2:09 PM You saw it already: this year's Thanksgiving topic on OFF COLOR is "pie season". I showed you same basic recipes to bake the best pie crusts and gave you a little inspiration along the way. Thanksgiving is coming closer and closer. Still not sure what to serve? 
Unsure, if a traditional pumpkin pie is just... too traditional? You want to impress your guests...give them a little sexy feeling for the end of the evening. 

A delicious dinner is great, but a sexy and seductive dessert is a dream coming true. 

I got you. 

If I'd host a Thanksgiving or a Friendsgiving dinner this year, I'd chill af and shine with my favorite pie from my favorite bake shop: Milk Bar. I have posted a lot from Milk Bar lately... and I won't stop, haha. I just love Christina Tosi. (and I love dessert...)

I never had a slice of the famous crack pie in NYC, because I rather wanted to bathe in their cereal milk and cookies. At Target, I was even thinking about buying the crack pie mixture to go crazy in my kitchen at home - I didn't do it... 

Then, this summer (I baked the pie when it was super tropical outside, haha), I decided to finally dive in and just enjoy what everyone is freaking out about. 
To be honest, I couldn't enjoy the cake, because I was busy celebrating like the rest of the world. I was dancing, shaking my booty, and floating on cloud 9 - this is unbelievably good. SO GOOD! 

Thanksgiving, Christmas, or simple parties - you are all saved with this legendary pie. 
Milk Bar is offering the recipe on their website, so let's appreciate this recipe and dance a little crack pie dance!  
Happy pie baking this week, lovebirds!



MILK BAR'S CRACK PIE 
makes 2 (10-inch) pies; each serves 8 to 10


*This recipe makes two pies (two pies are always better than one), but you can always keep the second pie frozen if need be!

YOU NEED 1 recipe oat cookie + 15 g (1 tbs tightly packed) light brown sugar + 1 g (1/4 tsp) salt
55 g (4 tbs) butter, melted, or as needed + 1 recipe crack pie® filling + confectioners’ sugar, for dusting

OAT COOKIE RECIPE
makes about 1 quarter sheet pan


YOU NEED 115 g (8 tbs) butter, at room temperature + 75 g (1/3 cup tightly packed) light brown sugar + 40 g (3 tbs) granulated sugar + 1 egg yolk + 80 g (1/2 cup) flour + 120 g (1 1/2 cups) old-fashioned rolled oats + 0.5 g (1/8 tsp) baking powder + 0.25 g (pinch) baking soda + 2 g (1/2 tsp) kosher salt + pam or other nonstick cooking spray (optional)

1. Heat the oven to 350°f.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. scrape down the sides of the bowl with a spatula. on low speed, add the egg yolk and increase the speed to medium­ high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
3. On low speed, add the flour, oats, baking powder, baking soda, and salt. mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. the dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. scrape down the sides of the bowl.
4. Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a silpat. plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is 1/4 inch thick. the dough won’t end up covering the entire pan; this is ok.
5. Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top and puffed slightly but set firmly. cool completely before using. wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.


CRACK PIE® FILLING
makes enough for 2 (10-inch) crack pies®


you must use a stand mixer with a paddle attachment to make this filling. it only takes a minute, but it makes all the difference in the homogenization and smooth, silky final product. i repeat: a hand whisk and a bowl or a granny hand mixer will not produce the same results. also, keep the mixer on low speed through the entire mixing process. if you try to mix the filling on higher speed, you will incorporate too much air and your pie will not be dense and gooey-the essence of crack pie®.


YOU NEED  300 g (1 1/2 cups) granulated sugar + 180 g (3/4 cup tightly packed) light brown sugar
 + 20 g (1/4 cup) milk powder + 24 g (1/4 cup) corn powder + 6 g (1 1/2 tsp) kosher salt + 225 g (16 tbs) butter, melted + 160 g (3/4 cup) heavy cream + 2 g (1/2 tsp) vanilla extract + 8 egg yolks


1. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
2. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist. 
3. Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disap­peared into the mixture. scrape down the sides of the bowl with a spatula.
4. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. mix on low speed until it is.
5. Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.


Let's finish this all up. 

1. Heat the oven to 350°f.
2. Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (if you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)
3. Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. if it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and knead it in.
4. Divide the oat crust evenly between 2 (10-inch) pie tins. using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
5. Put both pie shells on a sheet pan. divide the crack pie® filling evenly between the crusts; the filling should fill them three-quarters of the way full. bake for 15 minutes only. the pies should be golden brown on top but will still be very jiggly.
6. Open the oven door and reduce the oven temperature to 325°f. depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. keep the pies in the oven during this process. when the oven reaches 325°f, close the door and bake the pies for 5 minutes longer. the pies should still be jiggly in the bull’s-eye center but not around the outer edges. if the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so.
7. Gently take the pan of crack pies® out of the oven and transfer to a rack to cool to room temperature. (you can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you’re in a hurry.) then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product—freezing is the signature technique and result of a perfectly executed crack pie®.
8. If not serving the pies right away, wrap well in plastic wrap. in the fridge, they will keep fresh for 5 days; in the freezer, they will keep for 1 month. transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before you’re ready to get in there.
9. Serve your crack pie® cold! decorate your pie(s) with confectioners’ sugar, either passing it through a fine sieve or dispatching pinches with your fingers.



A flavorful bottom with the smoothest and sweet filling I can't describe. Reading the ingredients, I never thought something delicious would come out of this... 
I am in love with the crack pie. 
Surprise your loved ones with this!