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Crack Pie with Pecans

    There is a wonderful blog out there called - The Daring Kitchen - and every month there is a new challenge, which is a blast! You not only get to try new fun recipes but you get to see what others did with the recipe as well. This month is the great pie challenge, not just any old pie but some specific pies. Check out the choices here - http://thedaringkitchen.com/forum  Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! We, of course found the title of one of the choices "Crack Pie" intriguing so we went for it, made it and discovered it is indeed addictive! It is like a delicious candy bar full of sugary sweetness with just the right crunch that you just can't get enough of. Oh, you think you can....You even cut it up into small pieces and approach it casually and then not only eat every bite but go back for more. Yep, you do. So give it up and try this one.....just be prepared to indulge! 🙂

  Crack Pie  (adapted from Bon Appetit)

  Oat Cookie Crust
  • 9 tablespoons (1 stick + 1 tbsp) unsalted butter, room temperature, divided (6 & tbsp)
  • 5 1/2 tablespoons packed light brown sugar, divided (4 & 1 1⁄2 tbs)
  • 2 tablespoons white sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons old- fashioned oats
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon dry milk powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 3/4 cup chopped pecans (or nut of choice)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  Directions:   Oat Cookie Crust
  1. Position rack in center of oven and preheat to moderate 350°F.  Line a 13x9x2 inch metal baking pan with parchment paper. Lightly spray or butter a 9 inch diameter glass or ceramic pie dish.
  2. Combine 6 tablespoons of the softened butter, 4 tablespoons of the brown sugar and the white sugar in medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.
  3. Add egg and beat until pale and fluffy, about 1 minute.
  4. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
  5. Dump oat mixture into prepared baking pan and press out evenly to edges of pan.
  6. Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.
  7. Using your fingertips, crumble the cookie a into large bowl - there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons butter and 1-1/2 tablespoons brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
  8. Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow.
  1. Position rack in center of oven and preheat to moderate 350°F. If possible, use bottom-only heat, or the filling may brown too quickly.
  2. Whisk both sugars, milk powder, and salt together in a medium bowl.
  3. Add melted butter and whisk until blended.
  4. Add cream, then egg yolks and vanilla and whisk until well blended. Mix in chopped pecans.
  5. Pour filling into crust.
  6. Bake 30 minutes (filling may begin to bubble up). Reduce oven temperature to 325°F. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.
  7. Cool pie completely in pie dish on wire rack. Chill uncovered overnight.
  8. Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.

One Response to “Crack Pie with Pecans”

  1. Sandie says:

    I like the sound of adding nuts to this pie – now it really is crack pie!

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