Crack Pie

LAST UPDATED: Jun 15, 2019 | PUBLISHED: Sep 04, 2013 | By: Julie Blanner
Crack Pie is an addicting sweet and salty pie in an oat crust with gooey filling. One bite and you’ll know why it’s called Crack Pie!
Yes, you read that right. The other night, while having dinner friends, they were all raving about a local restaurant’s dessert – crack pie. As they described it, I knew that it would be the dessert of Chris’ dreams. Not having tasted it myself, I googled to find a recipe. Unfortunately, at first glance, I was completely overwhelmed, but determined. It seemed to jump around and I neglected to purchase a crucial ingredient because I completely overlooked it. Yes, it takes an hour and a half to make it, but is worth every minute! I’ll be including this at Thanksgiving! 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?

Ingredient List {for convenient shopping}:
3 1/2 sticks of butter
1 c oats
about 1 1/2 c brown sugar
about 2 c sugar
1/4 c milk powder
about 1 c heavy cream
9 eggs
baking powder
baking soda

Ready? Let’s do this!

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper {we don’t want to do a lot of dishes, do we?}. cream 1/2 c butter, softened and 1/3 c packed brown sugar and 3 Tbsp 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 1/2 c + 1 Tbsp flour, 1 c oats,1/8 tsp baking powder, pinch of baking soda, and 3/4 tsp 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 c butter. Combine with 1 1/2 Tbsp brown sugar, & 1/8 tsp 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 mixture and combine into a ball. Press into greased 10″ pie pan.

Melt 1 c of butter {but not hot to the touch}, set aside. On low, mix together 1 1/2 c sugar, 1 c brown sugar, 1 1/2 tsp salt, 1/4 c milk powder until really well combined. Do not over mix next few steps…on low, add melted butter. Add 3/4 c + 2 Tbsp heavy cream and 1 tsp 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.

just before she went into the oven

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.

Gently take the half sheet pan of crack pies out of the oven and transfer to a rack to cool at room temperature.

Whoala! Perfection in a pie. Now let’s admire it…

Serve with a scoop of vanilla ice cream. I wish I had photos for you, but it didn’t last! That’s a good thing, right?

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