Ingredients
- Pie
- 1/4 c. unsalted butter, melted
- 1 recipe Oat Cookie (recipe follows)
- 1 tbsp. light brown sugar, packed
- 1/4 tsp. kosher salt
- 1 recipe Crack Pie Filling (recipe follows)
- confectioners’ sugar for dusting
- Oat Cookie
- 1/2 c. unsalted butter softened
- 1/3 c. light brown sugar, packed
- 3 tbsp. white sugar, granulated
- 1 large egg yolk
- 1/2 c. all-purpose flour
- 1 c. old-fashioned rolled oats
- 1/8 tsp. baking powder
- pinch baking soda
- 1/2 tsp. kosher salt
- Crack Pie Filling
- 1 c. unsalted butter, melted
- 1 1/2 c. white sugar, granulated
- 3/4 c. light brown sugar, packed
- 1 1/2 tsp. kosher salt
- 1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
- 1/4 c. milk powder
- 3/4 c. heavy cream
- 1/2 tsp. vanilla extract
- 8 large egg yolks
Instructions
Oatmeal cookies:
- Beat with a mixer the butter and sugar until light and fluffy.
- Add the yolk, beat for a few minutes.
- Pour all dry ingredients and mix until a dough forms.
- Line a baking sheet with parchment lay out the dough and even out to 1/4 inch thick.
- Bake for 15 minutes at 350 F, cool.
- Fill the cookies in a blender, add sugar, salt and whisk until sand.
- Pour in the melted butter, knead the dough until it collects in a lump.
- Spread the dough on the baking dish forming the sides.
- Put in the refrigerator.
Filling:
- Combine all dry ingredients, add melted butter.
- Pour in the cream and vanilla, mix until the white trace of cream disappears.
- Add the egg yolks, mix at a slow speed.
- Pour the filling into the prepared dough basket.
- Bake 20 minutes at 350F. After 20 minutes, open the oven door and lower the temperature to 325 F.without removing your pies.
- After 5 minutes, close the oven door and bake another 10-15 minutes.
- Cool your pies and refrigerate for at least 3 hours.
- Sprinkle with powdered sugar before serving.
Notes
- I immediately divided all the ingredients in half and made only one pie. Leave the amount of starch unchanged.
- Do not use too large a shape. 8-9 inches just right.
- It is more convenient to prepare the filling by stirring with a hand whisk.
- Try to carefully separate the yolks from the egg whites. This is best done with clean hands. Egg white will give density to the filling, but we do not need it at all! Then you can use egg whites to make the meringue, nougat, or peanut butter. In addition, egg whites are perfectly stored in the freezer, without losing their consistency.
- Try to use the filling immediately before it becomes too thick due to corn starch.