We won’t have to try too hard to convince you this is the best there is… take it from us, it will rock your taste buds with just one bite! That’s right, you’ll be easily coaxed into indulging in this Crack Pie, and then wonder why you waited so long to try it! Loaded with a unique and deliciously creamy custard-like filling, sitting atop a delectable tender-crisp and oatmeal-cookie-like crust, this winning combination will spark a loyal devotion to this beautiful pie. We don’t mean to crack the whip, but we beg you not to linger any longer trying to find a better dessert. Get on it and give this Crack Pie a crack to see what everyone is raving about!

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For the oat cookie crust:

  • 9 tablespoons unsalted butter, room temperature, divided
  • 5 1/2 tablespoons light brown sugar, packed, divided
  • 2 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 3/4 cup plus 2 tablespoons old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt

For the filling:

  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon nonfat dry milk powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • confectioners’ sugar, to taste, for serving
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Line an 18×26-inch rimmed baking sheet with parchment paper. Coat the parchment paper and the baking sheet rim with nonstick cooking spray.

Step 3 –In the bowl of a stand mixer or a large bowl with a hand mixer, add 6 tablespoons of the butter, 4 tablespoons of the brown sugar, and 2 tablespoons of the granulated sugar and beat until light and fluffy, about 2 minutes.

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Step 4 –With a rubber spatula, scrape down the sides of the bowl.

Step 5 –Add the egg to the butter mixture and beat until pale and fluffy, about 2 minutes.

Step 6 –With the mixer on medium speed, add the oats, the flour, the baking powder, the baking soda, and 1/4 teaspoon of the salt and beat until well-blended, about 1 minute.

Step 7 –Transfer the oat mixture to the prepared baking sheet and press the mixture evenly to the edges of the baking sheet. The oat mixture should be about 3/8-inch-thick. Note: If the dough is sticky, lightly wet your hands in order to press oat mixture evenly.

Step 8 –Transfer the oat mixture to the oven and bake, uncovered, until lightly golden on top, about 12-14 minutes. Do not turn the oven off after baking is complete.

Step 9 –Transfer the baked oat mixture from the oven to a wire rack and let cool completely.

Step 10 –In a food processor, add the baked oat mixture and process it into small crumbles.

Step 11 –Transfer the crumbled oat mixture to a large bowl.

Step 12 –Add 3 tablespoons of the butter and 1 1/2 tablespoons of the brown sugar to the crumbled oat mixture and, by hand, combine until the mixture is moist enough to stick together.

Step 13 –Transfer the crust mixture to a 9-inch glass pie dish.

Step 14 –By hand, evenly press the crust mixture to the bottom and sides of the pie dish.

Step 15 –Transfer the pie dish that contains the crust mixture onto a clean, rimmed baking sheet.

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Step 16 –Make sure the oven is still set to 350 degrees F.

Step 17 –In the bowl of a stand mixer fitted with the whisk attachment or with a large bowl and a hand whisk, add the remaining granulated sugar, the remaining light brown sugar, the dry milk powder, and the remaining salt and whisk vigorously to combine.

Step 18 –Add the melted butter to the sugar mixture and whisk to combine.

Step 19 –Add the heavy whipping cream, the egg yolks, and the vanilla extract to the sugar mixture and whisk until well-combined and pale in color.

Step 20 –Pour the filling on top of the crust mixture and bake, uncovered, about 30 minutes.

Step 21 –Reduce the oven temperature to 325 degrees F and bake, uncovered, until the filling is brown in spots and set around the edges, but the center still moves slightly when the pie dish is gently shaken, about 20 minutes.

Step 22 –Transfer the pie from the oven to a wire rack and let cool for about 2 hours.

Step 23 –Transfer the pie to the refrigerator and chill at least 8 hours and up to overnight, uncovered.

Step 24 –When ready to serve, lightly sift the confectioners’ powdered sugar over the top of the pie.

Step 25 –With a sharp knife, cut the pie into single serving-sized pieces, plate, and serve cold.