Hard to know what to call this. It’s an adaptation of a New York baker’s recipe for “Crack Pie” (from Christina Tosi, of Momofuku Milk Bar). I decided it’d be handy to use our easy New Deli oatmeal cookie recipe for the crust (which might leave a few extra cookies on hand afterward, to eat, freeze for later, etc.)(but which is A-OK with me!).
The Women’s Christmas Dinner Committee decided we’d make thirty of these pies, for our church’s annual Christmas dinner. It took five batches of oatmeal cookie dough, and over four gallons of heavy cream, five cartons of egg yolks, lots and lots of butter and sugar… But it was a hit!
I assume most folks don’t want to make thirty pies, so I reduced the recipe below. But–if you do want the recipe for making lots of pies, just email me and I’ll get that for you 🙂
Oatmeal Cookie Pie
This recipe will make 2 pie crusts (I like to save one to bake up on another occasion); it makes one pie filling, serving 6-8.
Oat Cookie Crust for two pies
- 1/3 c. butter, room temperature
- 1/3 c. brown sugar
- 1 tsp. vanilla
- 1 2/3 c. quick-cooking oats
- 2/3 c. flour
- Rounded 1/4 tsp. baking soda
- Added to crumbs- 3 TBS. butter, melted
- Added to crumbs- 2 TBS. sugar
Filling for one pie
- 3/4 c. sugar
- 1/2 c. brown sugar
- 1 TBS. nonfat dry milk powder
- 1/4 tsp. salt
- 1/2 c. butter, melted, cooled slightly
- 1/3 c. plus 1 TBS. heavy cream
- 4 egg yolks
- 1 tsp. vanilla
- 1 c heavy cream
- 1 tsp. vanilla
- Optional- 1/2 c. chocolate chips
- Optional- 1/2 TBS. butter
Mix well until light and fluffy, about 4 minutes: > 1/3 c. butter > 1/3 c. brown sugar > 1 tsp. vanilla
After those ingredients have creamed, mix in baking soda. Use: > rounded 1/4 tsp. baking soda
Add remaining dry ingredients, mixing until blended (about 1 minute): > 1 2/3 c. quick-cooking oats > 2/3 c. flour
Turn oat mixture out onto parchment-lined cookie sheet; press out evenly until fairly flattened, about 1/4″ thick. Bake until golden on top, 8-12 minutes.
Remove the giant “cookie” to a rack to cool.
After cooling, crumble the “cookie” with hands (or put in plastic bag and use rolling pin). In a large bowl, add: > the oatmeal cookie crumbs > 3 TBS. butter, melted > 2 TBS. sugar
Rub the butter and sugar into the crumbs with fingertips; press into two 9-inch pie pans, pressing mixture evenly onto bottom and up sides of pie dishes.
Refrigerate one crust, and freeze other one if necessary (unless doing a double recipe of the filling, enough for two pies).
Prepare filling. For one pie filling, whisk dry ingredients together: > 3/4 c. sugar > 1/2 c. brown sugar > 1 TBS. nonfat dry milk powder > 1/4 tsp. salt
Mix in butter: > 1/2 c. butter, melted, cooled slightly
Blend in remaining wet ingredients: > 1/3 c. plus 1 TBS. heavy cream > 4 egg yolks > 1 tsp. vanilla.
Pour filling into crust. Bake pie 30 minutes at 350 degrees (filling may begin to bubble).
Turn oven down to 300 degrees and bake about 20 minutes more, until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken
Cool pie two hours in pie dish on rack. Chill uncovered overnight. This dessert can be made up to two days ahead. To store, cover and keep chilled.
The easiest way to serve is to simply sift powdered sugar lightly over top of pie. Or, add whipped cream, to top each piece. Use: > 1 c. heavy cream (no sugar, as pie is so sweet)
If desired, garnish that with a wedge of chocolate. For an easy chocolate garnish, melt chocolate chips and butter; spread on parchment (about 1/4″ thick) and chill until firm. Break into triangular pieces; stick into whipped cream-topped pie. Use: > 1/2 c. chocolate chips > 1/2 TBS. butter