auriga (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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gingersnaps2013-01-28 08:42 pm
auriga) wrote in gingersnaps2013-01-28 08:42 pm
Speculoos Crack Pie
So I hear there's this place in the US that will charge you $44 for a 10-inch pie and $90 for a 10-inch cake.
These could be the best desserts in the world and I would not pay that kind of money. However, I will try making them. As it turns out, there are recipes for their pricey "Crack Pie" floating around - the regular version, or spruced up with Nutella, coffee, or peanut butter.
I ended up going with a speculoos version for my sister's birthday, since she loves speculoos--especially since we were able to find it at a local Dutch imports store. (Biscoff or Cookie Butter in the US.)
So, onto the Crack Pie! This was...pretty yummy. But it is a little on the sickly sweet side, so definitely go with slivers. The pie is pretty similar to a sugar pie (pecan pie without the pecans) and has an oatmeal cookie crust. I've included the recipe for the oatmeal cookies, but you can save time by using store-bought cookies (which I did), and the filling comes together very easily.
Speculoos Crack Pie
Ingredients
Oatmeal Cookie
-2/3 cup plus 1 tablespoon all-purpose flour
-1/8 teaspoon baking powder
-1/8 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup (1 stick) softened butter
-1/3 cup light brown sugar
-3 tablespoons sugar
-1 egg
-1 cup rolled oats
Crust
-Crumbled oat cookie
-1/4 cup butter (1/2 stick), plus a possible 2 extra tablespoons
-1 1/2 tablespoons brown sugar
-1/8 teaspoon salt
Filling
-1 1/2 cups white sugar
-3/4 cup plus 3 tablespoons light brown sugar
-1/4 teaspoon salt
-1/3 cup nonfat dry milk powder
-2 tablespoons softened butter
-1 cup Speculoos/Biscoff or Trader Joe's Cookie Butter
-1/2 cup heavy cream
-1 teaspoon vanilla
-8 egg yolks
-Powdered sugar or whipped cream, for garnish
Directions
Oatmeal Cookie
Preheat the oven to 375°F. In a medium bowl, sift together the all purpose flour, baking powder, baking soda and salt.
In another large bowl, beat together the butter, brown sugar, and sugar until light and fluffy. On low speed, add the egg until fully incorporated, scraping down the sides with a spatula as needed.
With the mixer running on low, add in the flour mixture, a little at a time, until well combined. Stir in the oats until fully incorporated.
Spread the cookie batter onto a parchment-lined baking sheet (or use a silicone mat on your baking sheet) and bake until the cookie is golden brown, about 20 minutes. Remove from the oven and let cool to the touch. Crumble the cooled cookie to use in the crust.
Crust
Combine the crumbled cookie, 1/4 cup butter, brown sugar, and salt in a food processor and pulse until evenly combined. When a little bit of the mixture is clumped between your fingers, it should hold together. If it doesn't, add another 2 tablespoons of butter.
Divide the crust between two 9-inch or 10-inch pie tins. Starting with the sides, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
Preheat the oven to 350°F. In a large mixing bowl, combine together the sugar, light brown sugar, dry milk and salt. On low speed, add in the speculoos, butter, cream, and vanilla. Once fully incorporated, add the egg yolks and combine on low speed. Use a spatula to scrape down the sides of the bowl and ensure mixture is evenly combined.
Divide the mixture between the two pie crusts and bake for 15 minutes. Reduce the temperature to 325°F and bake for another 15-20 minutes, until the center is golden brown and a bit jiggly.
Remove from the oven and completely cool on a baking rack, then transfer to the refrigerator until well-chilled. Can be made a day in advance. Serve with a dusting of icing sugar or dollop of whipped cream. Stores well in the refrigerator for several days.
Yield: 2 9- or 10-inch pies.
Source.
These could be the best desserts in the world and I would not pay that kind of money. However, I will try making them. As it turns out, there are recipes for their pricey "Crack Pie" floating around - the regular version, or spruced up with Nutella, coffee, or peanut butter.
I ended up going with a speculoos version for my sister's birthday, since she loves speculoos--especially since we were able to find it at a local Dutch imports store. (Biscoff or Cookie Butter in the US.)
So, onto the Crack Pie! This was...pretty yummy. But it is a little on the sickly sweet side, so definitely go with slivers. The pie is pretty similar to a sugar pie (pecan pie without the pecans) and has an oatmeal cookie crust. I've included the recipe for the oatmeal cookies, but you can save time by using store-bought cookies (which I did), and the filling comes together very easily.
Speculoos Crack Pie
Ingredients
Oatmeal Cookie
-2/3 cup plus 1 tablespoon all-purpose flour
-1/8 teaspoon baking powder
-1/8 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup (1 stick) softened butter
-1/3 cup light brown sugar
-3 tablespoons sugar
-1 egg
-1 cup rolled oats
Crust
-Crumbled oat cookie
-1/4 cup butter (1/2 stick), plus a possible 2 extra tablespoons
-1 1/2 tablespoons brown sugar
-1/8 teaspoon salt
Filling
-1 1/2 cups white sugar
-3/4 cup plus 3 tablespoons light brown sugar
-1/4 teaspoon salt
-1/3 cup nonfat dry milk powder
-2 tablespoons softened butter
-1 cup Speculoos/Biscoff or Trader Joe's Cookie Butter
-1/2 cup heavy cream
-1 teaspoon vanilla
-8 egg yolks
-Powdered sugar or whipped cream, for garnish
Directions
Oatmeal Cookie
Preheat the oven to 375°F. In a medium bowl, sift together the all purpose flour, baking powder, baking soda and salt.
In another large bowl, beat together the butter, brown sugar, and sugar until light and fluffy. On low speed, add the egg until fully incorporated, scraping down the sides with a spatula as needed.
With the mixer running on low, add in the flour mixture, a little at a time, until well combined. Stir in the oats until fully incorporated.
Spread the cookie batter onto a parchment-lined baking sheet (or use a silicone mat on your baking sheet) and bake until the cookie is golden brown, about 20 minutes. Remove from the oven and let cool to the touch. Crumble the cooled cookie to use in the crust.
Crust
Combine the crumbled cookie, 1/4 cup butter, brown sugar, and salt in a food processor and pulse until evenly combined. When a little bit of the mixture is clumped between your fingers, it should hold together. If it doesn't, add another 2 tablespoons of butter.
Divide the crust between two 9-inch or 10-inch pie tins. Starting with the sides, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
Preheat the oven to 350°F. In a large mixing bowl, combine together the sugar, light brown sugar, dry milk and salt. On low speed, add in the speculoos, butter, cream, and vanilla. Once fully incorporated, add the egg yolks and combine on low speed. Use a spatula to scrape down the sides of the bowl and ensure mixture is evenly combined.
Divide the mixture between the two pie crusts and bake for 15 minutes. Reduce the temperature to 325°F and bake for another 15-20 minutes, until the center is golden brown and a bit jiggly.
Remove from the oven and completely cool on a baking rack, then transfer to the refrigerator until well-chilled. Can be made a day in advance. Serve with a dusting of icing sugar or dollop of whipped cream. Stores well in the refrigerator for several days.
Yield: 2 9- or 10-inch pies.
Source.