Cooking & Baking
Related: About this forumAnybody make a crack pie?
I'm going to make this tomorrow. Wish me luck. It is a recipe by the chef Christina Tosi of Master Chef fame. I can't wait. Will let you know how it turns out.
https://www.bonappetit.com/recipe/crack-pie
PoliticAverse
(26,366 posts)Major Nikon
(36,814 posts)RockRaven
(14,783 posts)It looks like a sugar/fat/salt bomb. That's usually the road to a pleasing dish.
sir pball
(4,726 posts)Never going to forget the first time I had it, back when I was in culinary school and there was just the OG milk bar over on 2nd - had a couple of drinks after class then somebody said "Let's go get some crack pie!" It definitely lived up to the name...I still grab a slice fairly regularly, but not too often - it's intense enough to be a once a month or so treat. Never felt the urge to bake one, no way I'd want to eat 8 pieces before they went stale.
Mike Rows His Boat
(389 posts)Cut the sugars in half and itd be a great pie.
sir pball
(4,726 posts)Ten years ago when Tos was first making her name at the original Momofuku milk bar, she was kind of making waves in the NYC culinary scene with the amount of salt she was adding to all her desserts - the original Candy Bar Pie was so seasoned that you could actually taste the salinity when you got a bite that included a pretzel. Ditto the Corn Cookie, it's got a little tang that plays off the sweetness of the corn for an amazing experience.
Glancing at that recipe (that's no doubt been adapted for home cooks), I'd take the "generous" remark for the salt to mean double it, at least. Maybe start with the 1/4t, taste, add more as needed. If you're near a milk bar outpost, grab a slice and compare it to homemade, you'll see what I mean. And also need some water afterwards - it's delicious but definitely a thirst inducer!!
Luciferous
(6,067 posts)baking stuff is packed up but I will have to try making that after the move.
dem in texas
(2,672 posts)The crust is like an oatmeal crust used in date bars, the filling is like the filling for a Southern chess pie. Sounds tasty, not sure I'd adhere to recipe, I would use 3 minute oats and substitute some other milk product for the dry milk. maybe just leave it out and up the cream, Then would not need to buy old fashion oats or dry milk., two products I don't usually keep for cooking.
Not to worry, have 3 minute oats, brown sugar. And plenty of butter and cream are always on hand.
I was planning on baking a dessert for this week-end. May give this pie a try.