Description
Indulge in a rich and creamy Crack Pie with a delicious oat cookie crust that brings everyone together.
Ingredients
Scale
- 1/4 cup unsalted butter (melted)
- 1 recipe Oat Cookie
- 1 tbsp light brown sugar (packed)
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter (softened)
- 1/3 cup light brown sugar (packed)
- 3 tbsp white sugar (granulated)
- 1 large egg yolk
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/8 tsp baking powder
- Pinch of baking soda
- 1/2 tsp kosher salt
- 1 cup unsalted butter (melted)
- 1 1/2 cups white sugar (granulated)
- 3/4 cup light brown sugar (packed)
- 1 1/2 tsp kosher salt
- 1/4 cup corn powder
- 1/4 cup milk powder
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract
- 8 large egg yolks
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together melted butter, light brown sugar, and kosher salt until smooth.
- Stir in your homemade oat cookie mixture. The dough should come together into a thick paste.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating a nice, even layer.
- Bake the crust for about 10-12 minutes or until it’s lightly golden. Allow it to cool completely.
- Cream together softened butter, light brown sugar, and granulated sugar until fluffy.
- Add the large egg yolk, beating until fully incorporated.
- Mix the all-purpose flour, oats, baking powder, baking soda, and kosher salt together. Slowly incorporate these dry ingredients into the butter mixture.
- Gradually add in melted butter while mixing, followed by heavy cream, vanilla extract, and corn and milk powders. Blend until smooth and creamy.
- Pour the filling into the cooled oat cookie crust, and smooth the top with a spatula.
- Bake the assembled pie in the preheated oven for 30-40 minutes or until the filling sets with a slight jiggle in the center.
- Remove the pie from the oven and allow it to cool at room temperature before chilling in the refrigerator for at least 4 hours.
- Dust the top with confectioners’ sugar just before serving.
Notes
Make-ahead tips: The oat cookie crust can be prepared a day in advance. Try making individual servings in small ramekins for quicker baking.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg