Crack Pie from Christina Tosi’s Milk Bar
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- This is Crack Pie from Christina Tosi’s Milk Bar. This gem of a recipe comes from the talented pastry chef, Christina Tosi. She is behind New York’s Milk Bar, beside Momofuku. Its an incredibly interesting story of how the Crack Pie came to be, I found out from "Chef's Table". A combination of sugar, butter, oat.....flour.... makes something pretty damn tasty! Anyone craving a sweet lil treat, make this!
Anti-Chef Episode 17 - Christina Tosi's Crack Pie
#crackpie #christinatosi #chefstable #antichef
Anti-Chef is a new type of cooking show. Clueless in the kitchen. Minimal interest in cooking. I'm forcing myself to learn gourmet recipes.
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Sugar and butter..lots of it. Has anyone ever had the real thing?
Yeah, yours looks fine. In hers, from Milk Bar, the crust is a little thinner, that seems to be the main difference. I'm sure it's easier to spread out in the pie plate when there is, uh, sufficient flour in the cookie. Nevertheless, good job.
It takes like swallowing a mouthful of butter then while gagging on it someone pours a funnel full of brown sugar down your throat.
To be honest, I was disappointed. Working at milkbar was a lot of fun though. It does grow on you. The crust is the only relevant part imo.
It was disgustingly sweet!!
Have you tried it? They have a branch in Toronto
I haven’t tried the real thing yet! I have been to the Toronto location, but they were sold out. I left with a compost cooking in its place.
How does this video only have 7k views? You have quality content, buddy. Can’t wait for your channel to take off. Great story, filming, editing, and overall personality. 17/10 would recommend.
Carlos! This has been one of my favourite comments thus far. Thanks! I'm gonna keep at it, tune in every week!
17/10 hahaha
@@antichef - it’s 6 years later! You did it. Jumping for joy for you!!! Amazing.
I’ve seen others try and make this pie, but I’d rather watch you make it, I haven’t laughed so hard like this. Great sense of humor and great video 👍🏽
Yay, thanks Cassandra! Have you tried making it yourself??
Great video. Being French Canadian it seem kinda reminiscent
to "tarte a sucre" ( sugar pie ) give or take a few ingredients. Will definitely entry this version.
Jamie! I just found your videos a couple months ago and only now am seeing some of the older ones. Your editing is sooooo good! The music increasing in volume as you talk to yourself about the effects of the missing flour! So good! And that is just one jewel of the video! I so enjoy your work! Thank you for sharing!!
Ha, you're adorable!
Loved watching this after becoming addicted to your newer videos. You've improved so much in a short time!
Thanks so much Rich!! When I watch this Crack Pie video I now cringe!
You are my favorite TH-camr!!! I just found you and love all the videos I watched!! Your editing of the clip on the flour is hilarious😂
oh my god that's the exact way I got the urge to bake this pie.
It was the very next day after watching the chefs table episode that I made this. She’s super inspirational!
I want to try this looks amazing! I saw Christina Tosi's episode of on Chef's Table and was impressed by her scrappiness to put this together. I recently had 6 of her signature cookies from a tin was gifted and was able to taste the hype. Loved how you threw this together in your tiny kitchen in a similar fashion :D
That episode of Chefs Table is what inspired this video! It was the very next day after watching it that I filmed this. I hope you give it a try, it tasted delicious! Let me know how it goes!
I think this was the first video of yours that I watched because I was into Milk Bar stuff during the pandemic. I still watch your Tosi videos even though I have made a lot of her cakes at this point. Thanks for not taking this content down.
This popped up in my recommended videos (after marathoning Christina Tosi videos post that amazing sugar high inducing episode of chefs table). Really glad it did :D
I’m really glad it did too! I’ve marathoned a bunch of em also!!
I just love your attitude to things. also, your spontanious reaction to clipgate :P
I love crack pipe. Loved this one bud. Killed it. Great story.
*taking notes* NACS... loves... crack... pipe
I just made it today! Currently in the freezer...and I can't wait to try it! I was amazed by Tossis' style of baking when I saw her on "Chef's Table" I decided to buy her book... anyways, subscribed! Great content!
