Made famous by NYC’s Momofuku Milk Bar, Crack Pie has gained an international following. Create your own fans to this insanely addicting dessert with this adaptation, including Speculoos!
Oat Cookie for Crust
2/3 cup plus 1 tablespoon all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup light brown sugar
3 tablespoons sugar
1 cup rolled oats
Crumbled oat cookie
1/4 cup butter (1/2 stick), plus a possible 2 extra tablespoons
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
1 1/2 cups sugar
3/4 cup plus 3 tablespoons light brown sugar
1/4 teaspoon salt
1/3 cup Nonfat Dry Milk
2 tablespoons softened butter
1 cup Speculoos or Trader Joe’s Cookie Butter
1/2 cup heavy cream
1 teaspoon vanilla
8 egg yolks
Powdered sugar, for garnish
For the Oat Cookie for Crust
Preheat the oven to 375°. In a medium bowl, sift together the all purpose flour, baking powder, baking soda and salt.
In another large bowl (I used my stand mixer bowl with paddle attachment), beat together the butter, brown sugar, and sugar until light and fluffy. On low speed, add the egg until fully incorporated, scraping down the sides with a spatula as needed.
With the mixer running on low, add in the flour mixture, a little at a time, until well combined. Stir in the oats until fully incorporated.
Spread the cookie batter onto a parchment-lined baking sheet (or use a silicone mat on your baking sheet) and bake until the cookie is golden brown, about 20 minutes. Remove from the oven and let cool to the touch. Crumble the cooled cookie to use in the crust.
For the Crust
Combine the crumbled cookie, 1/2 cup butter, brown sugar, and salt in a food processor and pulse until evenly combined. When a little bit of the mixture is clumped between your fingers, it should hold together. If it doesn’t, add another 2 tablespoons of butter.
Divide the crust between two 9-inch or 10-inch pie tins. Starting with the sides, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
For the Filling
Preheat the oven to 350°. In a large mixing bowl (again, I used the stand mixer bowl), combine together the sugar, light brown sugar, dry milk and salt. On low speed, add in the speculoos, butter, cream, and vanilla. Once fully incorporated, add the egg yolks and combine on low speed. Use a spatula to scrape down the sides of the bowl and ensure mixture is evenly combined.
Divide the mixture between the two pie crusts and bake for 15 minutes. Reduce the temperature to 325° and bake for another 20-25 minutes, until the center is golden brown and a bit jiggly.
Remove from the oven keeping the Crack Pie in their pie pans, completely cool on a baking rack and then transfer to the refrigerator until well-chilled. Once they are well-chilled, you can remove from pie pans. Can be made a day in advance. When ready to serve, sprinkle with powdered sugar. Stores well in the refrigerator for several days.