20g (2 Tablespoons) grapeseed oil

Instructions:

1. Grind the brittle with the oil in a food processor until it has completely broken down and almost liquefied. Store in an airtight container in the fridge for up to 1 month or in the freezer for 2 months.

Cashew Brittle

Ingredients:

• 1 1/2 cups granulated sugar
• 3/4 cup cashews

Instructions:

1. Line a sheet pan with a Silpat (parchment won't work here).
2. Make a dry caramel: Heat the sugar in a small heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan to melt and caramelize evenly. Cook and stir until the caramel is a deep, dark amber, 3 to 5 minutes.
3. Once the caramel has reached that color, remove the pan from the heat and, with the heatproof spatula, stir in the nuts. Make sure they are nice and coated, then dump all of that out onto the prepared pan. Spread out as thin and evenly as possible. The caramel will set into a hard-to-move-around brittle mass in less than a minute, so work fast. Let cool completely.
4. Either in a food processor, or with a zip top bag and rolling pin, break up the pieces as small as possible to the size of short-grain rice. You can store it in an airtight container for about a month.

Recipe from the Momofuku Milk Bar Cookbook

Peanut Butter Pie

Decadent. Rich. Creamy. These are all words to accurately describe this pie, particularly when you combine them all together. This pie is everything you'd probably want in a peanut butter pie, complete with honey roasted peanuts in the crust and sprinkled on top. What more could you ask for?

Well, I suppose you could ask for better photos, and I wouldn't blame you. I took these before it had truly set up in the fridge, so it looks a little more goopy than it actually turns out to be once you've let it do it's thing and set up for more than two hours.

So, I apologize for the lack of better photos. But I must admit, when I see all of the professional-looking photos on some other blogs, I just think to myself my goodness, how long does that take to set up? Can you actually eat any of that once you're done photographing it? Do you just have all of these cute decorations lying around to add to the background, or did you go out and buy a bunch specifically for these photos? I guess I'm just not as dedicated a blogger as some people. Which is probably why I don't have a huge following either. But dang, guys, I have a full time job. I do this on the weekends when I have time, or at night after work, when it's not exactly the best picture-taking hour.

Yep. Some real talk.

Anyway! The point is, this pie is delicious, though you probably don't want to take a huge slice. It really is very rich and satisfies with just a little slice. It lasts for quite a few days, although the peanuts in the crust will not be as crunchy after that few days, so just bear that in mind. Otherwise, get to it and enjoy!

Peanut Butter Pie
Author: Jen @ Fresh From The…
Servings: 8 pieces
Prep time: 15:00

Cook time: 12:00

Total time: 02:27

A rich and creamy peanut butter pie with an added crunch of honey-roasted peanuts in the crust and on top.

Ingredients:

• 9 whole graham crackers, broken into 1 inch pieces
• 3 tablespoons packed light brown sugar
• 5 tablespoons unsalted butter, melted
• 1/2 cup honey-roasted peanuts, chopped
• 3/4 cup (3 ounces) plus 2 tablespoons confectioners' sugar
• 3/4 cup creamy peanut butter
• 6 ounces cream cheese, softened
• 1 3/4 cups heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch pie plate. Process graham crackers and brown sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.
2. Transfer crumbs to prepared plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 12 to 14 minutes, rotating plate halfway through baking. Let crust cool completely on wire rack, about 30 minutes. Spread 1/3 cup peanuts evenly over bottom of cooled crust.
3. Using stand mixer fitted with whisk, mix 3/4 cup confectioners’ sugar, peanut butter, cream cheese, and 
3 tablespoons cream on low speed until combined, about 1 minute. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl; set aside.
4. In now-empty mixer bowl, whip 3/4 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture in 2 additions until no white streaks remain. Spoon filling into crust and spread into even layer.
5. In now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons confectioners’ sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours. Sprinkle with remaining peanuts. Serve.

Recipe thanks to Cook's Country

Sour Orange Pie

Are you a fan of key lime pie? Sad that you can only get it during certain times of the year from your favorite restaurants? Well let me tell you about this other pie that, to me, is maybe even better than key lime.

It's a little something called... Sour Orange Pie. Oh yeah.

I admit I didn't know what to expect when making this pie. Would it be really sour? Too sweet? No, it turned out juuuuust right. I guess I shouldn't be surprised when the people behind Cook's Illustrated are the ones with the recipe. Always trust Cook's Illustrated. Because this pie? Is amazing.

You don't even really need that whipped cream on top if I'm being honest. With key lime pie, the whipped cream can cut through some of the sourness of the pie itself, but in this sour orange version, the filling is just sweet enough that you don't really need that extra sweetness on top to cut the sour. It's just as great on its own. But having the orange zest in the whipped cream does give it a little extra somethin' somethin' too, so that's not to say it isn't nice to have it on there. Just don't think you can't have the pie if you don't like/want/can't have whipped cream!

Seriously, go make it! It's not only really delicious, but also dang easy. Tangy, sweet, crunchy crust with a delightfully creamy center. So much yum!

Sour Orange Pie
Author: Jen @ Fresh From The…
Servings: 8 pieces
Prep time: 00:10

Cook time: 00:29

Total time: 03:40

If you love Key Lime Pie, then give Sour Orange Pie a try. It's the orange version of it, and possibly even more delicious!

Ingredients:

Crust:

• 5 ounces animal crackers
• 3 Tablespoons granulated sugar
• Pinch salt
• 4 Tablespoons unsalted butter, melted
Filling:

• 1 (14 ounce) can sweetened condensed milk
• 6 Tablespoons frozen orange juice concentrate, thawed
• 4 large egg yolks
• 2 teaspoons grated lemon zest, plus 6 Tablespoons juice (2 lemons)
• 1 teaspoon grated orange zest
• Pinch salt
Whipped Cream:

• 3/4 cup heavy cream, chilled
• 2 Tablespoon granulated sugar
• 1/2 teaspoon grated orange zest

Instructions:

1. For the Crust: Adjust oven rack to middle position and preheat oven to 350F. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add in melted butter and pulse 8 times until combined. Transfer crumbs to 9-inch pie plate.
2. Using bottom of dry measuring cup, press crumbs firmly into bottom and up the sides of pie plate. Bake crust until fragrant and beginning to brown, 12-14 minutes. Let cool completely, about 30 minutes.
3. For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into pie crust.
4. Bake pie until center jiggles slightly when shaken, 15-17 minutes. Let cool completely. Refrigerate until chilled, at least 3 hours. Or cover with greased plastic wrap and refrigerate for 24 hours.
5. For the Whipped Cream: Whisk cream, sugar, and orange zest in a medium bowl until stiff peaks form, 2-4 minutes. Slice chilled pie and serve with whipped cream.

Recipe thanks to Cook's Country February/March 2017 Magazine

How to Make Your Own Pumpkin Pie Spice

It's that time of year, you know? Time for the fall spices, but especially Pumpkin Pie Spice. It's super easy to go out and just buy a jar of it, but if you have all of the ingredients for the spice on hand in your cupboard already, why buy some pre-made stuff when you can just go ahead and make your own? It's super easy! All you need are the spices, duh, and a container to put them in. I used an old cake sprinkles container, super fancy of course. You can totally see the scrapes on there from where I was trying to get all of the old sticker residue off. Totally high class here.

I actually went out and got all new spices this year, apart from the cinnamon and nutmeg, which aren't very old. But the cloves and ginger I had previously? Let's not talk about it. Also, can I tell you about that Vietnamese extra fancy cinnamon you see above? It's pretty awesome. Very potent, as far as cinnamon goes. Definitely ups the ante in any baked good with cinnamon. My boyfriend is super into Penzeys Spices, so that's why you see so many of them here. I must say, it's pretty fun to just mosey around the shop and smell all the different spices they have. Yum.

Seriously, though, just mix those spices around and you're good to go. Just make sure you've got any clumps out. I did it in a bowl with a fork, but I suspect if you want to do some cha cha chas, you can just shake it all up in your container instead of dirtying another bowl.

