Crack Pie is loaded with a luscious ooey gooey filling that sits on an oatmeal cookie crust. It is absolutely divine and topped with powdered sugar.

Crack Pie in a clear pie pan
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It is so easy to make at home and once you try it, you will be hooked. From the gooey filling to the large oatmeal cookie that makes the crust, this is nothing short of amazing.

If you follow Christina Tosi, you know all about Crack Pie. This recipe originated with Tosi and we have all the best tips and tricks for an easy pie recipe.

You may also love this Butterscotch Cinnamon Pie.

What is Crack Pie made of?

Crack Pie is a delicious blend of butter, sugar, eggs and more. It comes together to form an ooey gooey topping on top of a huge oatmeal cookie crust.

The entire pie is coated in powdered sugar for a really decadent treat.

What does Crack Pie taste like?

It tastes like a huge oatmeal cookie topping with a buttery sugary topping. It is really luscious and gooey.

If you like rich and sweet desserts, this pie recipe is the one to try. You only need a small slice to feel satisfied because it is so decadent.

While there are several steps to this pie recipe, it is well worth the effort.The results are amazing.

Ingredients

Crack Pie Ingredients - butter, brown sugar, sugar, egg yolk, flour, oats, salt, baking powder, baking soda, milk powder, corn powder, heavy cream, vanilla extract

Oat Cookie Ingredients

  • Unsalted Butter 
  • Light Brown Sugar 
  • Sugar 
  • Large Egg Yolk 
  • All Purpose Flour 
  • Old-Fashioned Rolled Oats 
  • Salt 
  • Baking Powder 
  • Baking Soda 

Crust Ingredients 

  • The Oat Cookie (recipe above) 
  • Brown Sugar 
  • Salt
  • Butter, melted 

Pie Filling Ingredients

  • Sugar 
  • Brown Sugar 
  • Dry Milk Powder 
  • Corn Powder 
  • Salt 
  • Unsalted Butter, melted 
  • Heavy Whipping Cream 
  • Vanilla Extract 
  • Large Egg Yolks 

For Serving 

  • Confectioner’s Sugar 

Scroll to the bottom for the full recipe in the recipe card.

Step by Step Instructions 

  • Step 1 – Preheat the oven. It needs to be set to 350 degrees F. Line a baking sheet with parchment paper.  
Beating butter and sugars together in a bowl with a hand mixer

Step 2 – Combine the butter and sugar. In the bowl of a stand up mixer, cream together the butter and sugars until light and fluffy. 

Adding in the eggs into the butter mixture

Step 3 – Scrape down the sides of the bowl, add in the egg yolk and mix until well combined. 

Adding in the dry ingredients to the butter mixture

Step 4 – Mix in the dry ingredients. Then add in the flour, oats, baking powder and baking soda and salt.  Cream until well combined (approximately 1 minute). 

Spreading the oat crust our on a baking sheet

Step 5 – Spread the cookie on the baking sheet. Put the cookie dough on the baking sheet.  Use a spatula to spread it out until its approximately 1/4” thick (the dough may not cover the entire pan). 

Baked the oat crust on a baking sheet

Step 6 – Bake the cookie. The cookie needs to bake for 15 minutes until the edges are set. Then cool the cookie completely. 

Crushing the crust in a food processor

Step 7 – Get out the food processor. Put the prepared oat cookie, brown sugar and salt in a food processor.  Pulse until the mixture is all turned into crumbs. (If you don’t have a food processor, you can break the cookie by hand). 

Adding melted butter in the crushed oat crust

Step 8 – Add the melted butter. Move the mixture to a mixing bowl.

Crust rolled into a ball

Step 9 – Form into a ball – Stir in the melted butter and knead it into the cookies with your hands until the mixture can form into a ball.  (If the mixture is not moist enough to mix into a ball, gradually add in more melted butter 1 tbsp at a time until it does.) 

