Crack Pie. The name simply gives it away. Warm, buttery, gooey deliciousness topped with powdered sugar. This is my second recipe that was inspired from a Momofuku Milk Bar creation. Check out the birthday cake I made (to die for!). They make such rich, decadent desserts. I really want to go try one at the bakery, but unfortunately it is all the way in New York City. Luckily, you can make your own creation at home!
Crack Pie Recipe
adapted slightly from Bon Appetit
Oatmeal Cookie Crust
- Nonstick vegetable oil spray
- 10 Tbsp unsalted butter, room temperature
- 5 1/2 tablespoons (packed) golden brown sugar
- 2 tablespoons sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons old-fashioned oats
- 1/2 cup all purpose flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 Tbsp nonfat dry milk powder
- 1/4 tsp salt
- 1 stick unsalted butter, melted, cooled slightly
- 6 1/2 Tbsp heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar
1. Preheat oven to 350°F. Line a 13×9 baking sheet with parchment paper and coat with nonstick spray.
2. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy. Add the egg and beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
3. 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.
4. Using your hands, crumble the oatmeal cookie into large bowl. Add 4 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 9-inch-diameter glass pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
5. 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.
6. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. 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.
7. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. Top with powdered sugar prior to serving.