The below recipe makes about two Tablespoons, which you can see here fills up a spice container about halfway. You can always double it up and give yourself a full container, or just use up what you have and then make some more. Yeah, in that picture above you can see the residual scrapes leftover on my container. But honestly, do I really need some fancy container, or is it what's inside the container that matters? Is this a metaphor for life? Hmm.

Homemade Pumpkin Pie Spice
Author: Jen @ Fresh From The…
Servings: 2 Tablespoons
Prep time: 00:02

Cook time: 00:00

Total time: 00:02

Prepare for pumpkin season by making your own pumpkin pie spice.

Ingredients:

• 1 Tablespoon cinnamon
• 2 teaspoons powdered ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg

Instructions:

1. Blend all spices together, whether in a bowl with a fork, or sticking it directly in an old spice jar and shaking it up. Just make sure you don't have any lumps.

The best part is that you can now go use this spice on something delicious! Like, perhaps, some Pumpkin Coffee Cake?!

Seriously. Go make this cake if you haven't. It's SO GOOD!

Peanut Butter Ice Cream Pie

Recently, I tried to make a peanut butter pie that was more of a pastry cream filling, you know, without cool whip. Alas, it didn't set up in the fridge. But lo, when I put it in the freezer? What do you know - I actually made peanut butter ice cream pie! Yes, mistakes can sometimes turn into wins! I was actually quite sad at first that it did not set up. And if you would prefer a pie that is less ice cream and more pastry cream, you just need to cook your mixture on the stove a bit longer until it really starts to thicken up. But if you're as big of an ice cream fan as I am, that won't be an issue.

You can totally just eat this pie without any topping, but I had also made some marshmallow fluff/creme and figured it might just be a great idea to put some on top, for a bit of fluffernutter action. Because peanut butter and marshmallow go together extremely well. But, of course, you already knew that. I mean, just look at that. Can you resist that combination of peanut butter, ice cream, graham cracker and marshmallow? I think not.

This pie is sweet without being cloying, and the fact that it's frozen into ice cream actually makes that happen. In case you didn't know, sweetness is harder to taste when things are super cold, so that's why ice creams are always so full of sugar - so that you can taste it! Perhaps this pie would've even been too sweet if it set up like it was supposed to? Regardless, it's quite delicious as an ice cream pie! Enjoy!

Peanut Butter Ice Cream Pie
Author: Jen @ Fresh From The…
Servings: 8 pieces
Prep time: 00:15 

Cook time: 00:40

Total time: 08:55

Not overly sweet, this peanut butter ice cream pie will satisfy both peanut butter and ice cream lovers.

Ingredients:

For the Crust:

• 2 1/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 5 Tablespoons unsalted butter, melted
For the Filling:

• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 2 whole large eggs
• 4 large egg yolks
• 3/4 cup creamy peanut butter
• 1 Tablespoon vanilla extract
For the Topping (Optional):

• Marshmallow Crème

Instructions:

1. If you want the marshmallow fluff topping, make that first. You can make it ahead of time and stick it in the fridge until you want to use it. Directions are here.
2. Now, make your crust. Preheat your oven to 350°F. In a medium bowl, combine your graham cracker crumbs, sugar, and butter. If you end up using something like the Trader Joe's graham crackers, which already have cinnamon and sugar in them, don't add the extra sugar, you don't need it. Anyway, pour your crumb mix into your pie pan and press firmly with your hands, making sure to press all the way up the sides. Using a measuring cup, press the bottom firmly. Then, bake for 15-25 minutes until golden brown. Cool completely on a wire rack. This will take at least an hour, so plan accordingly.
3. Next up, the peanut butter ice cream filling. In a medium bowl, mix together 1/2 cup cream or milk, and cornstarch. Set aside. Pour your remaining milk/cream and add in the sugar in a medium saucepan. Cook over medium heat until it just starts to bubble.
4. Whisk in the eggs and egg yolks into the milk and cornstarch mixture until well combined. Carefully add in about 1/3 of the hot milk mixture to the eggs while you are whisking, to temper the eggs. Once it's warmed up, pour that egg mixture into the hot milk in the saucepan. Over medium-low heat, whisk constantly until it just starts to thicken, coating the back of your spoon, about five minutes. Remove from the heat and whisk in the peanut butter and vanilla until all combined.
5. Pour the peanut butter filling into your pie crust, cover with saran wrap, and stick that in the freezer for eight hours or overnight, until it has firmed up. If you are so inclined, before you cut it up, spread some of your marshmallow creme over the top to make it a fluffernutter ice cream pie.
6. If you are only going to eat a few pieces, I would recommend just spreading the creme onto the individual pieces as I'm not sure how it would freeze on the top. Because yes, you definitely need to keep whatever leftover pie there is in the freezer. Since it's ice cream pie and all!

In Photos:

Mix together your graham crumbs, sugar and butter. (If your grahams already have sugar or cinnamon in them, just add in the butter.)

Press those crumbs into your pie pan. This is a 10-inch pie pan and it was the perfect size. Bake at 350F for 15-25 minutes until golden brown. Let cool COMPLETELY before you do the rest. It will probably take about an hour.

Whisk together 1/2 cup milk/cream and cornstarch in a medium bowl. Set aside for now.

 In a medium saucepan, cook on medium high the remaining milk and your sugar until it just starts to bubble.

Whisk in your eggs and egg yolks into your milk/cornstarch mixture until well combined.

You take a bit of the milk mixture and add it into the egg stuff and whisk, whisk, whisk. This is tempering the eggs so they don't just cook. Then, add that egg mixture back into the saucepan and cook on medium low until it just starts to thicken, coating the back of your spoon/spatula. This will take probably about five minutes.

Take that off the heat and add in the peanut butter.

Pour into the prepared pie pan, cover with saran wrap, and stick that in the freezer for 8 hours or overnight.

Once it's frozen, you can cut 'er up and chow down. Or, if you're feeling so inclined, spread on your marshmallow cream.

With the marshmallow cream on top!

Crack Pie

Today I bring to you something you may have already heard of. Or maybe not. I confess, being from the West Coast, I had not even heard of Momofuku Milk Bar until my boyfriend told me about it and bought me the cookbook. Now I've been indoctrinated into the world of crack pie, and oh man, it really is that good. Yes, this is the infamous Crack Pie straight from Christina Tosi's recipe book. Or, you know, whatever she decided to put in the cookbook, because who can be sure what really goes on in the Milk Bar kitchen?

Anyhow, this pie really is pretty crazy addicting, which is why I suppose it's called crack pie to begin with. It's sort of like a pecan pie without the pecans, basically just a gooey, sugary pie with a sweet, crunchy crust that is just as yummy as the filling itself. When you're baking it, you're wondering how it's going to turn out, because it just looks like a bunch of eggs and sugar and how can that work? Well it does!

But this isn't a super easy recipe, you know. It does take some time to put together if you're going to make the whole thing from scratch. First, you have to make the oat cookie for the pie crust. Then you've got your filling, then you put that all together. And on top of all that, once it's baked, you have to wait another four hours until you can eat it! Oh man. No one likes waiting for delicious pie, but it will be worth it.

I actually halved the below recipe, as I did not think having two of these pies around would be a great idea. In the original recipe, it also calls for this stuff called corn powder for the filling, which is basically just food processer-ed freeze-dried corn, except freeze-dried corn is not very easy to find, so I decided to use flour instead, and you know what? It turned out just fine. Not that I have a real crack pie to compare it to side-by-side, but this is the next best thing to going all the way to New York City!

Crack Pie
Author: Jen @ Fresh From The…
Servings: 2 9-inch pies
Prep time: 00:20

Cook time: 00:45 

Total time: 05:05

Christina Tosi’s Crack Pie from the Momofuku Milkbar Cookbook.

