Recently I watched an episode of Chef’s Table (on Netflix) about pastry chef Christina Tosi, the owner of Milk Bar, based in NYC. Her deep obsession for junk food growing up sparked her unique dessert creations of cereal-milk ice cream, birthday cake, compost cookies, and this recipe; “crack pie!” If you’re a crazed dessert lover, I highly recommend watching her on Chef’s Table, as well, all the other episodes! Almost everything she’s famous for making, is in her cookbook Milk!
Ingredients for oat cookie crust
- 9 Tbsp softened butter
- 5-1/2 Tbsp brown sugar
- 3 Tbsp granulated sugar
- 1 egg yolk
- 1/2 cup flour
- 1-1/2 cup old-fashioned rolled oats
- 1/8 tsp baking powder
- pinch of baking soda
- 1/2 tsp salt
Directions for oat cookie crust
- Preheat oven to 350F. Line a baking sheet with parchment paper and coat with non-stick spray.
- In a large bowl of an electric mixer, use paddle attachment to cream together, 6 Tbsp of butter, 4 Tbsp brown sugar and 2 Tbsp of granulated sugar on medium-high speed until fluffy and light. Scrape down the sides of the bowl. Add the egg yolk, beat until incorporated.
- Mix in oats, flour, baking soda, baking powder, and salt- scrape down the sides of the bowl. Pour crust mixture onto prepared baking sheet; pressing the mixture evenly to the edges of the pan. Bake for 15-18 minutes, or until light golden on top. Set aside on a wire rack to cool completely.
- Using your hands, crumble the crust mixture into a large bowl, add in the rest of the softened butter and sugars. Rub in mixture with finger tips until it’s moist enough to stick together. Divide mixture into the two pie tins and press down evenly onto the bottom and up the sides.
Ingredients for filling
- 1-1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1/4 cup milk powder
- 1/4 cup corn powder*
- 1-1/2 tsp salt
- 16 Tbsp melted butter
- 3/4 cup heavy cream*
- Dash of pure vanilla extract
- 8 egg yolks
Directions for filling
- Preheat oven to 350F.
- In a large bowl of a electric mixer, with whisk attachment, mix sugars, milk powder, corn powder, and salt. Pour in melted butter and mix on low.
- Add the heavy cream and vanilla, mix on low. Scrape down the sides of the bowl frequently.
- While mixer in on low, slowly add in the egg yolks. Once yolks are all in, turn mixer to medium-high until mixture looks light and creamy.
- Pour into prepared oat cookie pie tins and bake for 30 minutes. After 30 minutes, lower the oven temperature to 325F and bake for another 15-20 minutes. If the pies are darkening fast, lay a sheet of tin foil over the top.
*If you don’t have corn powder, all-purpose flour works fine! Also, if you don’t have heavy cream, you can substitute it for whole milk!