Directions

• Oat Cookie:
• Heat oven to 350°F. Combine butter & sugars in the bowl of a stand mixer fitted with the paddle attachment & cream together on med-high for 2 to 3 min, until fluffy & pale yellow in color. Scrape down sides of the bowl. On low speed, add egg yolk & increase speed to med-high & beat for 1 to 2 minutes, until the sugar granules fully dissolve & the mixture is a pale white.
• On low speed, add flour, oats, baking powder, baking soda, & salt. Mix for a minute, until your dough comes together & any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is 1/4 inch thick. The dough won’t end up covering the entire pan; this is ok. Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top & puffed slightly but set firmly. Cool completely before using. 
• Crack Pie Filling:
• You must use a stand mixer with a paddle attachment to make this filling. It only takes a minute, but it makes all the difference in the homogenization and smooth, silky final product. Also, keep the mixer on low speed through the entire mixing process. If you try to mix the filling on higher speed, you will incorporate too much air and your pie will not be dense and gooey-the essence of crack pie®.
• Combine the sugar, brown sugar, milk powder, corn powder, & salt in the bowl of a stand mixer fitted with the paddle attachment & mix on low speed until evenly blended. Add the melted butter & paddle for 2 to 3 minutes until all the dry ingredients are moist.
• Add the heavy cream & vanilla & continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl. Add 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 homogenous. 
• Crack Pie:
• Heat oven to 350°F. Put oat cookie, brown sugar, & salt in a food processor & pulse until the cookie is broken down into a wet sand. Transfer crumbs to a bowl, add butter and knead the butter & ground cookie mixture until moist enough to form into a ball. If it’s not moist enough to do so, melt an additional 1 – 1½ tbsp butter & knead it in.
• Divide oat crust evenly between 2 (10-in) pie tins. Using your fingers & the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom & sides of the tin are evenly covered. 
• Put both pie shells on a sheet pan. Divide the crack pie® filling evenly b/t the crusts; the filling should fill them three-quarters of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly. Open the oven door and reduce the oven temperature to 325°F. Keep the pies in the oven during this process. When the oven reaches 325°F, close the door  bake the pies for 5 minutes longer. The pies should still be jiggly in the bull’s-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes.
• 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- Freezing is the signature technique and result of a perfectly executed crack pie. If not serving the pies right away, wrap well in plastic wrap. In the fridge, they will keep fresh for 5 days; in the freezer, they will keep for 1 month. Transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before you’re ready to get in there. Serve your crack pie cold! Decorate your pie(s) with confectioners’ sugar, either passing it through a fine sieve or dispatching pinches with your fingers.​