Television behaviour /-/ Sweet and salty bacon Crack pie


I do not watch a lot of television but I think I have developed a weird obsession with a television show. For those who are new, I have a love hate relationship with master chef right now. It is either tittering on the offensive or filled with number of “rating” type moments for the sake of upping views. See my post with the monkey bread for my previous rant about the promotion of this show.


I saw a comic a few weeks back that described my exact master chef viewing patterns. Who has a boyfriend or husband that yells at international sport games with frustration? This resulting in either them being so elated that they are moved to tears or so angry that walls have mysterious formed holes in them. I am ashamed to admit that I watch these reality cooking shows  like the hard core sport fans. I am sitting on my coach with a dinner in one hand a drink in the other, screaming cooking advice.


I cannot help it. My passion for baking and cooking leads me to behave like a barbaric cave man around this program. I know that it is only a television show but some of the contestant are really testing me.


For instance, I have always found people who are overly proud and over confidant very frustrating. One they refuse to take on advice given to them by chefs and foodies that I admire greatly, second they blame everything but their own skills for something going wrong. “One the pan was too hot”, “that other person did this” and” Today we were cooking with my weakness”. Sorry but bull shit… I do not care how much you hate making desserts that is not an excuse for failing at them. Especially when show is named master chef, not master savoury chef or master sweet chef.


This year the contestants seem to be getting more cocky and more obnoxious as time progresses. Where people I though we “eh, ok” have turned into full on ego maniacs. For the people I thought were annoying at the start have become almost unbearable to watch. Look, there is a difference in being confident in your abilities and being just plain ignorant of your skill. Now you can see why I am yelling at the television.


Of course there are good things that have come out of this programing, namely the discovery of world chef recipes for wonderful food in elimination challenge. Did anyone in Australia see the love heart chocolate cake? OMG… I have never wanted to make a mouse cake more in my life after that show. Also the duck fat brioche hot dog bun? Oh yes, come to mama, so I can eat you!


Like many recipes on the net, the one from the widely popular Momofuku bar does have a right to be as boastful as possible namely because of its signature desserts. I know so many people have done the crack pie, an intensely caramelised filling in a crispy malted oatmeal cookie shell.


While the original is all well and good, I decided to fiddle bit of making of this pie to create more of a pudding than dessert pie. In my version of the pie, the filling is deliberately under baked in order to give the pie a centre of permanent caramel goodness. Just look t how it oozes out. Also with the addition of crispy bacon to the oatmeal cookies help cut back on the intense sweetness which people have reported having problems with. This recipe is not my own but I fell it only right to share some of caramel bacon goodies; really who needs anything else for dessert right? Caramel oozing out of salty and sweet pie case which is perfect for one very hungry belly or two smaller bellies. Either way this is the way to fulfilling your brown sugar pie dreams.


Sweet and salty bacon Crack pie

Barely adapted (on;y with bacon) from the original crack pie

Makes two 5inch skillet pies.

Oat Cookie Crust

Nonstick vegetable oil spray

9 tablespoons (125g) unsalted butter, room temperature, divided

5 1/2 tablespoons (70g) golden brown sugar, divided

2(30g) tablespoons sugar

1 large egg

3/4 cup plus 2 tablespoons (80g) old-fashioned oats

1/2 cup (70g) all purpose flour

¼ cup (50g) crispy cooked bacon piece

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon (generous) salt


3/4 cup(170g) sugar

1/2 cup (100g) golden brown sugar

1 tablespoon nonfat dry milk powder

1/4 teaspoon salt

1/2 cup (115g) 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

Preheat oven to 350°F/180C. Line your baking tray 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, bacon, 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.

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 2 5-inch skillet plates.

Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.


Position rack in center of oven and preheat to 160C/325F. 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 20 minutes (filling may begin to bubble). Reduce oven temperature to 300F. Continue to bake pie until filling is brown in spots 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. This will result in pie which has a creamy Carmel centre rather than hard dense filling. Chill uncovered overnight. DO AHEAD can be made 2 days ahead. Cover; keep chilled.

