Crack Pie

This recipe comes from Christina Tosi, pastry chef at Momofuku Milk Bar in New York.

According to what I've read, people really like this pie and want to keep eating it after trying it, hence the name Crack Pie. I knew I just had to make this crack pie to see if it's all it's cracked up to be...HA!
All kidding aside, it was a good pie. Really good. Other reviewers have called the taste similar to pecan pie without the pecans. I have never had pecan pie so I wouldn't know. Jason and I tried it and the first thing we thought was blondies. It tastes like BLONDIES in pie form! Probably from all the brown sugar, but what's not to love about that? The crust is really good and I think it would be good in other pie recipes as well.
I especially liked the fact that the recipe used powdered milk, I have a big bag of it from making ciabatta bread and I don't know what else to use it on. I don't know if this is something I will make very often, as blondies are alot easier to make and will supply me a similar taste, but it is yummy and worth trying.

Crack Pie
From Bon Appetit

Oat Cookie Crust:
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt

3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting, I forgot to dust mine)

For the crust:
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Note: this dough was one of the stickiest doughs I have ever worked with, I had to spread it with my hands and really buttered them.

Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

For the filling:
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. 
Can be made 2 days ahead. Cover; keep chilled.


Cookie Angels

At my work, they have members bring cookies every Sunday and the people who sign up to bring them are called "cookie angels." My manager Vanessa and I signed up together and I made these sugar cookies inspired by Amanda's (@ I am Baker) V-day cookies. I loved the hearts and wanted to give it a try. Again, these are blurry phone pictures because I took them with my phone. Someday I will get around to buying batteries for our digital camera!

These were made with royal icing. I wanted to make them blue and white but I think the blue is lighter than I had hoped, I was just afraid to put too much coloring in because I have heard that too much will make it taste bitter.  

I still have alot to work on, but I think I am content with how they turned out.


My First Order

Jason took the cake I made in my final class to work and someone wanted me to make a birthday cake! This is what I ended up with. It was a carrot cake using this recipe (without nuts) and a cream cheese frosting. The cake was pretty good, I made a little cupcake with some of the batter. The picture isnt very clear, I took it with with my phone... but I think it came out ok for my first order. Yay!


Last Wilton Class

Tonight was my last Wilton class at Michaels and this is my final cake. The colors are a little off in the picture, in reality the roses are pink not orange. But I think it came out ok!
Yes, for my last class I probably should have used more of a variety of techniques but I ran out of time. Hopefully I will be able to continue the Wilton classes in the future, I did like it and now I know what to do with all those pastry tips I have.
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