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Crack Pie: Nostalgic flavors paired perfectly with patience for clean slices.
The first time I made Crack Pie was during a momentous return-to-my-childhood-home meal. My parents were moving to a smaller place, and the nostalgia was palpable. The old kitchen, where I first learned to beat sugar and butter into a sweet, fluffy cloud, became my culinary stage once more. I remember digging through the pantry and finding my mom's trusty canister of old-fashioned oats. They reminded me of Saturday mornings spent at the breakfast table. Using those oats, I crafted the crust, blending them into crumbly perfection. It was a fitting tribute to the memories we were celebrating.
As the pie baked, the scent of vanilla and brown sugar drifted through the air, mingling with laughter and the clinking of glasses. While whisking the egg yolks and cream, I couldn't help but reminisce about holiday baking sessions, where spilled ingredients turned into kitchen tales. A tip I swear by is letting the pie rest; patience lets the filling set just right for smooth slicing. That evening, the pie was a sweet reminder of home, and sharing it cold, with a dusting of confectioners' sugar, only enhanced the flavors. It was a simple treat that held a deeper connection, with each bite celebrating years of cherished moments.
Ingredients
For the oat cookie crust:
- 9 tablespoons unsalted butter room temperature, divided
- 5 1/2 tablespoons light brown sugar packed, divided
- 2 tablespoons granulated sugar
- 1 large egg room temperature
- 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
For the filling:
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 tablespoon nonfat 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
- confectioners' sugar to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Line an 18x26-inch rimmed baking sheet with parchment paper. Coat the parchment paper and the baking sheet rim with nonstick cooking spray.
- In the bowl of a stand mixer or a large bowl with a hand mixer, add 6 tablespoons of the butter, 4 tablespoons of the brown sugar, and 2 tablespoons of the granulated sugar and beat until light and fluffy, about 2 minutes.
- With a rubber spatula, scrape down the sides of the bowl.
- Add the egg to the butter mixture and beat until pale and fluffy, about 2 minutes.
- With the mixer on medium speed, add the oats, the flour, the baking powder, the baking soda, and 1/4 teaspoon of the salt and beat until well-blended, about 1 minute.
- Transfer the oat mixture to the prepared baking sheet and press the mixture evenly to the edges of the baking sheet. The oat mixture should be about 3/8-inch-thick. Note: If the dough is sticky, lightly wet your hands in order to press oat mixture evenly.
- Transfer the oat mixture to the oven and bake, uncovered, until lightly golden on top, about 12-14 minutes. Do not turn the oven off after baking is complete.
- Transfer the baked oat mixture from the oven to a wire rack and let cool completely.
- In a food processor, add the baked oat mixture and process it into small crumbles.
- Transfer the crumbled oat mixture to a large bowl.
- Add 3 tablespoons of the butter and 1 1/2 tablespoons of the brown sugar to the crumbled oat mixture and, by hand, combine until the mixture is moist enough to stick together.
- Transfer the crust mixture to a 9-inch glass pie dish.
- By hand, evenly press the crust mixture to the bottom and sides of the pie dish.
- Transfer the pie dish that contains the crust mixture onto a clean, rimmed baking sheet.
- Make sure the oven is still set to 350 degrees F.
- In the bowl of a stand mixer fitted with the whisk attachment or with a large bowl and a hand whisk, add the remaining granulated sugar, the remaining light brown sugar, the dry milk powder, and the remaining salt and whisk vigorously to combine.
- Add the melted butter to the sugar mixture and whisk to combine.
- Add the heavy whipping cream, the egg yolks, and the vanilla extract to the sugar mixture and whisk until well-combined and pale in color.
- Pour the filling on top of the crust mixture and bake, uncovered, about 30 minutes.
- Reduce the oven temperature to 325 degrees F and bake, uncovered, until the filling is brown in spots and set around the edges, but the center still moves slightly when the pie dish is gently shaken, about 20 minutes.
- Transfer the pie from the oven to a wire rack and let cool for about 2 hours.
- Transfer the pie to the refrigerator and chill at least 8 hours and up to overnight, uncovered.
- When ready to serve, lightly sift the confectioners' powdered sugar over the top of the pie.
- With a sharp knife, cut the pie into single serving-sized pieces, plate, and serve cold.
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