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Crack Pie - Step-by-step Recipe with Pictures

Updated on February 25, 2010

Have you heard of crack pie? Anderson Cooper sings its praises, as do Martha Stewart and  countless other people who are willing to pay $44 for one at New York's Momofuku Bakery and Milk Bar (they do deliver, too).

Fortunately, you don't have to have $44 or easy access to Manhattan to make this seriously addictive pie at home. The ingredients are easy to come by and relatively inexpensive, but sticker shock will really hit you when you realize all that sweet richness comes with another kind of price: a hugely caloric one.

Totally worth it.

What does it taste like? It is, in taste and in texture, like a caramel version of a lemon bar: gooey and sweet. It can be eaten warm or chilled, although I think the texture and taste are better chilled.

This recipe will make 2 9" crack pies.

Preparation and cooking time: About 1 hr 45 minutes + another 1 hr for cooling and chilling

Less than 24 hours after baking, this was what was left...hence the name Crack Pie
Less than 24 hours after baking, this was what was left...hence the name Crack Pie

Shopping list:

  • 3/4 cup all-purpose flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cups white sugar
  • 1 1/4 cup brown sugar
  • 1/3 cup powdered milk (not evaporated or condensed milk)
  • 1 cup rolled oats (either quick or regular are fine)
  • 1 tsp vanilla extract
  • 9 eggs
  • 1 3/4 cup butter (3 1/2 sticks)
  • 3/4 cup heavy cream (whipping cream)
  • 2 9-inch aluminum pie pans

1. Make the cookie

The first step is to bake a huge oatmeal cookie, which will be used to make your crusts.

  1. Preheat your oven to 375F.
  2. Mix the flour, baking soda, baking powder, and 1/4 tsp of the salt.
  3. In a mixer, put in 1 stick (1/2 cup) of softened butter, 3 tbsp of white sugar, and 1/3 cup of brown sugar until fluffy.
  4. Crack one egg into the mixer and allow to incorporate.
  5. Slowly add the dry mixture from step 2 into the mixer until incorporated.
  6. Slowly add the oats into the mixer until incorporated.
  7. Spread the resulting mixture onto a greased cookie sheet and bake for 20 minutes.
  8. Allow to cool.

2. Make the crust

  1. Break up the cooled cookie into chunks and feed into a blender or food processor. Blend into a medium crumb.
  2. Add 1/2 stick (1/4 cup) softened butter and 1 1/2 tbsp brown sugar.
  3. Mix completely.
  4. Press mixture into two aluminum pie tins.

The mixture will be a little crumbly but I've found it's easiest to start from the middle and move up towards the sides. If the mixture is too oily and crumbly, put it in the fridge for a bit to firm up first.

3. Make the filling

  1. In a mixer, mix together 1 1/2 cups white sugar, 1 cup brown sugar, 1/3 cup of powdered milk, and 1/4 teaspoon salt.
  2. Mix in 2 sticks (1 cup) of butter than has been melted.
  3. Mix in 3/4 cup of heavy cream.
  4. Mix in 1 tsp vanilla extract.
  5. Separate the remaining 8 eggs, and mix in the yolks. The resulting filling should be well-mixed but not fluffy.
  6. Pour the filling into the two prepared pie shells.

4. Bake

Preheat your oven to 350F.

Bake for 25 minutes at 350F. Then, lower the temperature to 325F and bake for an additional 10 minutes.

Straight out of the oven, the filling should be golden brown, a bit darker near the crust.

Allow the pies to cool for about 15 minutes on a rack. Then either start eating (if you really like hot pie) or chill them for at least 45 minutes (I suggest this - the texture and taste are a bit better).

Finally, dust the surface of the pie with powdered sugar and serve!

A finished slice


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    • Persiamer profile image

      Persiamer 4 years ago from California

      I have never heard of this sounds yummy!

    • profile image

      cr00059n 6 years ago

      What a delicious treat. I have told my friend to make this for me. Thanks for the appetizing recipe.

    • Alison Dittmar profile image

      Alison Dittmar 7 years ago from PA

      okay, the title had me wondering... haha. Great pics!

    • Granny's House profile image

      Granny's House 7 years ago from Older and Hopefully Wiser Time

      I am going to make this for my husband. Wish me Luck!

      Will rate up

    • Juliette Morgan profile image

      Juliette Morgan 7 years ago

      Unusual great recipe, thanks will bookmark for definite use.

    • K9keystrokes profile image

      India Arnold 7 years ago from Northern, California

      My goodness! A treasure among culinary treasures! Sounds rich and decadent and a MUST TRY! Big hugs to your partner (egg whites) for keeping the balance of good and evil in the world of yumminess! Can't wait to taste this...

      Thanks for the hub.

    • Sa`ge profile image

      Sa`ge 7 years ago from Barefoot Island

      A must to do recipe. thank you ~aloha~

    • electricsky profile image

      electricsky 8 years ago from North Georgia

      It sounds kind of hard to make. But it looks good.

    • habee profile image

      Holle Abee 8 years ago from Georgia

      OMG - this sounds like...illegal or something! Wicked good!

    • gamergirl profile image

      Kiz 8 years ago from Antioch, TN

      Oh my this looks tasty.

    • De Greek profile image

      De Greek 8 years ago from UK

      Excellent!!! Many thanks :-))

    • profile image

      Justine76 8 years ago

      oh Ill never fit into my swim suit this summer!!!

      this looks awesome. Maybe even better then nachos...

    • profile image

      AARON99 8 years ago

      Delicious hub really. Keep it up.

    • Angela Blair profile image

      Angela Blair 8 years ago from Central Texas

      I'll definitely try this one. Thanks! Best, Sis

    • livelonger profile image

      Jason Menayan 8 years ago from San Francisco

      gredmondson: I gave the whites to my partner, who made an omelette out of them. :)

      Sherbet: It's actually a chess pie in an oatmeal cookie crust, but thickened with powdered milk instead of corn flour.

      Lyricallor: VERY rich. Which is why one slice should be enough, but it never is. ;)

    • Lyricallor profile image

      Lorna Lorraine 8 years ago from Croydon

      Really interesting and looks tasty but way too rich for my soul (smile)

    • Sherbet Penny profile image

      Sherbet Penny 8 years ago from Galway, Ireland.

      Been a chef I've never heard of this, sounds interesting and tasty, a must try. Thank you.

    • profile image

      gredmondson 8 years ago

      Have you ever made a meringue with the extra left over egg whites for this pie?