Monday, September 5, 2011

Crack Pie

I saw this recipe in Bon Appetit Magazine and knew I would have to make it. Not much was changed and just mainly for my personal taste on salt. This pie is my "Crack" and will be yours also when you make it for the first time. This is What's Cookin on Beaty's Creek.


Oat Cookie Crust

9 T butter-room temperature-divided
6 T brown sugar-split up
2 T sugar
1 large egg
3/4 cup old-fashioned oats
1/2 cup flour
1/4 t baking powder
1/4 t baking soda
1/2 t sea salt


3/4 cup sugar
1/2 cup brown sugar
1/2 t salt
1/2 cup butter-melted
7 T heavy whipping cream
4 large egg yolks
1 vanilla bean-scraped

Oat Cookie Crust

Preheat oven to 350°. Line 13x9x2-inch metal baking pan with parchment paper. Combine 6 T butter, 4 T brown sugar, and 2 T sugar in medium bowl. Beat mixture until light and fluffy, occasionally scraping down sides of bowl. Add egg, beat until pale and fluffy. Add oats, flour, baking powder, baking soda, salt and beat until well blended. Turn oat mixture out onto prepared baking pan and press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Remove from oven and cool completely.

Now using hands, crumble oat cookie into large bowl and add 3 T butter and 2 T tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Now pour mixture into a pie plate an shape into a pie crust with your hands.


Whisk both sugars, 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 at 350' (filling may begin to bubble). Reduce oven temperature to 325°. 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 covered overnight.


  1. That looks so good! I have to admit... I've never scraped a vanilla bean and don't even know where to find one!

  2. You can them at Whole Foods. Once you use them fresh you will never "not" use them. Just split them down the middle with a sharp knife and scrape out all the seed.