Smoked Crack Pie À La Mode Recipe

Prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch round pie dish or a 9-inch removable-bottom tart pan and set aside.

Combine graham cracker crumbs, granulated sugar and fine sea salt in a medium bowl. Pour melted butter over mixture and stir until evenly moistened and mixture holds together when pressed.

Press crumb mixture firmly and evenly into the bottom and up the sides of the prepared pan, creating a slight lip. Use the bottom of a measuring cup to compact the crust.

Bake crust for 8–10 minutes, until set and fragrant. Remove from oven and allow to cool while preparing filling. Leave oven on.

Melt butter in a medium saucepan over medium heat until it foams and turns a light amber (do not brown heavily). Remove from heat and let cool for 2 minutes.

In a large heatproof bowl, whisk together light brown sugar, granulated sugar and flour until combined.

Temper eggs: whisk the large eggs and egg yolks in a separate bowl. While whisking constantly, slowly pour about 1/4 cup of the warm melted butter into the eggs to warm them, then gradually stream in another 1/4 cup. This prevents scrambling.

Whisk the warmed egg mixture into the sugar-and-flour bowl. Add the remaining melted butter in a steady stream while whisking until smooth.

Stir in heavy cream, milk, vanilla extract, fine sea salt and liquid smoke. Taste and adjust: the liquid smoke should be subtle—smoky note without bitterness. If too strong, add a tablespoon more cream or milk to soften.

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits and ensure a silky custard.

Pour the filling into the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake at 350°F (175°C) for 30–40 minutes. The edges should puff and look set while the center will still have a slight jiggle—like firm custard. Rotate the pan halfway through baking for even color. Start checking at 25 minutes to avoid overbaking.

When done, remove from oven and cool on a wire rack for at least 2 hours. The pie will settle and firm as it cools. For best texture, chill in the refrigerator 2 hours more or overnight.

Just before serving, dust the top of the pie lightly with powdered sugar and sprinkle the coarse flaky sea salt evenly to enhance the sweet-salty contrast and to highlight the smoked flavor.

Slice the chilled pie into 8 wedges. Serve each wedge warmish or chilled with a scoop of vanilla ice cream on top or alongside. If you prefer the ice cream slightly melted, briefly microwave slices for 8–10 seconds before adding ice cream.

Store leftovers covered in the refrigerator for up to 4 days. Bring slices to room temperature or warm gently before serving so the texture is reminiscent of classic crack pie.