Crack Pie
Ingredients
- Crust ⓘ
- Crumbled cookie for crust ⓘ
- 1/4 cup (1/2 stick) butter ⓘ
- 1 1/2 tablespoons (3/4 ounce) brown sugar ⓘ
- 1/8 teaspoon salt ⓘ
- Filling
- 1 1/2 cups (10 1/2 ounces) sugar ⓘ
- 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 1/3 cup plus 1 teaspoon (3/4 ounce) milk powder ⓘ
- 1 cup (2 sticks) butter, melted ⓘ
- 3/4 cup plus a scant 2 tablespoons heavy cream ⓘ
- 1 teaspoon vanilla extract ⓘ
Instructions
- crust
- Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
- Filling
- 1. Heat the oven to 350 degrees.
- 2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
- 3. Gently whisk in the egg yolks, being careful not to add too much air.
- 4. Divide the filling evenly between the 2 prepared pie shells.
- 5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
- 6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
Nutrition & Diet Analysis (per serving)
1207
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).