Irresistibly Sweet Crack Pie with Oatmeal Cookie Crust

Cracker Pie is a decadent dessert featuring a buttery oatmeal cookie crust and a rich, caramel-like filling. This indulgent pie strikes the perfect balance of sweetness and a hint of saltiness, making it an irresistible treat for any occasion. The creamy filling, made with egg yolks, butter, and sugar, is baked to perfection and then chilled for a luxurious, melt-in-your-mouth texture. Perfect for a special celebration or a comforting dessert at home, this pie is sure to become a favorite.

Why you'll love this recipe:
You’ll love this crack pie because it combines the comforting flavors of oatmeal cookies with a creamy, sweet filling that’s both satisfying and addictive. The crust has the perfect crunch, while the filling is smooth and rich, making every bite a delicious experience. The pie is easy to make, but the result is a sophisticated dessert that’s sure to impress your guests. Whether you’re making it for a special occasion or just for fun, this pie is a showstopper.

Perfect opportunity:
This cracker pie is perfect for parties, dinners, or any celebration where you want to serve an impressive dessert. It’s also perfect for a romantic dessert on Tu B’Av (the Jewish day of love), offering a sweet way to end a special meal. The pie can be made ahead of time and stored in the refrigerator, making it a convenient option for entertaining. Serve it with a little powdered sugar and a cup of coffee or tea for the perfect dessert experience.

Decorating tips:
For a beautiful presentation, dust the top of the cracker pie with powdered sugar just before serving. You can also top each slice with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence. If you want to add a little texture, consider sprinkling some toasted nuts or oats on top. Serve the pie on a decorative platter or cake stand to make it the centerpiece of your dessert table.

Ingredients:

For the crust:

• 100 g unsalted butter, softened
• 1/4 cup sticky brown sugar (60 g)
• 1/4 cup granulated sugar (50 g)
• 1 large egg
• 3/4 cup all-purpose flour (100 g)
• 1 cup thick oatmeal (100 g)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• A pinch of salt

After baking the crust:

• 50 g unsalted butter, melted
• 1 tablespoon Demerara sugar (15 g)

For the filling:

• 150 g unsalted butter, melted
• 1/2 cup Demerara sugar (100 g)
• 1 cup granulated sugar (200 g)
• 6 large egg yolks
• 1/2 teaspoon salt
• 1 teaspoon vanilla bean paste or extract
• 3/4 cup heavy cream (120 g)

Instructions:

1. Prepare the crust:
   • Preheat your oven to 180°C (350°F).
   • In a mixing bowl, combine softened butter, brown sugar and granulated sugar. Mix until smooth and creamy.
   • Add the egg and mix well.
   • Add the flour, oats, baking powder, baking soda and a pinch of salt. Mix until you have a sticky dough.
   • Spread the dough evenly on a parchment-lined baking sheet and bake for about 25 minutes or until golden brown. Let cool completely.
   • Once cooled, break the biscuit into pieces and place in a food processor. Add the melted butter and Demerara sugar and blend until moist crumbs form.

2. Form the crust:
   • Press the crumb mixture into the bottom and up the sides of a 10- to 11-inch (26 to 28 cm) pie plate to form an even crust. Use the back of a spoon to press firmly.
   • Bake the dough in a preheated oven at 180°C (350°F) for 10 minutes. Let cool while you prepare the filling.

3. Prepare the filling:
   • In a large bowl, combine Demerara sugar and granulated sugar. Add melted butter and mix well.
   • Add salt, vanilla and cream and whisk until smooth.
   • Finally, add the egg yolks and whisk until the filling is well combined and smooth.
4. Bake the pie:
   • Pour the filling into the prepared crust.
   • Reduce the oven temperature to 340°F (170°C) and bake the tart for about 30 minutes, or until the filling is set around the edges but still slightly jiggly in the centre.
   • Remove the pie from the oven and let it cool completely to room temperature.
5. Let cool and serve:
   • Once cooled, refrigerate the pie until completely chilled, at least 3 to 4 hours or overnight.
   • Before serving, sprinkle the top with icing sugar.

Appreciate!