Pressing the oat crust into pie plate

Step 10 – Divide the mixture. Then divide the oat cookie crust mixture evenly in between 2 10 inch pie dish.  Use your fingers to press the cookie dough crust into each pie tin. Make sure to cover the bottom and the sides of the pie tins. Then place the pie crusts on baking sheets. 

Mixing the sugars together in a bowl

Step 11 – Use your stand mixer with a paddle attachment. Combine the sugar, brown sugar, milk powder, corn powder and salt on low speed. 

Adding in the melted butter into the sugars

Step 12 – Add the melted buttered. Mix for 2-3 minutes until the dry ingredients are moist. 

Add in the heavy cream and vanilla

Step 13 – Continue to combine. Add the heavy cream and vanilla extract.  Mix on low speed until just combined in bowl of a stand mixer.

Adding in the egg yolk into the mixture

Step 14 – Scrape the bowl. Use a spatula to scrape down the sides of the bowl. Then add in the egg yolks. Mix them into the pale yellow filling until just combined on low speed.  Be careful not to over mix.  

Spreading the filling into the pie crust

Step 15 – Place into the oat crust. Then divide the filling evenly between the 2 pie crusts (filling the crusts approximately 2/3 of the way full). 

  • Step 16 – Bake the pie. Bake on the center rack for 15 minutes until the top of the pies are golden brown on top but still jiggly. I like to plate the pie plates on a sheet pan.
  • Step 17 – Open the oven door. Then open the oven door and reduce the oven temperature 325 degrees F.  Allow the oven to adjust to this new temperature.  Leave the door opened during this time and leave the pies in the oven.  
  • Step 18 – Continue to cook. Once the oven reaches 325 degrees F, close the oven door and cook the pie for 5-10 more minutes until the outside edges are set but the center is still jiggly.  
  • Step 19 – Remove from the oven. Go ahead and remove the pies from the oven and move them to a wire rack to cool to room temperature.  Then move the pies to the freezer and freeze for 3 hours (or overnight).  
  • Step 20 – Refrigerate the pies. Finally, transferring the pies to the refrigerator for 1 hour prior to serving so that the pie can defrost out slightly. 
  • Step 21 – Top with powdered sugar. Dust the top of the pie with confectioner’s sugar right before serving and enjoy! 

Recipe Tips

  • Egg Yolks – This recipe is intended for egg yolks only.  Make sure you do not use any egg whites in this recipe.  
  • Freezing Pie – Freezing the pie is needed to get the texture and flavor for this traditional crack pie.  Do not skip this crucial step.
  • Pie Plate – This recipe is best when made in a pie tin or a glass pie plate. Make sure that the plate is 10 inches so that it cooks completely. 
Crack Pie in a pie plate

Topping Ideas

This pie is very rich and decadent. It does not need a lot of added toppings.

A slice of crack pie on a plate

Frequently Asked Questions

How to Store Crack Pie

Cover with plastic wrap and place in the refrigerator. It will keep up to 5 days.

Can You Freeze?

Yes, you can also freeze this pie up to 3 months. Make sure to allow the pie to cool completely and cover tightly.
When ready to enjoy, thaw in the fridge overnight.

Does crack pie need to be refrigerated?

Yes, it needs to be kept in the fridge due to the custard like ingredients in this recipe.

More Easy Pie Recipes

We love hearing from you. If you make this Crack Pie Recipe, please leave us a comment or a star review.

