I hadn’t made a cake in a while, so I spent a bit of time trawling the internet for inspiration.
I performed the usual Google searches, ‘best cake recipe’…. ‘top cake recipe’ …. but didn’t come across anything really special.
I just wanted something sweet and different; it didn’t really have to be cake. So I widened the net a little, ‘best dessert recipe’, ‘favourite dessert recipe’……
It was when I searched for ‘amazing dessert recipe’ that I came across Crack Pie.
Intrigued by the name I did a bit more research. It turns out the name is in reference to the pie’s addictive properties. The inventors of the dish likening it’s affects to something of a slightly more illicit nature. It also has some pretty favourable reviews so I decided I’d stumbled upon my latest culinary experiment.
I found the recipe itself to be very true to form. It took roughly as long to make as it said it would – which was a refreshing change. I normally find that recipes are quite optimistic in time estimates – that or perhaps my speed at following directions isn’t up to scratch!
None of the techniques were overly difficult – I think the hardest part was getting the cookie dough to spread evenly on the baking sheet!
The recipe says you can use either a 10 inch or a 9 inch pie tin – but to just cook 5 minutes longer if using the smaller of the two. I opted for two 9 inch glass baking dishes and with the suggested 5 minutes extra cooking time it seemed to work out fine.
I can’t comment on whether this cake is as addictive as crack cocaine - but it was definitely delicious in an indulgent ‘I’m pretty much just eating butter, sugar and eggs and it tastes incredible - oh my!!’- kind of way. (Here’s a tip – don’t Google the calorie count of this pie, before or after consumption. It’s just one of those things in life that you’re better off not knowing)
The centre was gooey and very more-ish as promised. The crust did have some unexpectedly awesome hits of saltiness too. It was kind of like eating the best cheesecake base you could possibly imagine but without the cheesey part.
Which I hate to say…kind of made it feel like it was missing something.
As the recipe makes two pies we got to eat/demolish one as a test run. For the serving of the second pie (the next day – we weren’t complete piggies) we added strawberries, kiwi fruit and some whipped cream.
In my humble opinion this only added to the experience. The pie is so very very sweet that the strawberries and kiwi fruit were tart by comparison. This balanced out the sugar hit really well. And the cream, well almost everything tastes better with a bit of cream doesn’t it!?
Would I make this pie again?
Definitely – the fruit and cream were on the spot added extras… but I’m sure there are many other toppings that would finish off this pie perfectly. It would only be right for me to attempt a few more surely… anything for one more bite… just one more bite..
Taken from the Momofuku Recipe in the LA Times
Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.