This crack pie is not made with crack, but it is called a crack pie because of how addictive ir is. It is an intensely flavored pie that everyone I know loves and enjoys. It does not have a specific flavor, but it is rather neutral, yet at the same time very intense. It tastes like butter, sugar, and maybe a little vanilla, it tastes of all good things.
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These are flavors that we all like, made in a concentrated and intense way, that’s why it is such an addictive dessert, and that’s where the name comes from. This is a dessert that you eat a small piece of, because it has a lot of flavor to it. I usually eat it along with a glass of milk or a hot beverage that is not too sweet.
You have to try this pie at least once, because it is very particular, and you will love it, guaranteed, there is no doubt about that. It is perfect to give to someone as a gift or for a special occasion with a lot of people. It’s texture is dense, not airy, it is moist and has a crispy layer on top, which is fantastic.
At the end, the typical thing to do is to decorate it with a little powdered sugar, as a simple touch to make it look pretty. For the crust, you first make a big oatmeal cookie, which is then crushed and used to form the base. The oat flavor is not even noticeable in the end, and you only notice how rich it tastes. It melts in your mouth, sort ot crumbling apart softly, something you have to try for yourself to be able to understand. The eggs give it a more viscous texture, in a certain way, a bit gelatinous, which contrasts very well with the crunchy base and top layer.
I highly recommend that you make this at home and try it, because you will fall in love with it. Only for special moments, however.
If you like this recipe, you have to check out our oatmeal cookies, which I’m sure you’ll love.
Crack pie
Ingredients
For the crust:
- 9 tbsp (4.76 oz) (135 gr) unsalted butter, at room temperature
- 1/3 C (2.32 oz) (66 gr) brown sugar
- 2 tbsp (1 oz) (30 gr) white sugar
- 1 egg, big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 C (3 oz) (86 gr) rolled oats
- 1/2 C (2.30 oz) (65 gr) all purpouse flour
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1/4 tsp (0.04 oz) (1.2 gr) baking powder
- 1 pinch baking soda
For the filling:
- 3/4 C (5.30 oz) (150 gr) white sugar
- 1/2 C (3.52 oz) (100 gr) brown sugar
- 2 tbsp (0.53 oz) (15 gr) milk powder
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1/2 C (3.95 oz) (112 gr) unsalted butter, melted
- 6 tbsp (3 fl oz) (90 ml) whipping cream
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 4 egg yolks
- Confectioners sugar (powdered sugar), for decorating
Instructions
For the base:
- Preheat the oven to 356º F (180° C). Line a rectangular baking pan of approximately 17,80 x 13 inches (45 x 33cm) with parchment paper.
- In a medium bowl, sift the flour, salt, baking powder and baking soda.
- In another large bowl, beat with an electric mixer or a ballohand whisk 6 tablespoons of butter (90 gr) with the two types of sugar for 3 minutes until the mixture is lighter in color and fluffier.
- Add the egg with the vanilla extract. Beat for 1 more minute until integrated.
- Add in the flour mixture and beat just 30 seconds until smooth. Finally, add the oats and beat until everything is well combined.
- Pour the cookie mixture into the pan and spread with a rubber spatula or your hands until it is about 7 to 8 mm thick. The mixture does not have to be uniform in the pan.
- Bake for 13-15 minutes until the cookie is lightly browned. Once ready, remove it from the oven and let it cool for 10 minutes.
For the filling:
- In a large bowl, add the 2 types of sugar with the milk powder and salt. Mix with a hand whisk for a few seconds.
- Add the melted butter and beat for 1 minute. Then add the whipping cream with the vanilla extract and beat for 2 more minutes until smooth and homogeneous.
- Finally, add in the egg yolks one by one, beating for 15 seconds after each addition.
To assemble the pie:
- Once the cookie is cool, cut it with your hands into uneven pieces, place it in a food processor with the remaining 3 tablespoons (45 g) of butter and grind until you obtain a sandy and slightly lumpy dough.
- Place this dough in a 9 inches (23 cm) diameter pie pan and flatten with your hands until a crust is formed.
- Carefully pour the filling on top of the pie base and bake at 356ºF (180°C) for 15 minutes. After this time, lower the oven temperature to 320ºF (160°C) and continue baking the pie for another 15 minutes. In the end, the pie should be golden brown around the edges but soft in the center. If it looks too soft, give it 5 more minutes of baking time.
- When the pie is ready, remove it from the oven and let it cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or overnight before eating.
- To serve the pie, decorate it with powdered sugar and it's ready.
