- 2
Ingredients
- Cookie Base:
- 190 ml flour
- 1/8 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup softened butter
- 1/3 cup light brown sugar
- 3 Tbsp regular sugar
- 1 egg
- Crust:
- Cookie Base
- 1/4 cup butter
- 1.5 Tbsp brown sugar
- 1/8 tsp salt
- Filling:
- 1.5 cups sugar
- a little under 1 cup light brown sugar
- 1/4 tsp salt
- 100 ml milk powder
- 1 cup melted butter
- 210 ml heavy cream / whipping cream
- 1 tsp vanilla
- 8 egg yolks
Preparation
Step 1
1. Heat oven to 375
2. Sift 190 ml flour, 1/8 tsp Baking Powder, 1/8 tsp Baking Soda and 1/4 tsp Salt into a bowl and mix
3. In a separate bowl cream 1/2 cup softened butter, 1/3 cup light brown sugar and 3 Tbsp regular sugar until light and fluffy
4. whisk 1 egg into the butter mixture and fully incorporate
5. Stir in the flour mixture until fully combined and then add 1 cup rolled oats
6. spread this in a 9 inch by 13 inch baking pan and bake until golden, about 20 minutes
This is the cookie base and makes up most of the crust for the crack pie
1. When the cookie base cools break it into pieces and place in food processor.
2. Add 1/4 cup butter, 1.5 Tbsp brown sugar and 1/8 tsp salt
3. pulse until evenly combined and blended
4. Use this mixture to make the crusts of two pie shells (10″ works best) by pressing into bottom and sides of pie tins
Next we make the filling
1. Heat oven to 350
2. whisk together 1.5 cups sugar, a little under 1 cup light brown sugar, 1/4 tsp salt and 100 ml milk powder
3. whisk in 1 cup melted butter then whisk in 210 ml heavy cream / whipping cream and 1 tsp vanilla
4. gently whisk in 8 egg yolks
5. divide fillings into the 2 pie shells and bake the pie’s, one at a time, for 15 minutes then lower to 325 and bake for 10 to 15 minutes more until golden brown and slightly jiggly
6. Refrigerate until cold and serve with icing sugar.