Step 1

preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color.

Step 2

Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate.

Step 3

Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color.

Step 4

On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.

Step 5

Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4″ thick. The dough won’t end up covering the entire pan, this is okay.

Step 6

Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.

Step 7

Mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie.

Step 8

Add the melted butter to the mixer and paddle until all the dry ingredients are moist.

Step 9

Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.

Step 10

Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.

Step 11

Preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)

Step 12

Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture.

Step 13

Divide the oat crust evenly over two 10-inch pie tins.

Step 14

Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Step 15

Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350°F for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top.

Step 16

At 15 minutes, open the oven door and reduce the baking temperature to 325°F. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°F, close the door and finish baking the pies for 5 minutes.

Step 17

After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.

Step 18

Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie.

Step 19

Just before serving, finish with a dusting of confectioners’ sugar.

Step 20

Adapted from Momofuku Milk Bar