Wednesday, March 24, 2010

Crack Pie

One taste and you'll be hooked on Crack Pie. It is THAT good!

Cookie for the crust:

2/3 C plus 1 Tbsp all purpose flour

1/8 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/2 C butter, softened

1/3 C firmly packed light brown sugar

3 Tbsp sugar

1 egg

1 C old fashioned oatmeal, uncooked

Preheat oven to 375 degrees. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In your mixer beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fluffy and incorporated. With the mixture running, beat in the flour mixture a little at a time until totally combined. Stir in the oatmeal until well incorporated. Spread the mixture into a 9 x 13 inch baking pan and bake until golden brown and set, about 20 minutes. Remove from oven and cool on rack. Crumble the cooked cookie to use in the crust.


Crumbled cookie for crust (see above)

1/4 C butter

1 1/2 Tbsp firmly packed brown sugar

1/8 tsp salt

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 will clump together between your fingers and hold together) Divide the crust between the two 10 inch pie pans. Press the crust into each shell to form a thin even layer along the bottom and sides of the tins.


1 1/2 C granulated sugar

3/4 C plus a scant 3 Tbsp firmly packed light brown sugar

1/4 tsp salt

1/3 C plus 1 tsp powdered milk

1 C butter, melted

3/4 C plus a scant 2 Tbsp whipping cream

1 tsp vanilla

8 egg yolks

2 prepared crusts (see above)

powdered sugar for garnish

Preheat oven to 350 degrees. In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk. Whisk in the melted butter then whisk in the cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air. Divide the filling evenly between 2 pie shells. Bake the pies one at a time for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (about 10 minutes or 15 minutes if using a 9 inch pie pan). Remove pie from oven and cool on rack.

Refrigerate the cooled pies until well chilled. Dust with powdered sugar.


Cindy Brink said...

I loved 'bout let's come up with our own and better name for it!

Jerry's Blog said...

Sounds good, but not on my Weight Watchers diet by a long shot..Also the name sounds like you might get arrested for making it.

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