Pecan "Crack" Pie - Caity
Crack pie. I saw the recipe on Pinterest and was immediately intrigued. Why is it called crack pie? Is it because the filling cracks as it cools? Is it because it has crack in it? Is it because it is so good you'll quickly want more? Now that I have tried it, I know it's because it is SO GOOD!
Growing up, I never really liked pecan pie until I tried a pecan pie made by a family friend, Rhonda Dodson. She made her grandmother's recipe which was a combination of two classic southern pies, pecan pie and chess pie. It was amazing! The inside was sweet and dense and custardy without the use of corn syrup. I have made several different recipes for pecan pies and found that I never like the ones with corn syrup. In my opinion, they are too sweet and leak out all over the place. You cut your pie and the next thing you know, you have pie crust in pie filling soup.
Crack pie is somewhat similar to a chess pie, but also very different. This particular recipe comes from the restaurant in New York, Momofuku's Milk Bar, a restaurant well known for sweets and big tasty pies. I made some small changes and I decided to add pecans so that I had an excuse to make it for Thanksgiving. It would be good both ways if you really don't like pecans.
This is a good pie for Thanksgiving because it's supposed to be served cold. You can make it up to 2 days beforehand and throw it in the fridge. This recipe does include a homemade oat cookie crust which is really amazing and I think you should try it BUT if you're short on time and desperate for a little crack (hahaha) then I think a graham cracker or regular pie crust would be okay substitutes.
One year ago: Orange and Herbs Turkey Brine
Two years ago: Thanksgiving Stuffing
what you'll need:
Oat Cookie Crust
Non-stick vegetable oil spray
1 stick plus 1 Tbsp unsalted butter, room temperature
5 1/2 tbsp (packed) brown sugar
2 tbsp white sugar
1 large egg
3/4 cup plus 2 tbsp old-fashioned oats
1/2 cup all purpose flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp kosher salt
Filling
3/4 cup white sugar
1/2 cup (packed) brown sugar
1 Tbsp nonfat dry milk powder (I used powdered coffee creamer)
1/4 tsp kosher salt
1/2 stick unsalted butter, melted and slightly cooled
1/3 cup heavy whipping cream
4 large egg yolks
1 tsp vanilla extract
1 cup roughly chopped pecans
Preheat the oven to 350 F. Line a small baking pan a baking sheet with and coat with nonstick spray.
To make the crust:
Combine 6 Tbsp of room temperature butter, 4 Tbsp brown sugar and 2 Tbsp white sugar in a medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes. Add 1 egg and beat until pale and fluffy.
Add oats, flour, baking powder, baking soda and salt and beat until well blended, about 1 minute.
Spread the oat mixture onto the prepared baking pan and spread to the edges. This will form one giant cookie.
Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
While the cookie is baking you can skip down and start the filling if you'd like. Or you could sit down and watch TV for 17-18 minutes. Both sound good!
Using your hands, crumble the oat cookie into a large bowl. Add 3 Tbsp butter and 1-1/2 Tbsp brown sugar. Mix well using your hands until the mixture sticks to itself.
Transfer mixture to a 9 inch diameter glass pie dish. Using your fingers, press the crust evenly onto the bottom and sides of the dish.
To make the filling:
Preheat the over to 350 F. Whisk the brown sugar, white sugar, milk powder (or coffee creamer powder) and salt in a medium bowl.
Add the melted butter and whisk until blended.
Add cream, egg yolks and vanilla and whisk until well blended.
Stir in 1 cup roughly chopped pecans.
Pour filling into crust.
Bake pie for 30 minutes (filling may begin to bubble). Reduce the oven temperature to 325 F. Continue baking until the filling is brown in spots and set around the edges, but the center still moves slightly when the pie dish is gently shaken.
Cool the pie for 2 hours on the counter then chill uncovered in the refrigerator overnight. Cut pie into wedges and serve cold.
This pie can be made 2 days ahead of time. Cover and keep chilled until ready for use.
One year ago: Orange and Herbs Turkey Brine
Two years ago: Thanksgiving Stuffing
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