Chocolate crack pie

Chocolate crack pie

By
From
The Desserts of New York
Serves
12
Photographer
Alicia Taylor

I don’t know who first coined the name, but Christina Tosi’s legendary Crack Pie was my benchmark experience for something so addictive you just can’t stop eating it. Then I tried Ample Hill’s Salted Crack Caramel ice cream studded with sugar-crusted chocolate-covered saltines. Seriously?

Now that I’m an expert on the subject (aka addict) I can share that desserts that are a bomb of salty, caramel notes tend to qualify as crack, like this can’t-stop-at-one-slice pie. It’s a crumb-crust pie, another New York favourite made with everything from ground pretzels (Butter & Scotch) to oat cookies (Milk Bar) and used to house creamy fillings. Here, crunchy shards of caramelised crackers hold a rich just-set chocolate pudding, with salt flakes on top to set it all off.

Ingredients

Quantity Ingredient
125g milk chocolate, finely chopped
125g dark chocolate (55%), finely chopped
125ml pouring cream
125ml milk
1 egg, lightly beaten
sea salt flakes, to scatter

Crack crust

Quantity Ingredient
150g salada, saltines or soda crackers
180g unsalted butter, chopped
165g golden caster sugar

Method

  1. Preheat the oven to 180°C and grease a 23 cm pie dish.
  2. To make the crack crust, process 120 g of the crackers in a food processor until finely ground. Using your hands, break the remaining 30 g of crackers into rough 1.5 cm pieces, then add to the ground crackers. Place the butter and sugar in a saucepan over medium–high heat and cook, stirring occasionally, until the butter is melted and the mixture bubbles up. Remove from the heat and stir in the cracker crumbs until well combined. Working quickly before it hardens, press the crumb mixture into the base and sides of the pie dish (a flat-based cup helps smooth out any bumps), arranging most of the large pieces around sides and top. Bake for 15 minutes or until golden and crisp. Remove from the oven (if the crust has slumped, use the flat-based glass cup to press the mixture back into the base and sides; take care as the mixture is hot). Set aside to cool.
  3. Reduce the oven temperature to 160°C.
  4. Meanwhile, place the milk and dark chocolate in a heatproof bowl. Bring the cream and milk almost to the boil in a small saucepan, then pour over the chocolate. Stand for 3 minutes, then whisk until smooth. Allow to cool. Add the egg and whisk to combine, then strain the chocolate mixture through a fine sieve into the pie shell.
  5. Bake for 30 minutes or until set around edges with a slight wobble in the centre. Set aside for 2 hours or until cooled completely, then scatter generously with salt flakes and serve.
Tags:
Desserts
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