crack pie
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • OATMEAL COOKIE FOR CRUST: ⅓ cup + 1 heaping teaspoon flour
  • pinch baking powder
  • pinch teaspoon baking soda
  • pinch salt
  • ¼ cup softened butter
  • 3 tablespoons light brown sugar
  • 1½ tablespoons sugar
  • ½ egg (use part of the white for an omelet from the eggs you separate later for the filling)
  • Scant ½ cup rolled oats
  • CRUST: Crumbled cookie from above
  • 2 tablespoons butter
  • 1 scant tablespoon brown sugar
  • pinch salt
  • FILLING: ½ cup sugar
  • ½ cup light brown sugar
  • pinch salt
  • 3½ tablespoons milk powder
  • ½ cup butter, melted
  • scant ½ cup (100 ml) heavy cream
  • ½ teaspoon vanilla extract
  • 4 egg yolks
  • prepared crust
  • Powdered sugar to garnish (optional)
  1. This pie calls for a 10-inch pie tin (I used a Springform). You can substitute a 9-inch pie tin, but note that the pie will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
  2. FOR THE OATMEAL COOKIE: Heat the oven to 375 degrees.
  3. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
  4. Cream the butter, brown sugar and sugar until light and fluffy.
  5. Whisk the egg into the butter mixture until fully incorporated.
  6. Stir in the flour mixture until fully combined. Stir in the oats.
  7. Spread the mixture onto a 9-inch-by-9-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack (didn't take mine long). Crumble the cooled cookie to use in the crust.
  8. FOR THE CRUST: Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Press the crust into a 10-inch pie tin (or Springform pan, like me) to form a thin, even layer along the bottom and sides of the tin. Set the prepared crust aside while you prepare the filling.
  9. FOR THE FILLING: Heat the oven to 350 degrees.
  10. Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
  11. Gently whisk in the egg yolks, being careful not to add too much air.
  12. Pour filling into prepared pie shell.
  13. Bake the pie for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown, 10-15 minutes. Remove the pie and cool on a rack.
  14. The original recipe states to serve cold, but I liked it at room temperature also. Dust with powdered sugar before serving, if desired.
NOTE: This was adapted from a 2-pie recipe so some of the measurements may seem a little weird. As much I thought two Crack Pies in the house would be a good thing, I decided it was a little too much crack at one time. I put a pan underneath the springform to prevent dripping filling if the pan leaked (it didn't). This affected the cook time, markedly the bottom of the crust. While I preferred a slightly crunchier crust, Eat said it was good as is.
Recipe by story of a kitchen at