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.
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. Also try the recipe for Crack Cake.
Table of Contents
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
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.
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.
Step 3 – Scrape down the sides of the bowl, add in the egg yolk and mix until well combined.
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).
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).
Step 6 – Bake the cookie. The cookie needs to bake for 15 minutes until the edges are set. Then cool the cookie completely.
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).
Step 8 – Add the melted butter. Move the mixture to a mixing bowl.
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.)
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.
Step 11 – Use your stand mixer with a paddle attachment. Combine the sugar, brown sugar, milk powder, corn powder and salt on low speed.
Step 12 – Add the melted buttered. Mix for 2-3 minutes until the dry ingredients are moist.
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.
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.
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.
Topping Ideas
- Powdered Sugar
- Vanilla Ice Cream
This pie is very rich and decadent. It does not need a lot of added toppings.
Frequently Asked Questions
Cover with plastic wrap and place in the refrigerator. It will keep up to 5 days.
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.
Yes, it needs to be kept in the fridge due to the custard like ingredients in this recipe.
More Easy Pie Recipes
- Sprite pie recipe
- Easy Chocolate Pecan Pie Recipe
- Arkansas Possum Pie Recipe
- No Bake Salted Caramel Pie
- Strawberry jello pie recipe
- Pecan Pie
We love hearing from you. If you make this Crack Pie Recipe, please leave us a comment or a star review.
Crack Pie Recipe
Ingredients
FOR THE OAT COOKIE:
- 1/2 cup Unsalted Butter
- 1/3 cup Brown Sugar
- 3 Tbsp Sugar
- 1 Large Egg Yolk
- 1/2 cup All Purpose Flour
- 1 cup Old-Fashioned Rolled Oats
- 1/4 tsp Salt
- 1/8 tsp Baking Powder
- 1/8 tsp Baking Soda
FOR THE CRUST:
- The Oat Cookie recipe above
- 1 Tbsp Brown Sugar
- 1/4 tsp Salt
- 1/4 cup Butter melted
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:
- ½ cup Confectioner’s Sugar
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!
