Crack Pie-don’t judge me because I am ugly……..

Leslie H

First of all, let me start by saying this recipe is NOT gluten free, dairy free or any other freedom word we may use. This little bit of deliciousness is what my trainer  politely calls “job security”. I needed to bring a dessert to an event tonight and knew I had all the ingredients in the house to make it.  So I cut a piece,  plated it and shot a picture of it for you and put in back in the pie dish! I found this recipe in Bon Appetite last summer; it is from a restaurant in New York called The Milk Bar, and anyone who has taken a bite knows why it is named this way.Once you start with this rich, salty-sweet pie you wont be able to stop. Like I said…..job security!

Ingredients:

oat-cookie crust

9 T. butter, room temperature and divided

5 1/2 T brown sugar, divided

2 T. sugar

1 egg

3/4 cup oatmeal

1/2 cup flour

1/8 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt

Filling:

3/4 cup sugar

1/2 cup brown sugar

1 T. nonfat dry milk powder ($7.89 at the grocery for 1 T. but necessary!)

1/4 tsp. salt

1/2 cup butter, melted

6 1/2 T. heavy whipping cream

4 egg yolks

1 tsp. vanilla

powdered sugar for dusting

Instructions:

cookie crust:

Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper and coat with nonstick spray. Combine 6 T. butter, 4 T. brown sugar and 2 T. sugar in medium bowl and beat with mixer until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder and baking soda and salt and beat until well blended, about a minute. Turn onto prepared pan and spread as thin as you can. I used wet hands and pushed it around not quite filling the pan. That is ok, you will see what we do with it later. Bake 17-18 minutes until light and golden. Transfer to a rack to completely cool.

Using hands, crumble oat cookie into large bowl; add 3 T. butter and 1 1/2 T. brown sugar. Rub in with fingertips until mixture is moist enough to stick together. I ended up pulsing it a few times in the Cuisinart for a finer crust. Transfer mixture to a 9 inch pie dish and press “dough” evenly onto bottom and up sides of pie dish. Place onto a cookie sheet.

Filling:

Preheat oven to 350 degrees.  Mix all filling ingredients together until well blended. Pour filling into crust and bake 30 minutes. Reduce temperature to 325 and continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when gently shaken, about 20 minutes. Cool pie 2 hours on rack and place in refrigerator uncovered overnight. Dust with powdered sugar when serving. Serve cold.

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