Crack Pie
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Sugar1 large
Egg1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 tbsp
Nonfat Dry Milk Powder6.5 tbsps
Heavy Whipping Cream4 large
Egg Yolk1 tsp
Vanilla ExtractDirections:
1
For oat cookie crust: Preheat oven to 350°F
2
Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray
3
Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl
4
Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes
5
Add egg; beat until pale and fluffy
6
Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute
7
Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan
8
Bake until light golden on top, 17 to 18 minutes
9
Transfer baking pan to rack and cool cookie completely
10
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar
11
Rub in with fingertips until mixture is moist enough to stick together
12
Transfer cookie crust mixture to 9-inch-diameter glass pie dish
13
Using fingers, press mixture evenly onto bottom and up sides of pie dish
14
Place pie dish with crust on rimmed baking sheet
15
Preheat oven to 350°F
16
Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray
17
Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl
18
Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes
19
Add egg; beat until pale and fluffy
20
Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute
21
Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan
22
Bake until light golden on top, 17 to 18 minutes
23
Transfer baking pan to rack and cool cookie completely
24
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar
25
Rub in with fingertips until mixture is moist enough to stick together
26
Transfer cookie crust mixture to 9-inch-diameter glass pie dish
27
Using fingers, press mixture evenly onto bottom and up sides of pie dish
28
Place pie dish with crust on rimmed baking sheet
29
For filling: Position rack in center of oven and preheat to 350°F
30
Whisk both sugars, milk powder, and salt in medium bowl to blend
31
Add melted butter and whisk until blended
32
Add cream, then egg yolks and vanilla and whisk until well blended
33
Pour filling into crust
34
Bake pie 30 minutes (filling may begin to bubble)
35
Reduce oven temperature to 325°F
36
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
37
Cool pie 2 hours in pie dish on rack
38
Chill uncovered overnight
39
DO AHEAD: Can be made 2 days ahead
40
Cover; keep chilled
41
Sift powdered sugar lightly over top of pie
42
Cut pie into wedges and serve cold
43
Position rack in center of oven and preheat to 350°F
44
Whisk both sugars, milk powder, and salt in medium bowl to blend
45
Add melted butter and whisk until blended
46
Add cream, then egg yolks and vanilla and whisk until well blended
47
Pour filling into crust
48
Bake pie 30 minutes (filling may begin to bubble)
49
Reduce oven temperature to 325°F
50
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
51
Cool pie 2 hours in pie dish on rack
52
Chill uncovered overnight
53
DO AHEAD: Can be made 2 days ahead
54
Cover; keep chilled
55
Sift powdered sugar lightly over top of pie
56
Cut pie into wedges and serve cold