Saturday, June 19, 2010

Crack Pie - How Sweet It Is

Happy Birthday Chris!  Let's eat pie!  I've already written about Crack Pie back in April, after our trip to New York and our discovery of this magical dessert at Momofuku's Milk Bar.  I wanted to surprise Chris with a birthday dessert, and while thinking about chocolate molten cakes, teacup souffles, white chocolate something, Crack Pie suddenly charged into my head.  Remembering last time my pie was a little too soft and wet and sweet to a point that just thinking about it made my teeth hurt, I made a couple of adjustments to the recipe I found online from the LA Times.   


For the filling, I lowered the sugar content in the filling as follows:
1 1/4 cups sugar instead of 1 1/2
2/3 cup of brown sugar instead of 3/4
Next time I will try to go even less as it was still ultra sweet, but I wasn't sure how it would affect the consistency of the filling. 
For the bake time, I increased the baking at the lower temp (325f) by 5-7 minutes.  The recipe was for 2 pies.  One of my tins was 10" and the other 9", so the 9" one got slightly more bake time because of the slightly thicker filling.  I also added 1 tbsp of flour to filling mixture in hopes it would give it a little body.


When the girls discovered I was making Crack Pie, a celebratory dance was done.. apparently, so far, the most exciting discovery of the summer.  Crack pie, how we love thee...

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