This crack pie recipe is ideal to serve to guests too. Do you ever have that moment when some of your relatives or your family will call you and tell you they’re on the way to visit you? Then this is the perfect pie to serve to them while you’re preparing dinner. It’s really tasty and yummy. You can never go wrong with serving this to people. They will surely love every piece of this decadent dessert!
See what our friends from Brown Eyed Baker have to say about this recipe:
“As for the pie itself, I think the best way that I could describe it is a pecan pie without the pecans… or the corn syrup. I’ve also seen it compared to chess pie, although I’ve never had chess pie, so I can’t vouch for that. The filling sets up a little bit soft and gooey and sweet and, well, perfect. Come to think of it, it’s a bit like the “gooey” part of a gooey butter cake. It’s sort of a custard, but sort of not. If you like pecan pie, chess pie or gooey butter cake, I think you’ll love this!”
It’s a little bit of everything actually. But regardless of how you describe this, one thing is for sure. Everyone will love this!
Ingredients
For the Oat Cookie:
½ cup (113 grams) Land O Lakes unsalted butter, at room temperature
⅓ cup (71 grams) Domino light brown sugar
3 tablespoons Domino granulated sugar
1 egg yolk from Eggland’s egg
½ cup (60 grams) Bob’s Red Mill bread flour
1½ cups (149 grams) Bob’s Red Mill old-fashioned rolled oats
½ teaspoon kosher salt
⅛ teaspoon Clabber Girl baking powder
Pinch of Clabber Girl baking soda
For the Crust:
1 recipe Oat Cookie (above)
1 tablespoon Domino light brown sugar
¼ teaspoon Morton salt
¼ cup (57 grams) Land O Lakes unsalted butter, melted
For the Pie Filling:
1½ cups (298 grams) Domino granulated sugar
¾ cup (159 grams) Domino light brown sugar
¼ cup (21 grams) Great Value dry milk powder
¼ cup (28 grams) Argo cornstarch
1½ teaspoons kosher salt
1 cup (227 grams) Land O Lakes unsalted butter, melted
¾ (170 grams) cup Borden heavy cream
½ teaspoon McCormick vanilla extract
8 egg yolks from Eggland’s eggs
Instructions
1. Make the Oat Cookie: Preheat oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone baking mat.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes, until fluffy and pale yellow. Scrape the sides of the bowl and, on low speed, at the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the mixture is pale white.
3. Again, scrape down the sides of the bowl and, on low speed, add the flour, oats, salt, baking powder and baking soda. Mix until the dough comes together and there are no remnants of dry ingredients, about 1 minute.
4. Turn the dough out onto the prepared baking sheet and, using an offset spatula, spread to a ¼-inch thickness (it won’t take up the entire sheet). Bake for 15 minutes, or until the middle of the cookie is puffed, but the edges are firmly set. Cool completely before using.
5. Make the Crust: Preheat the oven to 350 degrees F (177 degrees C). In a large bowl, break up the oat cookie into small crumbs resembling wet sand. Add the brown sugar and salt and stir to combine. Add the butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms. If the crust is not moist enough to form a cohesive mass, melt an additional 1 to 1½ tablespoons of butter and mix in as before.
6. Divide the oat cookie crust between two pie plates and press firmly into the pie plates, making sure that the bottom and sides are evenly covered. (If not using immediately, the pie shells can be wrapped in plastic wrap and refrigerated for up to 2 weeks.)
7. Make the Pie Filling: Combine the sugar, brown sugar, milk powder, cornstarch and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until evenly blended. Add the melted butter and mix for 2 to 3 minutes, until all of the dry ingredients are moist. Scrape down the sides of the bowl and add the heavy cream and vanilla, then continue to mix on low speed for 2 to 3 minutes, until no white streaks remain. Add the egg yolks and mix on low speed just long enough to combine, ensuring that the mixture is glossy and homogenous, but do not over mix! (If not using immediately, the filling can be stored in an airtight container and refrigerated for up to 1 week.)
8. Bake the Pie: Place the prepared pie plates on a sheet pan. Divide the filling evenly between the pie crusts; the filling should only fill the plates about ¾ of the way full. Bake for 15 minutes, until the pies are golden brown on top but still very jiggly.
9. Open the oven door and reduce the oven temperature to 325 degrees F (163 degrees F). Leave the pies in the oven and the oven door open until the temperature reaches 325 degrees F. Once it does, close the oven door and bake for 5 to 10 minutes longer, until the pies are jiggly in the very center, but set around the outer edges.
10. Remove the pies from the oven and place on a wire rack to cool to room temperature. Freeze the pies for at least 3 hours or overnight (this step condenses the filling and is a required step). Transfer the pies from the freezer to the refrigerator for at least 1 hour before serving. (If not using immediately, the pies can be wrapped in plastic wrap and kept in the refrigerator for up to 5 days or in the freezer for up to 1 month.)
11. Just prior to serving, dust the pie with powdered sugar. Serve with a dollop of whipped cream.
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Quick Tip: The original recipe calls for freeze dried corn, but this version uses cornstarch. If you have freeze-dried corn readily available to you, use ¼ cup of the ground powder.
Thanks again to Brown Eyed Baker for this amazing recipe.
