Invented by pastry chef Christina Tosi of Momofuku Milk Bar in New York, crack pie is a pie made of oatmeal cookie crust and a gooey filling made with butter, egg yolk, sugar, and cream. And it really is delicious and as addicting as its namesake. If you want to give this recipe a shot, chef Tosi was kind enough to publish it in her cookbook. Here’s how it goes.
Ingredients:
Oat Cookie Crust:
- Nonstick vegetable oil spray
- 9 tablespoons unsalted butter, room temperature, divided
- 5 1/2 tablespoons (70 grams) packed light brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons old-fashioned oats
- 1/2 cup (62 grams) all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Filling:
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 113 grams) melted unsalted butter
- 6 1/2 tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar
Instructions:
Preheat oven to 350°F. Line a cookie sheet with parchment paper and coat with nonstick spray. Combine butter, brown sugar, and sugar. Beat until light and fluffy. Add egg and beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat on medium speed until well blended. Turn mixture out onto baking pan; press out evenly.
Crust:
Bake until lightly golden on top, and then allow it to cool. Crush oat cookie into small crumbles and place in a large bowl. Add butter and brown sugar. Transfer cookie crust mixture to a 9-inch pie dish. Press mixture evenly onto bottom and up sides of the pie dish. Place pie dish with crust on the baking sheet.
Filling:
Position rack in center of the oven and preheat to 350° F. Combine both sugars, milk powder, and salt. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well combined. Pour filling into crust.
Bake pie at 350° F for 30 minutes. Reduce oven temperature to 325° F. Continue to bake pie 20 minutes longer. Cool pie. Sift powdered sugar lightly over top of the pie.
