This Thanksgiving, I’ve skipped tradition by toting pumpkin or pecan pie to dinner.  As I do with most planned things, I took quality time to research which sweet treat I’d be bringing to this Turkey Day.

My mom and I ...
Texting with my mom.

What did I choose? Crack Pie.

I’m in love with it.  Apparently, everyone else is, too.

Bon Appetite never steers me wrong so when I read up on the pie’s back story and recipe, I was sold.

This dessert is the in-house favorite with a heavy fan base created and sold at New York’s Milk Bar. At $44 bucks a pop, you have to wonder why the buzz, right?

Have one bite of this and you’ll know why.  The brown sugar, cream, and mild custard base is heavenly.  One person at my Thanksgiving table proclaimed, “It’s like the good part of pecan pie without the pecans”.

Some dessert recipes are challenging to make but, this one is incredibly easy. So easy, I’ve made it twice in the past 3 days.

Find it at or follow the directions below …



Nonstick oil spray (I used a flour-based one)

9 tablespoons unsalted butter at room temperature

5 1/2 tablespoons brown sugar

2 tablespoons 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 sugar

1/2 cup brown sugar

1 tablespoon nonfat dry milk powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

6 1/2 tablespoons heavy whipping cream

4 large egg yolks

1 teaspoon vanilla extract

Powdered sugar (for dusting)

Directions for the crust:

– Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Spread this mixture onto prepared baking pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie.

– Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Directions for the filling:

– Preheat oven to 350°F. Whisk both sugars, milk powder, and salt in medium bowl. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble) on center rack. Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.

– Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Pretty much says it all.
Pretty much says it all.


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