Television behaviour /-/ Sweet and salty bacon Crack pie | Television behaviour /-/ Sweet and salty bacon Crack pie – The Moonblush Baker



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.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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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