Sunday, February 26, 2012

Crack Pie

I made this pie for my Dad this past week. I thought it tasted like chess pie, but maybe that's just because I haven't had chess pie in a while.

My parents and my brother all thought it was delicious, though, and apparently "nothing like chess pie."

It was a little work, but everyone loved it so much, the work was worth it!

Crack Pie
Adapted from:

For the crust:
       9 tablespoons butter, at room temperature
       5 1/2 tablespoons light brown sugar, packed
       2 tablespoons granulated sugar
       1 large egg
       3/4 cups plus 2 tablespoons rolled oats
       1/2 cup all-purpose flour
       1/8 teaspoon baking powder
       1/8 teaspoon baking soda
       1/4 teaspoon salt
For the filling:
       3/4 cup sugar
       1/2 cup light brown sugar, packed
       1 tablespoon nonfat dry milk powder
       1/4 teaspoon salt
       1/2 cup butter, melted
       6 1/2 tablespoons heavy cream
       4 large egg yolks
       1 teaspoon vanilla extract

For the crust:
1. Preheat the oven to 350ºF. Grease a 9x13" baking pan.
2. In the bowl of an electric mixer, combine 6 tablespoons butter, 4 tablespoons brown sugar, and granulated sugar. Beat until light and fluffy.
3. Add egg; beat until pale and fluffy.
4. Add oats, flour, baking powder, baking soda, and salt and beat until well blended.
5. Turn oat mixture out onto prepared baking pan; press evenly to edges of pan.
6. Bake 17-18 minutes, or until golden.
7. Transfer to rack and cool completely.
8. Crumble oat cookie into a large bowl.
9. Add 3 tablespoons butter and 1 1/2 tablespoons brown sugar.
10. Mix with fingers until fully blended.
11. Press into pie pan.
For the pie:
1. Whisk both sugars, milk powder, and salt in medium bowl.
2. Add melted butter and whisk until blended.
3. Add cream, then egg yolks and vanilla and whisk until blended.
4. Pour filling into crust.
5. Bake pie 30 minutes, then reduce temperature to 325ºF.
6. Bake 20 minutes longer until pie is set, but still jiggles slightly in the middle.
7. Cool pie 2 hours in pie dish on rack, then refrigerate overnight.
8. Serve sprinkled with powdered sugar.

Can be stored up to 2 days, refrigerated.

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