Yes!! Awesome!! How did it taste!?!
I liked it! Her recipe gave measurements for two pies...so I have one in the freezer and the other in the fridge, been snacking on it like crazy!
Oh dear... that’s quite the pickle you’re in. Hope your will power is stronger than mine!
omg im dead ur chaotic energy in the kitchen is mee. subscribed!
😂 “crack”ed me up dude. Good job!
Thanks Meg!
Great videos man! Really enjoy your channel! Don’t know why your subs aren’t higher but will be spreading the word. Keep the content coming!
Great video
Most come for the cooking tutorial; but others come for the eye candy. 😂🥵. Me. I tune in for both. Greetings from Australia Jamie.🇦🇺
How do you not have more subs?!? Randomly found your channel. Anti-chef, please make us cornbread truffles! This idea came to me after seeing Tosi make cake truffles with milk instead of frosting. I know that if anyone can do it, you can! :)
You’re too kind! Thank you! I’m adding those truffles to my list!
Someone else had my idea! Here's a recipe: carolinagirlcooks.com/cornbread-truffles-with-bourbon-smoked-sugar/
The original recipe does not have flour in the filling. But this was a hilarious video. Please make more!
Thanks Jenny!! Lots more coming!
It does in the cookie dough
i once made a sweet potato cake, after taking it out of the oven, i realised i had forgotten to put the eggs in... it was horrible to eat ! I guess not everyone is lucky after omitting an ingredient ;-)
I'm in a crappy mood today, and your video just saved the day. Thank you for the entertainment and inspiration. Mooarrr, please! Subscribed! =^;^=
This is the best! (Not your crappy mood, the comment) Many mooarrr on the way!!
Classic Toronto. My daughter lived in Kensington Market while at U of T, and her apartment looked exactly like yours. I loved Toronto!
You are the bomb, and I'm an old lady..your videos help me distress!
😃
Randomly stumbled across you channel. I LOVE IT!!! You have a new subscriber my friend. Great style, great humour, honest cooking, we need more of that.
My new favourite comment goes to you. LOVE the feedback and happy you’ve subscribed! There’s lots more episodes on the way!
Jamie Tracey Can’t wait to see what you’ll cook next!
If you have any suggestions, let me know!!
Jamie Tracey I’d love to see you make a classic spaghetti carbonara. One of my all time faves, but I think its simplicity is also its difficulty.
That’s funny, I actually made Cacio e Pepe from scratch in one of the earlier episodes!
😂😂😂😂 bogging out about flour . The sinister music is too funny
Enough time has passed and I can laugh about it now 😅😅😅😅😅
Discovered you while looking for her recipe on here. You're all around awesome based on this video! Subscribed... Don't disappoint 🤬 Just kidding! Looking forward to seeing more 😁😎
Frick’n hilarious. Loved it.
Nice! and def check out the freeze dried corn. It's really good
For some reason the recipe I was using didn’t include that!
Hi! Your videos make me so happy.
This comment makes me so happy too!
This a super spin on the old fashioned sugar pie! Yumm
great video..i have done that..an ingredient screaming ..don't forget me..and I have.. strange how that happens. but it does..especially can with making a video. i can't try that pie..but i know its damn good.
In these early days you remind me of a blend of Ryan Trahan (went cross country to deliver a penny to Mr. Beast) and B. Dylan Hollis (manic pixie Bermuda-born baker). And IMO that’s a good thing.
Your kitchen was the size of a postage stamp, which proves that you don’t need anything fancy to create something amazing.
"It's the next day." 😂
I laughed so hard that I got asthma. Glad it worked out 😂
Hahaha! Somehow it did work itself out in the end...somehow...
In the cookbook, she specifically states you NEED a stand mixer for the filling. She says "You must(in italics) 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."
Ooopsies. One day I’ll remake it
Making some crack pie rite now and I added flower as well honestly watched the video like 20 times
Yes!! Super pumped! For the record, I forgot the flour....and the cornmeal(although I didn’t realize until the comments came in). I bet yours turned out better than mine!
