Crack Pie is a decadent dessert featuring a buttery oatmeal cookie crust and a rich, caramel-like filling. This indulgent pie has a perfect balance of sweetness and a hint of salt, making it an irresistible treat for any occasion. The creamy filling, made with egg yolks, butter, and sugar, is baked to perfection and then chilled for a luxurious texture that melts in your mouth. Perfect for a special celebration or a cozy dessert at home, this pie is sure to become a favorite.
Why You’ll Love This Recipe:
You’ll love this Crack Pie because it combines the comforting flavors of oatmeal cookies with a creamy, sweet filling that’s both satisfying and addictive. The texture of the crust is perfectly crunchy, while the filling is smooth and rich, making each bite a delightful experience. The pie is easy to make, yet the result is a sophisticated dessert that’s sure to impress your guests. Whether you’re making it for a special occasion or just because, this pie is a showstopper.
Perfect Occasion:
This Crack Pie is ideal for holidays, dinner parties, or any celebration where you want to serve an impressive dessert. It’s also perfect for a romantic dessert on Tu B'Av (the Jewish day of love), offering a sweet way to end a special meal. The pie can be made ahead of time and stored in the refrigerator, making it a convenient option for entertaining. Serve it with a dusting of powdered sugar and a cup of coffee or tea for a perfect dessert experience.
Decoration Tips:
For a beautiful presentation, dust the top of the Crack Pie with powdered sugar just before serving. You can also garnish each slice with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence. If you want to add a bit of texture, consider sprinkling some toasted nuts or oats over the top. Serve the pie on a decorative platter or cake stand to make it the centerpiece of your dessert table.
Ingredients:
For the Crust:
- 100 g unsalted butter, softened
- 1/4 cup sticky brown sugar (60 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg
- 3/4 cup all-purpose flour (100 g)
- 1 cup thick rolled oats (100 g)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
After Baking the Crust:
- 50 g unsalted butter, melted
- 1 tablespoon Demerara sugar (15 g)
For the Filling:
- 150 g unsalted butter, melted
- 1/2 cup Demerara sugar (100 g)
- 1 cup granulated sugar (200 g)
- 6 large egg yolks
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste or extract
- 3/4 cup heavy cream (120 g)
Instructions:
- Prepare the Crust:
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
- Add the egg and mix well.
- Add the flour, oats, baking powder, baking soda, and a pinch of salt. Mix until a sticky dough forms.
- Spread the dough evenly on a parchment-lined baking sheet and bake for about 25 minutes, or until golden brown. Let it cool completely.
- Once cooled, break the cookie into pieces and place it in a food processor. Add the melted butter and Demerara sugar, then pulse until you have moist crumbs.
- Form the Crust:
- Press the crumb mixture into the bottom and up the sides of a 26-28 cm pie tin to form an even crust. Use the back of a spoon to press it firmly.
- Bake the crust in the preheated oven at 180°C (350°F) for 10 minutes. Set aside to cool while you prepare the filling.
- Prepare the Filling:
- In a large mixing bowl, combine the Demerara sugar and granulated sugar. Add the melted butter and mix well.
- Add the salt, vanilla, and cream, and whisk until smooth.
- Finally, add the egg yolks and whisk until the filling is well combined and smooth.
- Bake the Pie:
- Pour the filling into the prepared crust.
- Lower the oven temperature to 170°C (340°F) and bake the pie for about 30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Remove the pie from the oven and let it cool completely at room temperature.
- Chill and Serve:
- Once cooled, refrigerate the pie until fully chilled, at least 3-4 hours or overnight.
- Before serving, dust the top with powdered sugar.
Enjoy!