Anyway! Making "Crack Pie" was fun. I thought that the Oat Crust was absolutely genius, and don't know why I hadn't thought of something like that before. Also, the filling had a lot of steps but was very easy. Seeing that the recipe made two pies, I chose to do an original and a Biscoff Spread flavored pie. The original would be for the company, while the Biscoff one would be for my mother and me, naturally. So, I simply divided the filling, and tossed in a 1/3 of a cup of Biscoff Spread into one of the half's, and in they went to the oven. After cooling just slightly, I couldn't help myself, but to try a piping hot bite. Fortunately, there where two, so the company wouldn't notice that I took a large chomp out of the Biscoff one. To be perfectly honest, I liked the chilled version better, which is how the pie is intended to be eaten. Also, both flavors were equally delicious. I thought maybe that the original flavor wouldn't compare to the Biscoff, but both were insanely addicting.
Here is the pie recipe. An remember kids, pie is always better than drugs!
Recipe Courtesy of Christina Tosi and Bon Appetit :
Ingredients
Oat Cookie Crust
- Nonstick vegetable oil spray
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
- 5 1/2 tablespoons (packed) golden brown sugar, divided
- 2 tablespoons sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons old-fashioned oats
- 1/2 cup all purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon (generous) salt
Filling
- 3/4 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
- 6 1/2 tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Preparation
Oat Cookie Crust
- Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture 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, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
- Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
Filling
- Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
- Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
