If you are wondering how you can prepare the famous Christina Tosi Crack pie at home, let me help you out. I’ll guide you through my copycat recipe for this pie from Christina Tosi’s cookbook.
I tried this recipe, though it needed a lot of ingredients and long procedure to follow but it came out perfectly for me. I hope this can also work for you. It would be important to follow the steps if you want to have an exact copycat of Christina Tosi crack pie.
However, you may want to be creative in the process or even use your own substitute of ingredients that may suit your taste – that is if you want to have a slightly different crack pie.
Of course, experimentation when it comes to cooking is a way to discovering what may actually become the best.
Therefore, read through this recipe and try it out.
Christina Tosi Crack Pie Recipe
Christina Tosi Crack Pie Recipe
For the crust
- ½ cup softened and divided salted butter
- 1/3 cup packed brown sugar
- 2 tbsp. Granulated sugar
- 1 egg (large)
- ½ tsp. vanilla essence
- 1 cup of oat (well rolled)
- 1/3 cup all-purpose flour
- ½ tsp. salt
- ¼ tsp. baking powder
- 1/8 tsp. baking soda
For the filling
- ¾ cup of granulated sugar
- ½ cup packed brown sugar
- 2 tbsp. powdered milk
- ¼ tsp. salt
- ½ cup melted salted butter
- 6 tbsp. heavy cream
- 1 tbsp. vanilla extract
- 4 egg yolks
- Powdered sugar
- Preheat oven to 350 degrees Fahrenheit and line a parchment paper on a baking sheet.
- In a mixer, cream together 2 tbsp. granulated sugar, 1/3 cup brown sugar, and 6 tbsp. of butter for about 3 minutes or until light and fluffy. Run the mixer at medium speed and scrape down the bowl side.
- Beat in the egg and ½ tsp. vanilla extract and continue mixing for an extra 2 minutes.
- Reduce to low speed and mix in 1/3 cup of all-purpose flour, 1 cup of rolled oats, 1/8 tsp of baking soda, ½ tsp. salt, and ¼ tsp. baking powder.
- I then spread this cookie dough on the prepared baking pan to about ¼ inch thickness. You do have to fill it on the whole pan since it will still be broken up later.
- Bake for 15 minutes or until the top turns golden.
- Transfer the baking pan from the oven and onto a cooling rack.
- Meanwhile, beat together the 2 tbsp. milk powder, ¾ cup granulated sugar, ¼ tsp. salt and ½ cup brown sugar. Add in the ½ cup melted salted butter and mix well until all the ingredients are wet.
- Mix in the 6 tbsp. heavy cream and 1 tsp. vanilla extract and beat for another 2-3 minutes.
- Keep the mixer to low speed and add in 4 egg yolks. Mix for 3 minutes or until the mixture turns glossy.
- Once the cookie cools completely, break it up into pieces. Put the remaining ½ cup softened salted butter and the cookie pieces into a food processor and process until crumbly.
- Press the cookie crumbs to cover the bottom and sides of a 9-inch pie baking dish.
- Place the baking sheet with the pie on the middle rack of the oven and bake for 15 minutes.
- Rower the oven temperature to 325 degrees Fahrenheit and bake for another r 15 minutes or until the top is relatively brown and not very jiggly.
- Place the pie on a cooling rack for 30 minutes, then wrap it with tin foil and freeze for 2-3 or overnight. If frozen overnight, transfer the pie from the freezer to the fridge an hour before serving it.
- To serve, garnish with powdered sugar and serve.
- While preparing the cookie dough on the baking pie, don’t mind about it filling the pan. The dough will later be broken up to be processed in the food processor, so the appearance doesn’t matter at this point.
- While baking the pie, ensure the top edges attain a beautiful golden brown color, and the center butter filling appears pale yellow. If it’s still very jiggly, bake for an extra 5 minutes.
- Make sure to tightly wrap the pie in a tin foil before freezing. This gives the crack pie a dense and chewy consistency, similar to a milk bar pie.
Serving size: 1 slice
- Calories: 350 kcal
- Fat: 22 grams
- Saturated fats: 13 grams
- Cholesterol: 95 grams
- Sodium: 270 milligrams
- Carbohydrates: 35 grams
- Fiber: 0 grams
- Sugar: 25 grams
- Protein: 3 grams
Although Christina Tosi’s crack pie recipe may take time, the yumminess you get at the end is worth it. One thing I love about this recipe is that you can prepare it ahead of time and freeze it to enjoy later.
You can also double the ingredients for more pies, so I don’t have to redo the process every time.
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