Crack Pie

Crack Pie

Interesting name for a dessert, huh. I had never heard of this particular pie before the daring bakers challenge. Most people from my work had never heard of it either. You had half of the people thinking it was called crack pie in relation to crack, but then you had the other half of the people thinking “No, it can’t be that. It must be because of the cracks in the top.” I guess both could be correct.

This pie was very easy to make, it just takes a bit of time because you have to bake the cookie crust and then crumble it with some other goodies to make the actual crust. The filling was a whiz to mix up, pour it in, and bake it.

I did sprinkle the powdered sugar on when I took it into work, however I failed to get a picture of the sprinkled cake or a slice of the sprinkled cake. That’s just a testament to how quickly it was eaten. I still had people a f’ew weeks later asking me if I was going to bring in another one. I guess they’ll have to feed their own addiction. Enjoy!

Crack Pie
Source: Bon Appetit

Oat Cookie Crust:
9 tablespoons unsalted butter, room temperature, divided
5 1/2 tablespoons packed light brown sugar, divided
2 tablespoons white sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt

Position rack in center of oven and preheat to 350 degrees F. Line a 9×13 inch metal baking pan with parchment paper. Lightly spray or butter a 9 inch diameter glass or ceramic pie dish.

Combine 6 tablespoons of the softened butter, 4 tablespoons of the brown sugar and the white sugar in a medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.

Add egg and beat until pale and fluffy, about 1 minute.

Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

Dump oat mixture into prepared baking pan and press out evenly to edges of pan.

Bake until light golden, about 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.

Using your fingertips, crumble the cookie into a large bowl – there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons butter and 1- 1/2 tablespoons brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.

Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch up the sides if your pie dish is deep). If your pie dish is shallow, place it on the baking sheet in case of overflow.

Filling:
3/4 cup white sugar
1/2 cup packed light brown sugar
1 tablespoon dry milk powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
powdered sugar for dusting

Position rack in center of oven and preheat to 350 degrees F. If possible, use bottom only heat, or the filling may brown too quickly.

Whisk both sugars, milk powder, and salt together in a medium bowl.

Add melted butter and whisk until blended.

Add cream, then egg yolks and vanilla and whisk until well blended.

Pour filling into crust.

Bake 30 minutes (filling may begin to bubble up). Reduce oven temperature to 325 degrees F. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes later.

Cool pie completely in a pie dish on wire rack. Chill uncovered overnight.

Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.

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