How many times now have I made the so-called crack pie and NOT posted a recipe? How can that be?
It’s time I remedied this problem.
Gooey insides of crack pie
How much crack is in that crack pie?
Crack pie recipe
Preheat oven to 175C
1 cup graham cracker or digestive biscuit crumbs
4 tablespoons melted butter
4 teaspoons sugar
Mix all together and press into a pie tin and bake 10 minutes. Remove from oven and let cool slightly while making the filling.
1/3 cup brown sugar
2 tablespoons sugar
2 tablespoons dry milk powder
1/3 cup buttermilk
6 tablespoons melted butter
2 egg yolks
1 large egg
2 teaspoons vanilla
1/3 cup plus 1/4 cup flour
1/3 cup ground oats
2 tablespoons cornstarch
1/2 teaspoon baking soda
1 cup chocolate chips (I use M&Ms or chocolate chunks if I don’t have chocolate chips)
1/2 cup pecan pieces
(3 tablespoons M&Ms to top)
Mix all ingredients. Spread into the baked crust. Bake 25 minutes. When nearly fully baked, press the M&Ms into the top.
Cool completely and chill in the fridge, preferably overnight, before cutting to ensure clean slices.
…Just so you know, crack pie is addictive. Eat with caution and in moderation.
The most recent time I made crack pie, I made two. This time I did not have any chocolate chips – the normal filling – so I used M&Ms. I used to have so many active “smugglers” bringing me all manner of chocolate chips from the US… but not so much any more. Who wants to assume the role of my new chocolate chip smuggler? Volunteers? Anyone?
When I finally came out of hibernation and baked, I ended up making nine different things to take to my office. I had a list of more things than that but was so slow in the baking process that I was not even sure I would manage to make the nine things I did. But here is the recount and all the recipes, for those who care:
I have only baked once this year – when I made some bagels and some pumpkin cheesecake muffins (recipe). For someone like me, this is weird. I have had M&M candy in the cupboard for some time, just screaming out for M&M cookie-making. But there they sit.
One day the baking bug will return but for now all I feel like is writing nonsense and working.
In recent years, I have baked M&M cookies – probably the most broadly well-loved cookies of the entire repertoire I bake – using the same recipe I use for the other most popular cookie (white chocolate macadamia nut cookies – sadly I don’t make these much anymore because I don’t have a constant supply of white chocolate chips from the US; a former colleague used to bring them to me, but we no longer work together).
The recipe I usually share on my blog for M&M cookies is not the same one as people go to such lengths to rave about. It’s misleading, and I feel in some way like I have pulled a switcheroo operation, falsely advertising, “You can get these results if you use this recipe” – but it is not true because the recipes are patently different.
M&M cookies: I have deceived you
Selling a false bill of goods, though, is something we should be used to now. Everything is a bit of a falsehood.