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Tuesday, September 6, 2011

Crack Pie

They call this crack pie for a reason - I'm pretty sure this is to a food junkie like myself what crack is to a drug junkie ;-) It's highly addictive and one piece is definitely not enough!

I found this recipe featured in Bon App├ętit in last year's September issue. I was intrigued (mostly because of the name!) and stuck it in my collection. I have avoided making pies, cookies, cakes, etc. recently because I'm usually the only one in the house who ends up eating it, but when I was in charge of dessert for the boy's family's Labor Day picnic, I thought I'd give it a shot. The name rang true - everyone seemed to like the salty-sweet pie and I had just one little sliver left by the end of the day. I'd definitely make this one again!

Crack Pie
Oat Cookie Crust
T (1 stick plus 1 T) unsalted room temperature, divided
5.5 T packed brown sugar, divided
2 T sugar
1 large egg
3/4 cup plus 2 T old-fashioned oats
1/2 cup all purpose flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 teaspoon salt

3/4 cup sugar
1/2 cup packed brown sugar
1 T nonfat dry milk powder
1/4 tsp salt
1/2 cup unsalted butter, melted, cooled slightly
6.5 T heavy whipping cream
4 large egg yolks
1 tsp vanilla extract
Powdered sugar for dusting

  1. Preheat oven to 350. Line 13x9x2 baking pan with parchment paper; coat with nonstick spray. 
  2. Combine 6 T butter, 4 T brown sugar, and 2 T sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes.
  3. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
  4. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
  5. Using hands, crumble oat cookie into large bowl; add 3 T butter and 1.5 T brown sugar. Rub in with fingertips until mixture is moist enough to stick together. 
  6. Transfer cookie crust mixture to 9-in diameter glass pie dish. Using fingers, press evenly onto bottom and up the sides. Place pie dish with crust on rimmed baking sheet.
  7. Position rack in center of oven and preheat to 350. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks, and vanilla and whisk until well blended.
  8. Pour filling into crust and bake pie 30 minutes (filling may begin to bubble).
  9. Reduce oven temperature to 325 and continue to bake until filling is brown in spots and set around the edges. Center will still move slightly when the dish is gently shaken - about 20 minutes longer.
  10. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. Can be made 2 days ahead.
  11. Before serving, sift powdered sugar lightly over top of pie. Serve cold.

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