Jerkyman626 is my insta check out my pie
Good stuff.
Milk powder! Yes you will. Every time you make ice cream to raise milk protein
Oh god, you do not want to see me attempt ice cream again. I tried it in one of the earlier episodes!
Jamie Tracey I do want to see that. I am a chef and on trending yesterday tasty butchered a whole wheel of Parmesan, what a bunch of idiots. It was like stabbing my soul, you're ok. I still need to make crack pie, did make her banana pie, her measures do seem kinda wack, recipes are good for the first time then they are just guidelines that you adjust based on you're almost inevitable screw up. Ok baking is more measure dependant, but if you forget to feel smell and taste, forget about it. Oh and salt, good sea salt
Thank you my friend. Yeah, I find baking very precise. Maybe not for crack pie, but for the most part. A lot of these recipes I’m following, I feel like I’m nearly there, but it’s mastering that precision. This weeks episode, I did have a bit of a mishap, luckily tasting it, I was able to save myself.
*you didn't prechill your ice cream mixture and you didn't have an ice cream maker. pick up a cheap ice cream machine with a removable core you pre freeze. works well and cost like $20
In hindsight I would have made the ice cream with the maker. For some reason I had this idea I could do it by hand. BOY WAS I WRONG! Next time I’ll use the ice cream maker
Actually I went looking for this because I bought an Ejuice called Crack Pie and I was looking for reviews...I think it is named after this pie because it tastes like it seems this would taste if that makes sense. Got to make this to see if it similar. Love to all...Kim
I got distracted picturing you trying to fit a camera in the back of your fridge
I’m a dork
@@antichef Don't feel bad. The back of my fridge is over run with flat soda and other things I wouldn't dare go near.
Awesome vid. Subscribed.
You should try the Milkbar birthday cake recipe.
That’s a great idea! I’m totally gonna try that!!
Subscribed!!! You are awesome...
You are! Welcome aboard!
Don't feel too bad about your "oops I forgot the flour" mistake. I once made sugar cookies and completely forgot the sugar. The cookies were so bad even my dog wouldn't eat them.
Step up to Nido brand whole milk powder. I made a glass(after using the powder in an ice cream recipe)and was surprised at how GOOD it tasted.
How much baking powder baking sofa and salt ?
This was hilarious. I subscribed!
Love it!!!
do you live in montreal? also, this video deserves more views lol.
Very close! I'm in Toronto. I bet it was that snowstorm that gave away my Canadian identity!
Jamie Tracey Lemme guess...you're renting in the West end? It looks West end, and too big for one person to own.
East side!!
My recipe has powdered, freeze-dried corn in it, in the filling that is.
I messed up in this video...definitely use the corn powder!
Christina says using cornmeal at Chefs Table... I wonder if it makes any difference.
I know! I can’t believe I forgot it. it’s a key ingredient!
Hey Jamie, nice video and editing. However, you forgot the freeze dried corn powder. Its the star of the crack pie, otherwise its just a chess pie with an oatmeal crust. Also I think your crust recipe was supposed to yield 2 pies and that's why yours turned out so thick.
Haha that avatar. It’s Gore-Tex. I just checked the recipe I used, for some reason it was omitted. I don’t know why, or else, I would have added it. Darn. I guess I’ll have to do it again!
It depends where you get the recipe from. Most of the recipes online do not list the corn powder, they are for one pie, not two, yet it seems they screw up the amount of oat bar for the crust and they say to use room temperature butter instead of melted butter when mixing crust before it goes into the pan. Best way to make this is watch her video and try and get it as close as possible. I bet she has a cookbook out with the actual recipe.
Here is the actual milk bar recipe.
milkbarstore.com/recipes/crack-pie-recipe/
SUBSCRIBED
Love it!
Wait. 350°C?!?!?!
Haha is that what I said?! WHOOPS!
350°F not 350°C.
no I meant 350°C.. which is 662°F. So basically throw it in the sun.
ANTI-CHEF ...
