This Crack Pie Is So Authentic Haters Will Say It’s Store-Bought

Heat the oven to 350ºF. Then, put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down and resembles wet sand.

#SpoonTip: If you don’t have a food processor, crumble the oat cookie diligently with your hands.

Transfer the crumbs to a bowl, add the butter and knead the mixture until moist enough to form into a ball. If it’s not moist enough, you can melt an additional 1 – 1 1/2 tablespoons of butter and knead it in.

Divide the oat crust evenly between two 10-inch pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered.

#SpoonTip: Here’s my dad helping me smash my crumbs with a (sterilized) hammer. Unconventional, but effective.

Put both pie shells on a sheet pan and divide the filling evenly between the two crusts. Bake for 15 minutes. The pies should be golden brown on top, but still very jiggly.

Open the oven door and reduce the oven temperature to 325ºF. When the oven reaches 325ºF, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly, but not around the edges. If it’s still too jiggly, leave in the oven for an additional 5 minutes or so.

Gently take the pan of crack pies out of the oven and transfer to a rack to cool to room temperature. Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product.

Serve your crack pie cold, and decorate your pie(s) with a dusting of confectioners’ sugar. If not serving the pies right away, wrap well in plastic wrap. They will keep fresh for 5 days in the fridge, or 1 month in the freezer.

#SpoonTip: Make sure to transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before you’re ready to eat.

In a stand mixer with a paddle attachment, cream butter and sugars on medium high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula.

On low speed, add the flour, oats, baking powder, baking soda, egg yolk, and salt. Mix for a minute until the dough comes together. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough.

Spray a baking sheet with non-stick cooking spray and line with parchment, or a silpat. Plop the cookie dough in the center of the pan and spread it out to about a 1/4 inch thick.

Bake for 15 minutes, or until it is caramelized on top and puffed slightly but set firmly. Cool completely before using.

According to Christina Tosi herself, you MUST use a stand mixer to create the filling. Whisking by hand or a hand mixer will not garner the same homogenized and smooth, silky final product. She also warns not to mix on a higher speed as it will incorporate too much air.

Combine the sugars, milk powder, and salt in the bowl of the stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.

Add melted butter and paddle for 2 to 3 minutes until all these dry ingredients are moist.

Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared. Scrape down the sides of the bowl with a spatula.

Add the egg yolks, paddling them into the mixture just to combine. Be careful not to aerate the mixture, but be certain the mixture is glossy and homogeneous.