Crack Pie

This may be the oddest named thing I've ever baked and blogged about! It is, however, one of the tastiest! It's called Crack Pie, and no, there's no crack in it. The recipe is said to have come from a famous bakery in NY, and has been shared on blogs, in news papers and on shows like Martha Stewart. Apparently it acquired it's name because it is addictive as crack! I can confirm that those who had the pleasure of tasting this little gem, are now self confessed "crack"addicts!


So what is crack pie I hear you ask? The easiest way to describe it is: A buttery, twice baked oatmeal cookie crust with a baked butterscotch custard filling! Nothing healthy here, just sugar (two kinds,) butter (nearly a pound,) egg yolks (8, although I suspect a couple more would make it even richer,) some cream (thickened, of course,) and a few other yummy ingredients that clog your arteries just thinking about them! I would call this more of a tart than a pie, but either way... it's DELICIOUS and totally ADDICTIVE!
Enjoy!

Crack Pie

Oatmeal Cookie for crust

• 2/3 cup plus 1 tablespoon flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1/3 cup brown sugar
• 3 tablespoons sugar
• 1 egg
• 1 cup rolled oats

Crust

• Crumbled cookie from above
• 1/4 cup melted butter
• 2 tablespoons brown sugar
• 1/8 teaspoon salt

Filling

• 1 1/2 cups sugar
• 1 cup brown sugar
• 1/4 teaspoon salt
• 3/4 cup plus milk powder
• 1 cup melted butter
• 3/4 cup plus 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 8 egg yolks

Directions for oatmeal cookie

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. Cream the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. Stir in the flour mixture until fully combined. Stir in the oats.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Directions for crust

1.Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended

2. Divide the crust between 2 (10-inch) pie or tart tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Directions for filling

1. Heat the oven to 175 C (350 F) degrees.

2. 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 165 C (325 F) degrees and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with icing (powdered) sugar before serving.