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  • Crack Pie

    Posted: December 15th, 2009 | Author: Agitationist | Filed under: experimental | Tags: , , | 7 Comments »

    Crack Pie


    Ingredients for Crack Pie:

    For the Oat Cookie:
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1/2 cup light-brown sugar
    • 3 tablespoons granulated sugar
    • 1 large egg
    • 1/3 cup all-purpose flour
    • 1/3 cup old-fashioned oats
    • 1/8 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/4 teaspoon salt
    For the Crust:
    • 1/4 cup (1/2 stick) unsalted butter, softened
    • 1 tablespoon light-brown sugar
    • 1/8 teaspoon salt
    For the Filling
    • 3/4 cup granulated sugar
    • 3/4 cup light-brown sugar
    • 1/4 teaspoon salt
    • 2 tablespoons milk powder
    • 1 cup (2 sticks) unsalted butter, melted
    • 3/4 cup heavy cream
    • 1/8 teaspoon pure vanilla extract
    • 8 large egg yolks
    • Confectioners’ sugar, for dusting

    Now You’re Cooking:
    1. Make the oat cookie: Preheat oven to 350 degrees; line a baking sheet with parchment paper and set aside.
    2. In a large bowl, mix together all oat cookie ingredients until well combined. Spread cookie mixture in an even layer on prepared baking sheet. Transfer to oven and bake until golden brown, about 15 minutes. Remove from oven and let cool slightly on a wire rack.
    3. Make the crust: Using your hands, crumble oat cookie into a large bowl. Add butter, brown sugar, and salt; using your hands, toss until crumbly and well combined.
    4. Divide mixture evenly between two 10-inch pie plates; pat into bottom and up sides. Set aside.
    5. Make the filling: Reduce oven temperature to 325 degrees. In a large bowl, whisk together sugars, salt, and milk powder, breaking up any lumps. Whisk in butter, heavy cream, and vanilla until well combined. Whisk in yolks until just combined.
    6. Pour filling into prepared pie crusts. Transfer pies to oven and bake until filling is set, about 15 minutes. Reduce oven temperature to 315 degrees and continue baking until top of pie is golden brown. Remove from oven and let cool slightly. Transfer to refrigerator and refrigerate until cool. Dust with confectioners’ sugar just before serving.


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    7 Comments on “Crack Pie”

    1. 1
      Bye Bye Miss American Pie | Cool Adventure Girls said at 9:32 am on December 17th, 2009:

      [...] of ex-lax brownies, it’s not. Featuring a rolled-oat crust with a creamy vanilla filling, crack pie actually sounds delish and could just replace those visions of apple, sweet potato and pecan pie we [...]

    2. 2 LoisLaneCA said at 12:04 am on December 18th, 2009:

      Does it come with a cardiac CRASH CART, cause y’all are going to need it after this!!

    3. 3 Jonitia Johnson said at 5:02 am on December 18th, 2009:

      Yummy for my tummy! It is addictive but you just have to use your will power to resist the urge to over eat it. Boy, I really enjoyed this pie.

    4. 4 Brad G said at 9:10 am on December 18th, 2009:

      must you use powdered milk

    5. 5 Matt S said at 2:54 pm on December 18th, 2009:

      Who has powdered milk?

    6. 6 Luke M said at 6:13 pm on December 19th, 2009:

      This did not work. ratio is wrong? I made the cookie, but it was more like cookie soup. Baked for 15 minutes and it was still wet. Never crumbled, just got mushy. When I put it in the pie pan there was an 1/8 inch of melted butter floating on the top.
      I poured that off and made the filling. More soup. baked till golden brown and there was 1/4 of melted butter just onder the top. Poured that off and let cool. Tasted good still but why all the extra butter? Did I do something wrong? I used a total of 3.5 sticks of unsalted butter. Safeway brand (lucerne)

    7. 7 Carissa R said at 3:33 pm on December 25th, 2009:

      me too, Luke M. everything you just said… and i tried it twice – followed recipe to the letter. i wish i could have gotten it right – it sounds delightful!


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