Decadent Oat Cookie Pie
Indulge in the sweet crumbles of this irresistible pie, inspired by the cult-favorite Crack Pie from Momofuku Milk Bar. This rich yet simple dessert combines a buttery oat cookie crust with a velvety filling that balances salty and sweet notes to perfection. With each slice, your taste buds will dance through layers of creamy goodness paired with the hearty texture of oats. Whether served at a party or as a personal treat, this decadent pie is sure to become a beloved favorite, making it impossible to resist reaching for seconds. Perfectly chilled and elegantly dusted with powdered sugar, it's an undeniable crowd-pleaser sure to satisfy your dessert cravings.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
nonstick vegetable cooking spray
(for greasing the baking pan)
butter
9 tablespoons (room temperature and divided)
golden brown sugar
5 1/2 tablespoons (packed, divided)
sugar
2 tablespoons
large egg
1
old fashioned oats
3/4 cup plus 2 tablespoons
all-purpose flour
1/2 cup
baking powder
1/8 teaspoon
baking soda
1/8 teaspoon
salt
1/4 teaspoon
sugar
3/4 cup
golden brown sugar
1/2 cup (packed)
nonfat dry milk powder
1 teaspoon
salt
1/4 teaspoon
unsalted butter
1/2 cup (melted and cooled slightly)
heavy whipping cream
6 1/2 tablespoons
large egg yolks
4
vanilla extract
1 teaspoon
powdered sugar
(for dusting)
Instructions
1
Oat Cookie Crust: Preheat your oven to 350°F (175°C). Line a 13x9x2-inch metal baking pan with parchment paper and generously coat with nonstick cooking spray. In a medium mixing bowl, beat together 6 tablespoons of room temperature butter, 4 tablespoons of packed brown sugar, and 2 tablespoons of granulated sugar using an electric mixer until the mixture is light and fluffy, about 2 minutes. Add in the egg and continue beating until pale and fluffy. Gradually incorporate the oats, flour, baking powder, baking soda, and salt, mixing until well blended (about 1 minute). Pour the oat mixture into the prepared baking pan and press it evenly to the edges. Bake for 17 to 18 minutes, or until lightly golden on top. Allow the cookie to cool completely on a wire rack.
2
Once cooled, crumble the oat cookie into a large mixing bowl. Add 3 tablespoons of softened butter and 1 1/2 tablespoons of brown sugar, then rub the ingredients together using your fingertips until the mixture is moist and holds together. Transfer the crust mixture into a 9-inch pie dish, pressing it evenly along the bottom and up the sides. Place the pie dish on a rimmed baking sheet.
3
Filling: Adjust the oven rack to the center and preheat to 325°F (160°C). In a medium bowl, whisk together both sugars, milk powder, and salt until combined. Stir in the melted butter until blended, followed by the heavy cream, egg yolks, and vanilla extract, whisking until smooth. Carefully pour the filling into the prepared crust.
4
Bake the pie at 325°F (160°C) for 15 minutes, then reduce the temperature to 310°F (155°C) and bake for an additional 10 minutes. The pie should be golden brown around the edges, with a slightly jiggly center. Remove the pie from the oven and let it cool on a wire rack for 2 hours before transferring it uncovered to the refrigerator to chill overnight. It can also be made up to 2 days in advance and stored covered in the refrigerator.
5
Before serving, lightly sift powdered sugar over the top of the chilled pie. Cut into wedges and enjoy cold, savoring each rich, sweet bite.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What inspired the Decadent Oat Cookie Pie?
This pie is inspired by the famous Crack Pie from Momofuku Milk Bar.
What are the two main parts of this recipe?
The recipe consists of a buttery oat cookie crust and a velvety, creamy filling.
What oven temperature is needed for the initial oat cookie?
The oven should be preheated to 350°F (175°C) for baking the oat cookie.
How should the baking pan be prepared for the cookie?
Line a 13x9x2-inch metal baking pan with parchment paper and coat it with nonstick cooking spray.
How long do you beat the butter and sugar for the cookie dough?
Beat the room temperature butter and sugars with an electric mixer for about 2 minutes until light and fluffy.
What dry ingredients are needed for the oat cookie?
The cookie requires old fashioned oats, all-purpose flour, baking powder, baking soda, and salt.
How long is the oat cookie baked?
The oat cookie should be baked for 17 to 18 minutes, or until it is lightly golden on top.
How do you make the pie crust from the cookie?
Crumble the cooled cookie into a bowl and rub in softened butter and brown sugar until the mixture holds together.
What size pie dish is used for this recipe?
This recipe is designed for a 9-inch pie dish.
What ingredients are in the pie filling?
The filling includes sugar, golden brown sugar, milk powder, salt, melted butter, heavy cream, egg yolks, and vanilla extract.
What is the first baking temperature for the filled pie?
Initially, the pie is baked at 325°F (160°C) for 15 minutes.
What is the second baking temperature for the pie?
After the first 15 minutes, reduce the oven temperature to 310°F (155°C) for the final 10 minutes.
How do you know when the pie is done baking?
The pie is ready when the edges are golden brown and the center is still slightly jiggly.
How long must the pie cool before refrigeration?
The pie should cool on a wire rack for 2 hours before being placed in the refrigerator.
How long should the pie be chilled?
For best results, the pie should be chilled uncovered in the refrigerator overnight.
Can this pie be made in advance?
Yes, it can be made up to 2 days in advance and stored in the refrigerator.
What is the final touch before serving the pie?
Before serving, lightly sift powdered sugar over the top of the chilled pie.
How should the Decadent Oat Cookie Pie be served?
It is best served cold, cut into wedges.
What type of oats are recommended for the crust?
The recipe calls for old fashioned oats.
How much butter is needed for the filling?
The filling requires 1/2 cup of unsalted butter that has been melted and cooled slightly.
How many egg yolks are used in the filling?
The filling uses 4 large egg yolks to achieve its velvety texture.
What type of milk powder is used?
The recipe uses nonfat dry milk powder.
What kind of sugar is used in the cookie dough?
The dough uses a combination of packed brown sugar and granulated sugar.
Is the pie dish placed directly on the oven rack?
The pie dish should be placed on a rimmed baking sheet during the baking process.
What is the texture of the finished pie crust?
The crust has a hearty, crumbly texture from the baked oats and butter.
Is salt used in both the crust and the filling?
Yes, salt is included in both parts to balance the sweet flavors.
Does the recipe require heavy cream?
Yes, 6 1/2 tablespoons of heavy whipping cream are used in the filling.
What type of flour is used in the cookie?
The recipe calls for 1/2 cup of all-purpose flour.
Is the pie refrigerated covered or uncovered?
It should be chilled uncovered overnight, but covered if stored for up to 2 days.
What is the total number of ingredients?
There are 19 specific ingredients used to make this pie.