A Cross Between the Infamous Crack Pie & a Chocolate Chip Cookie, this Custard-y Pi-Day Creation is Nestled in a Crunchy Graham Cracker Crust and Loaded with Chewy Oats, Tender Nuts, and Gooey Chocolate. Celebrate National #chocchipcookieweek (+ Pie Day!) with this Utterly Addictive, Sweet/Salty Dessert!
If there is any one dessert that I would/could eat every day for the rest of my life, it would have to be the chocolate chip cookie. IMHO, nothing can beat the warm, soft, buttery, sweet goodness, dotted with gooey, melty, dark chocolate. It’s the ultimate! So comforting…
I have a favorite chocolate chip cookie recipe, and I posted it a while back. I love it because it’s soft and chewy in the middle, a little more toothsome around the edges, and I load it up with whole grains. My kiddos love anything rainbow, so we always have fun pressing m&m’s into the tops of the cookies. But they must be dark chocolate m&m’s! No wimpy milk chocolate in my CCC’s!
When I realized that my day to post for #chocchipcookieweek would fall on another critical foodie holiday (it’s also Pi Day, people! 3/14- get it?), I knew I had to step up my game.
Have you ever had Crack Pie before? I had the distinct privilege late one Saturday night, after gorging myself on multiple courses (including dessert) at the impeccable Hearth restaurant in NYC. After we rolled ourselves out of their cozy little dining room, we noticed we were less than a block away from the legendary Momofuku Milk Bar. Christina Tosi has garnered worldwide fame for her innovative creations, and Crack Pie is perhaps her best-known and most crave-worthy. I could not let the opportunity pass.
Momofuku Milk Bar’s Crack Pie is utterly addictive. The oatmeal cookie crust is chewy and brown-sugary. The custard filling is sticky sweet with a slight salty edge. It’s reputation is notorious.
After my first bite, my initial opinion was that it was far too tooth-achingly sweet. But by dawn’s first light the next morning, it was luring me out of my bed. I had to have more. I scarfed down every last remaining crumb before anyone else could get the chance.
For my contribution to #chocchipcookieweek /Pie Day, the goal was to create a sweet/salty custard pie, in the same vein as the dangerously delicious Crack Pie, but with all the flavors of my family’s favorite chocolate chip cookie.
It took a few tries but I think I nailed it.
Mr. Allie and I both agreed that this is very likely to be the BEST thing I have ever made. Which is saying a lot.
(After all, I make an awful lot of things.) 😉
The oats from Crack Pie’s crust found their way into the custard here, and this crust is an easy-peasy graham cracker crust. You could always substitute with store-bought, but I really like this less-sweet version, and it literally takes minutes to throw together. The sandy crunch and slightly savory flavor takes this pie completely over the top. And the filling is so chocolatey and nutty, with a bit of chew from the oats, and a little buttermilk tang! I think you are going to fall in love with the rich and creamy texture of this custard pie.
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 4 teaspoons granulated sugar
- ⅓ cup light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons dry milk powder
- ⅓ cup buttermilk
- 6 tablespoons unsalted butter, melted
- 2 large egg yolks
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup all purpose flour
- ⅓ cup old fashioned oats
- ¼ cup whole wheat flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup chocolate chips, plus extra for garnish
- ½ cup pecan pieces
- about 3 tablespoons dark chocolate m&m's
- Preheat the oven to 350 degrees F.
- Place the graham cracker crumbs, melted butter, and sugar in a bowl and mix together with a fork.
- Press the mixture into the bottom and up the sides of a 9-inch diameter pie dish, and bake for 10 minutes.
- Mix the sugars and dry milk powder in a large bowl until combined.
- Add the buttermilk and melted butter, stir. Stir in the eggs and vanilla.
- Add the flours, oats, cornstarch, baking soda, and salt, and stir until well combined.
- Fold in the chocolate chips and pecan pieces, and pour the mixture into the prepared pie shell. Bake for 25 minutes or until golden brown around the edges, and slightly jiggly in the middle.
- Sprinkle the top of the pie with additional chocolate chips and dark chocolate m&m's.
- Cool completely before cutting. (Chill in the fridge for clean slices like I'm showing here.)
Chocolate Chip Cookie Crack Pie is destined to be on heavy rotation in my house and I hope you will give it a try too! It’s sure to become a favorite.
And if you’re as into chocolate chip cookies as I am, you’ll definitely want to have a look at all the mouthwatering creations my friends came up with too. Feast your eyes on all the deliciousness here!
1) Levain Bakery Chocolate Chip Cookies by Chez CateyLou
2) Edible Chocolate Chip Cookie Dough Sandwiches by URBAN BAKES
3) Thick and Soft Grain Free Chocolate Chip Cookies by A Clean Bake
4) Chocolate Chip Paradise Pie by Culinary Couture
5) Butterscotch Chocolate Chip Cookies by Blahnik Baker
6) Chocolate Chip Cookie Crack Pie by Baking a Moment
Special thanks go out to Meriem of Culinary Couture for making #chocchipcookieweek happen! I had tons of fun this CCC-centric week and I hope you guys have enjoyed it too! Have a great weekend, foodie-friends!
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