Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies!
We were given a choice of 4 pies to bake but I knew as soon as I read the challenge that I would start with the crack pie. I’ve long had a fascination with all things David Chang, despite having never made it to one of his restaurants (including the one I could, at a stretch, walk to). His book Momofuku is the most entertaining cookbook I’ve ever read. The only downside is that it doesn’t have the recipe for crack pie or compost cookies. Luckily, the recipe for crack pie is available online.
So how does a pie earn the title of “crack pie”? By being packed full, almost to the point of bursting, with butter, sugar, and cream. The base is a rich, sweet, oat biscuit which is then crumbled and combined with more butter and sugar. The filling is a mixture of cream, egg yolks, butter and sugar. The end result is an intensely rich, gooey heart attack waiting to happen. Not my idea of crack, but we’ve covered the fact that I do not represent the majority of the population in previous posts.
On to some pictures:
I took the pie to a party, where there was some confusion about why I would bring a cracked pie. Having dealt with that, it was eaten with varying degrees of gusto. I saw some people scrape their plates soon while others sat back, visibly defeated. It’s a hard core pie.
Thanks Rachael! And thanks David Chang for your cookbook and for loving brussels sprouts.