Crack Pie Recipe

4.90 from 28 votes
Crack Pie is loaded with a luscious ooey gooey filling that sits on an oatmeal cookie crust. It is absolutely divine and topped with powdered sugar.
Prep Time 25 minutes
Cook Time 40 minutes
Freeze/Refrigerate 4 hours
Total Time 5 hours 5 minutes
Servings 8
Cuisine American
Course Dessert
Calories 889

Ingredients

FOR THE OAT COOKIE:

FOR THE CRUST:

FOR THE PIE FILLING:

  • 1 1/2 cup Sugar
  • 3/4 cup Brown Sugar
  • 1/4 cup Dry Milk Powder
  • 1/4 cup Corn Powder
  • 1 1/2 tsp Salt
  • 1 cup Unsalted Butter melted
  • 3/4 cup Heavy Whipping Cream
  • 1/2 tsp Vanilla Extract
  • 8 Large Egg Yolks

FOR SERVING:

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Instructions

FOR THE OAT COOKIE:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • In the bowl of a stand up mixer, cream together the butter and sugars until light and fluffy.
  • Scrape down the sides of the bowl, add in the egg yolk and mix until well combined.
  • Then add in the flour, oats, salt, baking powder and baking soda.
  • Cream until well combined (approximately 1 minute).
  • Put the cookie dough on the baking sheet.  Use a spatula to spread it out until its approximately 1/4” thick (the dough may not cover the entire pan).
  • Bake for 15 minutes until the edges are set.
  • Then cool the cookie completely.

FOR THE CRUST:

  • Preheat the oven to 350 degrees F and position the rack in the center of the oven.
  • Put the prepared oat cookie, brown sugar and salt in a food processor.
  • Pulse until the mixture is all turned into crumbs. (If you don’t have a food processor, you can break the cookie by hand). Move the mixture to a mixing bowl.
  • Stir in the melted butter and knead it into the cookies with your hands until the mixture can form into a ball.  (If the mixture is not moist enough to mix into a ball, gradually add in more melted butter 1 tbsp at a time until it does.)
  • Then divide the mixture evenly in between 2 10 inch pie tins.
  • Use your fingers to press the cookie dough crust into each pie tin.
  • Make sure to cover the bottom and the sides of the pie tins.
  • Then place the pie crusts on baking sheets.

FOR THE FILLING:

  • In the large bowl of a stand up mixer with a paddle attachment, combine the sugar, brown sugar, milk powder, corn powder and salt on low speed.
  • Then add in the melted buttered mix for 2-3 minutes until the dry ingredients are moist.
  • Then add in the heavy whipping cream and vanilla extract.
  • Mix on low speed until just combined.  Scrape down the sides of the bowl. Then add in the egg yolks.
  • Mix them into the filling until just combined on low speed.  Be careful not to over mix.
  • Then divide the filling evenly between the 2 pie crusts (filling the crusts approximately 2/3 of the way full). Bake on the center rack for 15 minutes until the top of the pies are golden brown but still jiggly.
  • Then open the oven door and reduce the oven temperature 325 degrees F.
  • Allow the oven to adjust to this new temperature.  Leave the door opened during this time and leave the pies in the oven.
  • Once the oven reaches 325 degrees F, close the oven door and cook the pie for 5-10 more minutes until the outside edges are set but the center is still jiggly.
  • Remove the pies from the oven and move them to a wire rack to cool to room temperature.
  • Then move the pies to the freezer and freeze for 3 hours (or overnight).
  • Move the pie to the refrigerator for 1 hour prior to serving so that the pie can defrost out slightly.
  • Dust the top of the pie with confectioner’s sugar right before serving and enjoy!

Recipe Notes

*This recipe is intended for egg yolks only.  Make sure you do not use any egg whites in this recipe.  
*Freezing the pie is needed to get the texture and flavor for this traditional crack pie.  
*This recipe is best when made in a pie tin or a glass pie plate. Make sure that the plate is 10 inches so that it cooks completely. 

Nutrition Facts

Calories 889kcal, Carbohydrates 96g, Protein 8g, Fat 55g, Saturated Fat 33g, Polyunsaturated Fat 3g, Monounsaturated Fat 15g, Trans Fat 2g, Cholesterol 351mg, Sodium 703mg, Potassium 215mg, Fiber 1g, Sugar 83g, Vitamin A 1948IU, Vitamin C 1mg, Calcium 140mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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