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold

'Television behaviour /-/ Sweet and salty bacon Crack pie' have 20 comments

  1. August 2, 2013 @ 5:55 pm Andj

    This looks incredible. How can one expect a gal to wait two hours to dig into that?!?! Great recipe 🙂


    • August 4, 2013 @ 1:22 am Belinda Lo

      Thank Andj. The wait is well worth it for the goosy sugar caramel within this pie. We just have to learn to be patient, won’t we?


  2. August 2, 2013 @ 10:03 pm raynatakesthecake

    Oh my god. How could I not want to make this?


    • August 4, 2013 @ 1:25 am Belinda Lo

      Haha Thanks Ryan, Bacon some how (no matter how old people claim this trend to be) makes everything better.


  3. August 4, 2013 @ 1:04 am Averie @ Averie Cooks

    Ive made the Christina Tosi Crack Pie from the Momofuku cookbook. It was a winner. Lots of steps and fussy, but all her stuff is. Looks to be the same as the Bon Appetit link you linked to from a quick glance. But with bacon – so creative! But what I really love is that you baked in a skillet! So fun!


    • August 4, 2013 @ 1:25 am Belinda Lo

      Ye I used the recipe from the bon appetit website, as I am not sure I am allowed to publish the real one from the book. The main thing I changed here is the cooking time. Due to the depth and size of the skillet; the inside is allowed to stay semi solid. This means for big caramel flavour ( really not complaints here).
      The skillet is my newest addition to my baking pan collection; totally love it. I used it once before to make your PB and choc cookie recipe. To die for!


  4. August 5, 2013 @ 6:55 am Nami | Just One Cookbook

    Hi Belinda! I recently purchased this small skillet but haven’t used it yet. Such a pretty crack pie! The recipe is very interesting and I’d love to taste this! 🙂


    • August 5, 2013 @ 2:10 pm Belinda Lo

      Welcome Nami. The small skillets are something of an addiction right now. I can not stop cooking in it! The gooey texture is because of the skillet,and recipe is by the genuis at the momofuku bar.


  5. August 5, 2013 @ 7:50 pm Miss Messy

    Wow crack pie sounds just super. I wish I had a skillet!


    • August 6, 2013 @ 10:36 am Belinda Lo

      You should get one, it is so useful. The best thing to make in it has to be pudding as it stays warm. Thanks missy


  6. August 5, 2013 @ 10:29 pm Kelly {Sparkles and Shoes}

    This looks and sounds unbelievably delicious, yum!

    Sparkles and Shoes


    • August 6, 2013 @ 10:37 am Belinda Lo

      It is very delicious! You should try it, is an instant crowd pleaser.


  7. August 6, 2013 @ 8:10 am Trisha

    Wow.. this is a unique mix. Sure it is delicious though, will have to try it!x


    • August 6, 2013 @ 10:39 am Belinda Lo

      Trisha,I like the sweet salty flavours in this pie. I guess I am a trend follower, but really bacon and sweets are so meant for each other.


  8. August 7, 2013 @ 4:50 pm Pamela @ Brooklyn Farm Girl

    Momofuku is a love of mine, and they are too close to where I live, it’s dangerous! This looks great.. love that salty appeal.


    • August 8, 2013 @ 3:46 pm Belinda Lo

      We have one in Sydney branch too. It is stunning… I could go on to food coma… Thank for your comment pamela


  9. August 8, 2013 @ 10:03 pm munchaholic

    I guess I’ll have to find a good excuse to make this desert (or is it a meal) because it sounds amazing. I like the idea of adding bacon to balance the sweet pie.


    • August 9, 2013 @ 1:46 pm Belinda Lo

      You do not need an excuse to make pie beside the fact it is delicious! Thanks for your feedback


  10. August 11, 2013 @ 3:36 pm Karly Campbell

    Love the sweet and savory, and crack pie with bacon, that’s genius! Thanks for linking up with What’s Cookin’ Wednesday!


  11. August 19, 2013 @ 10:34 pm Belinda Lo

    no worries karly. love the link parties!


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