Why am I laughing at this soo haaard hahahahahahahahahahahhaa
😭
excessive sweetness it seems to be missing a FLAVOR. it's all sugar and butter. once again I am thinking walnuts. The pie is butter and sugar filling in a cookie dough crust. ack
your videos are funny and cute!
🙌🏼🙌🏼🙌🏼
😆😆😆
She got the recipe from the south. She didn't invent it. Just saying.
Oh look how young you were..too cute 😍
I was wondering why you stopped to talk about clips on flour bags...
I forgot the flour!!
Your funny in a good way!
Thanks Dennis!!!
It's not crack pie unless you have freeze dried corn powder in the mix. This isn't crack pie, but I am sure its still delicious !
Haha I know I know. I was pretty clueless back then. In my recent Milk Bar videos I made sure to use it!!
It was a fail:( too sugary and fatty, with straight taste of butterscotch, not a high class dessert. So I just put pie in a blender, add egg and some self-raising flour, some chocolate chips and 🪄 the delicious pound cake is ready😁
YOU ARE SUPER CUTE!
Hahaha 😳
You are so funny!,
☺️
Seriously cute
I thought this was supposed to have corn powder in it.....
I forgot it! I made the Popcorn cake recently and righted a wrong!
350°C? Sound like a lot.
He meant Fahrenheit
350 celcius? Pretty sure your oven doesn't go that high.
Slip of the tongue, my friend
No flour👀 lmao
I forgot the baking spray dammit
350 Celcius ? you mean Farenheight
Yessss! You’re totally right. Slip of the tongue
Recipe:
Crack pie
Ingredients
10 TO 12 SERVINGS
OAT COOKIE CRUST
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
FILLING
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)
OAT COOKIE CRUST
Step 1
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Step 2
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
FILLING
Step 3
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots for and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
Step 4
DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
Step 5
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
🤣😂 Hot mess!
Is it that good as they claim?
It’s very good. I have yet to try the real thing, but mine tasted similar to a butter tart. I’d recommend a slice, but maybe not two or you’ll need to lie down.
Al right.. say no more I'm gonna make it, hopefully I won't loose my legs ...
That’s awesome, good luck! Don’t forget the flour like yours truly. Let me know how it goes!
Jamie Tracey 😂😂😂 I would let you know...btw You've got a new suscriber ;)
You gotta try it...but be careful! Haha. That’s awesome, welcome aboard! 👏🏻
Your so lit
U2 r so cute
The kitchen looks very sad!
It was...oh ... it was
😂😂😂😂😂😂
😭😭
You are way too cute, in love ♥️
🤭
I want my 7 minutes back
Ah damn, appreciate you giving it a shot. If I could refund you time, I would. Cheers
Jamie Tracey Now I feel like a total schmuck. Lol. I'm sorry for making such a bitchy comment. I shouldn't have taken my bad day out on you. Thank you for being so nice about it.
No worries, my friend. We’ve all been there!
Jamie Tracey I'm glad your pie came out ok without the flour. I've never been that lucky. When I forget an ingredient in baking, the results have always turned out inedible and ended up feeding the local landfill. Baking is a cruel and demanding mistress that way. I read (RIP Tony Bourdain) that it's why a lotta professional chefs either don't bake or suck at baking. They either contract out for their breads and dessert menu items or hire a separate pastry chef. I imagine restaurants don't have the time or money to throw out batches of ingredients and start over every time a sous chef forgets to add the baking powder. Lol😃
Somehow I got away with it. I may never know the reason why. I didn’t bake anything before making this show, now that I’m attempting all these recipes, I can’t get over then difficulty and skill level of them (Chocolate Eclairs, macarons and baked Alaska). They are kicking my ass. I can totally understand why restaurants would do that.
RIP Anthony Bourdain
I hate the attempt at Casey Neistat copycat editing for cooking. Like seriously?
Wasn’t exactly attempting that, but duly noted. You may enjoy my more recent attempts a bit more, I was still developing the idea of the show when I made this one.
You shouldn't use bread flour in desserts, so it's probably a good thing you left it out.