The original name of this recipe is "Crack Pie." It is very intriguing. It MUST be good if that's what its called, but I had to Google it 10 times before I could figure out what kind of pie it was. I think this name fits it better and tells you what's in it. Yummy goodness, that's what. Its almost too hard to describe. Brown sugary. Caramely. Salty. Sweet. Gooey. Custardy. Almost like a pecan pie without the pecans and with an oatmeal cookie crust. Its perfect after a long day. Who am I kidding? Its perfect after a short day too. I forgot what blog I originally saw this featured on, but the recipe is from Epicurious. Apparently its crafted after a famous pie at Milk Bar in NYC? Never been, but I don't think I need to now!
Note, this includes a lot of chilling time. Don't skimp on that or it won't set up properly! I made mine the night before and it was perfect.
Brown Sugar Crack Pie
For the Oatmeal Cookie Crust:
- 9 TBSP unsalted butter, room temperature, divided 6 + 3 TBSP
- 5 1/2 TBSP (packed) light brown sugar, divided 4 + 1 1/2 TBSP
- 2 TBSP white sugar
- 1 large egg
- 3/4 cup plus 2 TBSP old-fashioned oats
- 1/2 cup all purpose flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 teaspoon (heaping) salt
- 3/4 cup white guar
- 1/2 cup light brown sugar, packed
- 1 TBSP nonfat dry milk powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 6 1/2 TBSP heavy whipping cream
- 4 large egg yolks
- 1 tsp vanilla extract
- powdered sugar (for dusting)
Preheat oven to 350. Line 13x9 metal baking pan with parchment paper and coat with non stick cooking spray.
Combine 6 TBSP butter, 4 TSBSP brown sugar and TBSP white sugar in a bowl. Use electric mixer to beat unti light and fluffy, occasionally scraping down the sides of the bowl (About 2 minutes).
Add egg and beat until pale and fluffy.
Add oats, flour, baking powder, baking soda and salt. Beat until well-blended (1 minute).
Spread mixture onto preparedbaking sheet and press evenly to the edges.
Bake until golden, but not too crispy (17-18 minutes). Cool completely. You can put it in the fridge to cool faster.
Once cool, crumble the giant cookie with your hands into a large bowl.
Add remaining 3 TBSP butter and 1 1/2 TBSP brown sugar and work in with fingertips until mixture sticks together.
Spray 9 inch pie dish with nonstick spray and press mixture evenly into dish on bottoms and sides. Place dish on a rimmed baking sheet and prepare filling.
For the filling:
Position rack in center of oven and heat to 350 again.
Whisk together both sugars, milk powder and salt in medium bowl.
Add melted butter and continue whisking until blended.
Add cream, egg yolks and vanilla and whisk until blended.
Pour filling into crust and bake 30 minutes (it may bubble).
At this point, you may also need to cover your crusts with foil to keep them from getting too cooked.
Reduce temperature to 325 and continue baking until filling is set around the edges and has some brown sports, about 20 more minutes. When finished, the filling should still move slightly when gentle shaken.
Cool pie 2 hours on a cooling rack at room temperature then chill uncovered overnight int he fridge. Do not skimp on the chill time! Sift powdered sugar over top of pie before serving cold.