Saturday, July 23, 2011

Crack Pie

Since my post here,
I've had a couple of requests to explain
Crack Pie...

The name comes from a craving for more!!
Seriously, this pie is insanely addictive.
An oatmeal cookie crust and a sweet, gooey,
butterscotch-y filling combine to create a
delicious bubbling mess of salty-sweet goodness.
When it cools, you’ll have to fight for your share.
Or you can grab the pie plate, turn your back
and crouch in the corner, stuffing your face like a feral cat.
A feral cat that uses a fork, of course!!

Now, for the recipe:
Cookie for crust


2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats


1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder,
baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes.
7. Remove from heat and cool to the touch on a rack.
8. Crumble the cooled cookie to use in the crust.



Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt


1. Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).
2. Divide the crust between 2 (10-inch) pie tins.
3. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins.
4. Set the prepared crusts aside while you prepare the filling.



1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish


1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes.
6. Remove the pies and cool on a rack.
7. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

I hope you enjoy it!!!


Kristal said...

I am so going to make this. We are having guests next week and this would be perfect!

Allison said...

This recipe is saving me the $44 I would spend at Momufuku buying a crack pie! It looks amazing - I'm so impressed you tried it out (and am so, so impressed with how perfect your results are!).
I also prefer the eating the entire pie yourself method - some things are just WAY too good to share! :)

Jenn said...

Oh my word! Girl...this sounds AMAZING!!! The only ingredient I don't have on hand is the milk powder. Rats! I could be making this right now. I know where I'm going tomorrow. I'm heading to the corner store for that one ingredient. I can't wait! THANK YOU for sharing this recipe.

Marathon Lar said...

Oh my goodness! This looks positively sinful! I'll have to find a reason to make this very soon...maybe just the fact that it's Monday?

Jenn said...

This was DELICIOUS!!!!!! It's definitely a keeper! Thank you for sharing the recipe.

Tami Weingartner said...

Ohhhhh yeeeeesssssss!!!!! I've had is like crack!!!!!


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