Saturday, August 1, 2015

Crack Pie.

One of the things I love about New York is Momofuku Milk Bar. I love their cereal milk soft serve, birthday cake truffles, and crack pie! Since NY is miles away from California, i decided to take a stab at Crack Pie! It was a fairly easy recipe from Bon Appétit and it tasted just like Momofuku's! Best served when chilled for a day!

STEP 1: THE CRUST

So the crust is pretty much a simple oat cookie. Once you bake a slab of oat cookie, you pretty much just crumble it up and add some melted butter to moisten it. Add a sprinkle of salt and brown sugar and then form a pie crust!

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STEP 2: THE FILLING

The trick to this rich filling is to mix it slowly. I love to go all crazy with my KitchenAid mixer, but it's important to keep it at a low mixing level. You don't want to form airy bubbles in your filling.

Also, there's a little funky temperature change that needs to happen in the oven. Bake for 30 min at 350 degrees, and then open the oven, drop the temperature to 325 degrees, bake for another 20 minutes. The edges should be a little darker, while the middle is still jiggly. Refrigerate for 2hrs.

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STEP 3: SPRINKLE SOME POWDERED SUGAR & EAT!

Ta-da, Crack Pie! The filling is similar to a pecan pie.

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//kaesi

Emily Katz has my dream home

I was looking through macrames and found Emily Katz through Instagram. Her feed is full of light, weaves, and killer design. I'm absolutely obsessed with her Portland home.













Sources:
https://instagram.com/emily_katz/
http://theweaverhouse.blogspot.com/2014/04/emily-katz-at-home.html
http://emilykatz.com