Lobster night!!!!!! For the past three years my roommates, my friends Nicole & Matt, and Christopher have gotten together to indulge in a lobster dinner. The event started after I confessed to Nicole that I had never had lobster before and she insisted that we buy some lobsters, kill them, and eat them!
The first year we sat on our back deck making a mess of lobsters, potatoes, rolls, corn, salads, and cupcakes. To be perfectly honest, I didn’t really like the lobster that year! It was a great dinner party, I just had a hard time swallowing the lobster. It’s an awesome experience to start the night with a living creature and ending the night eating it’s insides.
The second year went smoother and we lost the unneeded food like starches and I enjoyed the lobster much, much more! And the most important contribution to the second lobster night was crack pie. I had only heard about it because of another foodie friend raving about it like crazy and sending me the link to the recipe. So I made it, I was skeptical, but then we ate it. And we each had a second piece, and then we stopped cutting pieces and just started eating straight out of the pie tin. We were crack pie converts!
I have no idea what makes crack pie so incredibly delicious, it just is. It’s like the feeling you have after eating a delicious dessert in a dessert. Crack pie is sweet and creamy with the right amount of crunch from the oatmeal cookie crust. You know you’re making something serious when you bake a cookie for the sole purpose of turning it into crust! If you don’t believe my description, that’s fine, but please, make yourself some crack pie, and try tell me you’re not a convert!
Adapted from Momofuku Milk Bar Cookbook, page 246
Yields – 2 pies (12 pieces each)
Oat Cookie – for the crust
8 tablespoons (1 stick) unsalted butter, room temperature
75 grams light brown sugar
40 grams sugar
1 egg yolk
80 grams flour
120 grams rolled oats, old fashioned type
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
- Preheat the oven to 350 F and line a cookie sheet with parchment paper. Spray the parchment paper with cooking spray.
- Beat together the butter and sugars for 2-3 minutes until light and fluffy. Scrape down the bowl and add in the egg yolk, beat to combine for another 2 minutes or until the mixture is white.
- Add the dry ingredients on low speed and beat until just combined.
- Spread as thin as you can onto the parchment paper and bake for 15 minutes or until golden brown.
- Let cool completely.
15 grams light brown sugar
1 gram salt
4-5 tablespoons melted butter
- Break up the oat cookie into small pieces and mix with the brown sugar and salt.
- Use a food processor to grind the mix into fine pieces.
- Mix the pieces with the melted butter, start with 4 tablespoons, add more as needed, and mix until everything is moistened.
- Divide the crust between two greased 10” pie pans and press in evenly.
- Place the pie plates on a cookie sheet to collect drips.
300 grams sugar
180 grams light brown sugar
20 grams milk powder
24 grams cornstarch
6 grams kosher salt
16 tablespoons (2 sticks) unsalted butter, melted
3/4 cup heavy cream
1/2 teaspoon vanilla
8 egg yolks
- Preheat the oven to 350 F.
- Mix the sugar, brown sugar, milk powder, cornstarch, and salt in in the bowl of a stand mixer with a paddle attachment on low speed until everything is well mixed.
- Add in the melted butter and beat for 2-3 minutes or until all the dry ingredients are moist.
- Beat in the heavy cream and vanilla for another 2-3 minutes. Scrape down the bowl as needed. Make sure there are no streaks.
- Beat in the yolks until they are just mixed in. Try not to over beat and add too much air in the mixture.
- Pour the mixture between 2 pie crusts and bake for 15 minutes.
- Open the oven door for 5 minutes and reduce the heat to 325 F.
- Bake the pies for another 5 minutes or until the tops are brown and there is only a slight jiggle when you shake the pan.
- Let cool to room temperature and then wrap in plastic wrap and freeze.
- Remove from the freezer and cut. Keep the pies refrigerated. Garnish with powdered sugar.