Mama Baker

Some neighbourly advice: try this pie.

March 2, 2010 at 5:49 am | Posted in Uncategorized | 1 Comment
Tags: British Columbia, canada, crack pie, gooey, milk bar, momofuku, neighbors, neighbours, oatmeal cookie, usa

I love neighbours. In some ways I wish that life now was what it was in the 50’s, where someone would have the whole block over for bbq’s and neighbours would not only be people you lived beside but also great friends.

I know that this probably still exists in some communities, but sadly it does not where I live. Though it must be noted that I really like our neighbour. And, thank goodness for that because we share a wall!

Anyway, the reason I talk about neighbours is because sometimes I feel very distant from our great neighbour of the South: the good ol’ U.S. of A. Living in British Columbia sometimes makes me feel like I am left out of the loop in regards to food crazes like Momofuku.

Now, I haven’t been to Momofuku or Momofuku’s Milk Bar but it sounds like it has food that would make your mouth smile. I heard about them through Anderson Cooper who is in love with their Crack Pie.

Apparently many people know of crack pie in America, or so it seems. But, everyone I have told about Crack Pie here in BC respond with a quizzical look. I had to explain it to my husband for about 5 minutes:

Me: I am making crack pie!
Hub: Crack what?
–Crack pie.
–Crack pie?
— Yes, crack pie!
— What…? Crack pie? What is it?
— It’s a pie….

That conversation engulfs how mysterious the ever-so-famous Crack Pie is. So for all you Canadians and all you American’s who haven’t tried Momofuku’s Milk Bar Crack Pie go forth and bake your heart out!

Crack Pie
adapted from La Times
Ingredients:

• Two prepared 10-inch-pie crusts (recipe below)
• 1 1/2 cups sugar
• 3/4 cup plus a scant 3 tablespoons light brown sugar
• 1/4 teaspoon salt
• 1/3 cup plus 1 teaspoon milk powder
• 1 cup butter, melted
• 3/4 cup plus a scant 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 8 egg yolks
• Confectionairs sugar for dusting

Method:
Preheat oven to 350 degrees.

In a bowl of an electric mixer fitted with the whisk attachment, whisk together sugars, salt and milk powder on medium speed. With speed remaining on medium, whisk in melted butter and then whisk in cream and vanilla.

Turn mixer to low and gently mix in egg yolks until just combined so as to not add too much air to the batter.

Pour one half of the batter into each pie shell.

Bake one pie at a time at 370 degrees for 15 minutes and then 325 degrees for 10 minutes or until pie is a nice golden colour and slightly jiggles in the centre.

Remove pie from oven and cool on a wired-cooling rack. Once cooled place in the fridge as the pie is meant to be eaten cold.

Dust with confectioners sugar before serving.

Crack Pie Crust
Ingredients:

• Oatmeal Cookie, crumbled (recipe below)
• 1/4 cup unsalted butter
• 1 1/2 tablespoons brown sugar
• 1/8 teaspoon salt

Method:
Place all ingredients in a food processor. Pulse until evenly combined.

Place half of the mixture into one 10 inch pie pan and press oatmeal mixture down to form a thin layer all over the pie pan (bottom and sides). Repeat with remaining oatmeal mixture in another 10 inch pie pan.

Set aside for filling.

Oatmeal Cookie
Ingredients:

• 1/2 cup unsalted butter, softened
• 1/3 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 2/3 cup plus 1 tablespoon flour
• Scant 1/8 teaspoon baking powder
• Scant 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• Scant 1 cup rolled oats

Preheat oven to 370 degrees.

Line a 9×13 inch baking sheet with parchment paper.

In a bowl of an electric mixer fitted with the paddle attachment, on medium speed cream together butter and sugars until light and fluffy. Mix in egg until fully incorporated.

In a medium bowl, sift together flour, baking soda, baking powder and salt.

With mixer on low speed, slowly mix in flour and make sure flour is thoroughly incorporated into mixture. Then stir in oats.

Pour the cookie dough onto the baking sheet and spread out so that it is even.

Bake for 15-20 minutes or until the cookie is a nice golden colour. Remove from oven and place baking sheet on cooling rack. After 5 – 10 minutes transfer cookie from baking sheet on to wired cooling racks.

Once cooled break cookie up into pieces to use for pie crust.