Crack Pie

LAST UPDATED: Apr 02, 2020 | PUBLISHED: Sep 04, 2013 | By: Julie Blanner

Crack Pie is an addicting sweet and salty pie in an oat cookie crust with gooey filling. One bite and you’ll know why it’s called Crack Pie! It’s kind of like pecan pie, without the pecans, an oatmeal cookie, salted caramel and creme brulee wrapped in one. What’s not to love?

You may well have heard of crack pie before, it was made famous when it went on sale at the New York Milk Bar bakery in 2008. Customers couldn’t get enough of the delicious pie! The pie was so good that it’s fame spread quickly and you can find a version of it in most cities.

The filling of this crack pie is delicious, but that crust really is to die for! The crispy and chewy texture is the perfect accompaniment to the to the rich and creamy filling. The whole pie takes around an hour and a half to make, but every minute is totally worth it and I promise you’ll be asked for the recipe!

I’ll be including this at Thanksgiving alongside my Caramel Pecan Pie and No Bake Pumpkin Cheesecake.

Crack Pie Ingredients

  • Butter – Use softened butter so that it combines with the other ingredients easily. I use unsalted butter for this recipe, if you use salted reduce the amount of added salt
  • Oats – This pie has a wonderful oat cookie crust that adds a wonderful texture to each bite.
  • Brown Sugar
  • Sugar – I like to use brown as well as white sugar as it has a more complex sweetness to it.
  • Milk Powder – The milky filling of this pie is to die for and the milk powder gives it a wonderfully rich flavor.
  • Heavy cream – Heavy cream is mixed with the other filling ingredients for a wonderfully creamy bite.
  • Eggs
  • Flour
  • Baking Powder
  • Baking Soda
  • Salt – Added salt brings out the sweetness in pie. Adjust the amount added if you use salted butter.
  • Vanilla – Pure vanilla extract can be expensive, but it’s so much better than imitation. It’s also really easy to make your own vanilla.

How To Make Crack Pie

  1. Prep – Preheat the oven. Line a cookie sheet with parchment paper. Gather and measure out your ingredients.
  2. Make the oat cookie crust – Mix together the crust ingredients in a stand mixer and spread on a cookie sheet and bake. Once baked, break the crust up, mix with the melted butter mixture and press into a pie pan.
  3. Make the filling – Mix the ingredients together in a stand mixer and pour over the top of the cookie crust.
  4. Bake – Bake the pie until the top is golden brown but jiggly.

Tips

  • Once the pie has cooked, let it cool to room temperature before serving so that the filling firms up. You can speed up this process by placing it in the fridge.
  • Take care not to over mix the filling. If you mix too much air into it, the filling can collapse when it bakes.
  • It’s easiest to make this cake in a stand mixer but you can absolutly make it by hand if you don’t have one. It will just take a little while longer.
  • Take care not to overcook the crack pie, it should still be jiggly in the center when it is removed from the oven.

To Store

Refrigerate – This pie will keep well for up to 5 days, so it’s a great option for a make ahead dessert. Once the pie has cooled, wrap it well in plastic wrap or place in a large airtight container.

Freeze – The pie will also freeze well in the same way and keep for up to a month. Thaw the frozen pie in the refrigerator for a couple of hours before serving.

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If you try this yummy crack pie, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!

Crack Pie

Crack Pie is an addicting sweet and salty pie in an oat cookie crust with gooey filling. One bite and you'll know why it's called Crack Pie!
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings (hover to scale): 12 servings
Calories: 644kcal

Ingredients

  • 3 1/2 sticks butter
  • 1 cup oats
  • 1 1/2 cups brown sugar
  • 2 cups sugar
  • 1/4 cups milk powder
  • 1 cup heavy cream
  • 9 eggs
  • 1/2 cup and 1 tablespoon flour
  • 1/8 teaspoon baking powder
  • pinch baking soda
  • salt
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Cream together 1/2 cup butter, softened and 1/3 cup packed brown sugar and 3 tablespoons of sugar on medium high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. 
  • On a lower speed, add one egg yolk to incorporate. Increase the speed back up to a medium high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color. 
  • On a lower speed, add the flour, oats, baking powder, pinch of baking soda, and 3/4 teaspoon of salt. Mix 1 minute until dry ingredients have incorporated.
  • Spread dough on cookie sheet about 1/4″ thick. Remember, we’re tearing this up later, so we’re not going for perfection. Bake 15 minutes.
  • While in the oven, melt 1/4 cup butter. Combine it with 1 1/2 tablespoons of brown sugar, & 1/8 teaspoon of salt.
  • When the cookie comes out of the oven, allow it to cool, then crush by hand or pulsate in your food processor until sand-like. Add to the butter mixture and combine into a ball. Press into greased 10" pie pan.
  • Melt 1 cup of butter (but not hot to the touch), set aside.
  • On low, mix together 1 1/2 cup of sugar, 1 cup of brown sugar, 1 1/2 teaspoon of salt and the milk powder until really well combined.
  • Do not over mix next few steps…on low, add melted butter. Add 3/4 cup + 2 tablespoons of heavy cream and the vanilla until cream has disappeared from the mixture. Scrape sides of the bowl with a spatula. Add 8 egg yolks on low just enough to combine. Careful not to aerate.
  • Gently take the half sheet pan of crack pies out of the oven and transfer to a rack to cool at room temperature.
  • Place your pie dish on a cookie sheet. Pour mixture into crust filling 3/4 of the way. Bake for 20 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top.
  • At 20 minutes, open the oven door and reduce the baking temperature to 325F Depending on your oven this will take 5-10 minutes-keep the pies in the oven during this process. When the oven reads 325F, close the door and finish baking the crack pie for 5 minutes. 
  • At 5 minutes, the crack pie should still be jiggly in the bulls eye center, but not in the outer center circle. If the crack pie is still too jiggly, leave the pie in the oven an additional 5 minutes in the 325 degree oven.

Notes

  • Once the pie has cooked, let it cool to room temperature before serving so that the filling firms up. You can speed up this process by placing it in the fridge.
  • Take care not to over mix the filling. If you mix too much air into it, the filling can collapse when it bakes.
  • It’s easiest to make this cake in a stand mixer but you can absolutly make it by hand if you don’t have one. It will just take a little while longer.
  • Take care not to overcook the pie, it should still be jiggly in the center when it is removed from the oven

To Store

Refrigerate – This pie will keep well for up to 5 days, so it’s a great option for a make ahead dessert. Once the pie has cooled, wrap it well in plastic wrap or place in a large airtight container.
Freeze – The pie will also freeze well in the same way and keep for up to a month. Thaw the frozen pie in the refrigerator for a couple of hours before serving.

Nutrition

Calories: 644kcal | Carbohydrates: 71g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 223mg | Sodium: 502mg | Potassium: 175mg | Fiber: 1g | Sugar: 61g | Vitamin A: 1318IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
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