Ingredients:

• 1 recipe Oat Cookie (below)
• 1 Tablespoon tightly packed light brown sugar
• 1/4 teaspoon salt
• 4 Tablespoons (1/2 stick) unsalted butter, melted
• 1 recipe Crack Pie Filling (below)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. In a food processor, or with your hands if you don't have one, combine the oat cookie, brown sugar and salt until it is broken down to a wet sand. Transfer those crumbs to a bowl with your melted butter and knead until the mixture is moist enough to form a ball. If necessary, you can add some more butter.
2. Divide the oat crust evenly between the two pie pans (use 9 inch rather than the 10 inch she calls for in the book). Using your fingers, press it down to cover the bottoms and up the sides of the pans. Put those both on a sheet pan, divide the filling evenly between the two, until they are about 3/4 full.
3. Bake for 15 minutes, until they are a golden brown color, but still very jiggly. Reduce oven temperature down to 325°F and cook for an additional 5-15 minutes. I say that big of a difference, because the original recipe calls for 5 minutes, but I had to keep it in for more like 15 to get it to stop being jiggly around the edges.
4. Take the pies out of the oven and transfer to a wire rack. Let them cool down to room temp, or you can wrap them up and stick them in the freezer for a bit to get them cool faster. Then stick them in the freezer for a few hours to condense, then transfer back to the fridge for at least an hour to get them ready to eat.
5. Sprinkle some powdered sugar on there and dig in!

Oat Cookie

Ingredients

• 8 Tablespoons (1 stick) butter, softened
• 1/3 cup tightly packed light brown sugar
• 3 Tablespoons granulated sugar
• 1 egg yolk
• 1/2 cup all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1/8 teaspoon baking powder
• pinch baking soda
• 1/2 teaspoon kosher salt

Instructions

1. Preheat oven to 350F. Cream the butter and sugars with a mixer on medium-high for about 2-3 minutes, until fluffy and pale yellow. Scrape down the sides, and on low speed, add in the egg yolk. Increase the speed back to medium-high and beat for 1-2 minutes until the sugar granules dissolve.
2. On low speed, add in the flour, oats, baking powder, baking soda, and salt. Mix for a minute until it all comes together. It will be slightly fluffy.
3. On a Silpat-lined sheet pan, spread out the dough until it's about 1/4 inch thick. Bake for about 15 minutes until it looks like a giant cookie - browned around the edges. Cool completely before using in the above. Generally you can make the filling and by the time you're done, it will be cool.

Crack Pie Filling

Ingredients

• 1 1/2 cups granulated sugar
• 3/4 cup tightly packed light brown sugar
• 1/4 cup milk powder
• 1/4 cup all-purpose flour
• 2 sticks unsalted butter
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 8 egg yolks

Instructions

1. Using a standing mixer fitted with the paddle attachment, beat together the sugar, brown sugar, milk powder, flour, and salt on low speed until evenly blended.
2. Add in the melted butter and mix it for 2-3 minutes until all dry ingredients are moist.
3. Add in the heavy cream and vanilla and continue beating on low for 2-3 minutes until all white streaks are gone. Scrape down the sides of the bowl with a spatula.
4. Beat in the egg yolks until they are just combined - don't aerate it, make sure it's on low.
5. Use the filling right away, or you can stick in the fridge until you're ready, up to one week.

Recipe adapted from Momofuku Milk Bar Cookbook

In photos:

The oat cookie mixture all together. I forgot to take photos of the steps, but that's okay! 

Spread that over a silpat-lined baking sheet.

Bake that at 350F for about 15 minutes until it looks like so. Let that cool completely while you make your filling.

All your dry ingredients get mixed together until evenly distributed.

Mix in your melted butter until it's all moist.

Mix in your heavy cream and vanilla until all white streaks are gone.

Then add in your egg yolks until it's nice and even and glossy. I transferred to an airtight container into the fridge for a bit while I made the pie crust.

Take your oat cookie and crumble it up with the brown sugar and salt until it's like a light sand, then add in your butter and mix up until it can be formed into a ball.

Press that into your 9 inch pie pans. It will NOT cover 10-inch pans, so don't try. You maybe can't tell, but this is extremely thin.

Divide your filling between your two pie tins until they are 3/4 full. Bake at 350F for 15 minutes, then reduce temp to 325F and bake for additional 5-15 minutes until the sides are no longer jiggly.

It will come out looking something like this. Let this cool to room temp, then cover and stick in the freezer for a few hours. After that, stick back in the fridge for another hour.

And finally, you can dig in! You can also sprinkle the entire pie with powdered sugar, or just as you take our individual pieces...

This pie looks unassuming, but you will NOT be able to eat just one piece.