Easy Crack Pie

Easy Crack Pie
(Adapted from a recipe by Christina Tosi of Momofuku Milk Bar)


Oat cookie crust

• Non-stick vegetable oil spray
• 9 tablespoons butter, room temperature, divided
• 5 1/2 tablespoons brown sugar
• 2 tablespoons sugar
• 1 large egg
• 3/4 cup plus 2 tablespoons old-fashioned oats (rolled oats)
• 1/2 cup flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt

Filling

• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 tablespoon nonfat (skim) dry milk powder
• 1/4 teaspoon salt
• 1/2 cup (4 oz) butter, melted, cooled slightly
• 6 1/2 tablespoons heavy whipping cream
• 4 large egg yolks
• 1 teaspoon vanilla extract
• powdered (icing) sugar, for dusting

For oat cookie crust
Preheat oven to 350 deg F. Line a baking sheet with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat til pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well-blended, about 1 minute. Turn oat mixture out onto prepared baking sheet; press out evenly to edges of pan or as far as it will go without spreading too thinly - basically, so it ressembles one giant cookie. Bake til light golden on top, 17-18 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands, crumble oat mixture into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips til mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.


For filling
Position rack in centre of oven and preheat to 350 deg F. Whisk both sugars, milk powder and salt in medium bowl to blend. Add melted butter and whisk to combine. Add cream, then egg yolks and vanilla and whisk together. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325 deg F. Continue to bake pie until filling is brown in spots and set around edges but centre still moves slightly when pie dish is gently shaken, about 20 minutes longer (cover with foil if you think the crust is in danger of burning). Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.

Can be made two days ahead. Cover, keep chilled.

Dust with powdered sugar to serve in wedges or distribute forks and just let everyone dig in.

The recipe and image were copied directly from alicebakesacake