Crack Pie

16 ingredients
1 steps

Ingredients

  • Crust
  • Crumbled cookie for crust
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 tablespoons (3/4 ounce) brown sugar
  • 1/8 teaspoon salt
  • Filling
  • 1 1/2 cups (10 1/2 ounces) sugar
  • 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
  • 1 cup (2 sticks) butter, melted
  • 3/4 cup plus a scant 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 8 egg yolks
  • 2 prepared crusts
  • Powdered sugar, garnish

Directions

  1. 1
    {"0":"crust","2":"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). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.","4":"Filling","7":"1. Heat the oven to 350 degrees.","9":"2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.","11":"3. Gently whisk in the egg yolks, being careful not to add too much air.","13":"4. Divide the filling evenly between the 2 prepared pie shells.","15":"5. 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 (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.","17":"6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving."}

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