ats
First, let’s talk about the crust. It’s starts as a sheetpan-style giant oatmeal cookie slab that’s made from butter, brown and white sugar, an egg yolk, flour, and oats. The big cookie slab is spread about 1/4- inch thick onto a sheetpan, baked for 15 minutes, cooled, and then destroyed.
That’s right, after cooling, the cookie is crumbled up with a bit more brown sugar and more butter, and packed into a pie plate as the crust.
Crack Pie
INGREDIENTS:
Pie
- unsalted butter, melted
- 1 recipe Oat Cookie (recipe follows)
- 1 tbsp. light brown sugar, packed
- 1/4 tsp. kosher salt
- 1 recipe Crack Pie Filling (recipe follows)
- confectioners’ sugar for dusting
Oat Cookie
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- 1/2 c. unsalted butter, softened
- 1/3 c. light brown sugar, packed
- 3 tbsp. white sugar, granulated
- 1 large egg yolk
- 1/2 c. all-purpose flour
- 1 c. old-fashioned rolled oats
- 1/8 tsp. baking powder
- pinch baking soda
- 1/2 tsp. kosher salt
Crack Pie Filling
- 1 c. unsalted butter, melted
- 1 1/2 c. white sugar, granulated
- 3/4 c. light brown sugar, packed
- 1 1/2 tsp. kosher salt
- 1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
- 1/4 c. milk powder
- 3/4 c. heavy cream
- 1/2 tsp. vanilla extract
- 8 large egg yolks
DIRECTIONS:
Full Recipes>>Crack Pie
