Oatmeal Cream Crack Pie Recipe

2013-10-11
Oatmeal Cream Crack Pie Recipe
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Who was sitting around looking at Oatmeal Cream Pies 
that had not been inhaled yet and said, “Hmmm…I think I can make a pie out of those…”—

Some baking genius, I believe!!

This was rich and delicious and a little piece goes a long way!



 Oatmeal Cream Crack Pie

Crust:
1 pkg (20-25) oatmeal cookies, finely ground
5 TBSP butter, melted

Filling:
1/2 cup butter, melted
3/4 cup sugar
1/4+ 1/8 cup brown sugar
1 tsp salt
1/8 cup cake flour
1/3 cup milk
1 tsp vanilla
4 large egg yolks
4 Lil Debbie Oatmeal Cream Pies, roughly broken into bite-size pieces
powdered sugar for dusting

Preheat oven to 350 degrees.  
 Lightly spray a 9″ pie plate with non-stick spray and set aside.In a medium bowl, stir together the finely ground 
oatmeal cookies and the melted butter 
until the mixture comes together and is moistened. Press the mixture evenly along the bottom and sides of the pie dish. Bake for 12 minutes. 
Remove from oven and cool completely.

For the pie filling, lightly mix together the dry ingredients 
using the paddle attachment. 
Keep your mixer on low the entire time — otherwise you will incorporate too much air and it won’t be 
the gooey loveliness that is crack pie!

Gradually add the melted butter until moist. 
Add in the milk and vanilla, again beating slowly to incorporate 
and the milk has completely disappeared into the mixture.

Add the egg yolks to the mixture, gently incorporating. 
Do not over mix! 
Gently toss in the chopped oatmeal cream pies. 
Pour the filling immediately into the prepared cookie crust.
Place the pie carefully onto a rimmed baking sheet (to catch any potential spills) and bake at 350 for 17 minutes. 
Open the oven door ajar, reduce the temperature to 325, 
and bake for an additional 15 minutes. 
The center will appear jiggly still, but golden brown. 
Next, close the oven door, turn off the oven, and allow the pie 
to sit in there, an additional 10 minutes.  
The pie’s center should be slightly gooey still–that’s okay–but the surrounding parts of the pie should be somewhat solid. 
It will continue to firm up slightly as it cools.
 
Allow the pie to cool entirely at room temperature on a wire rack. To expedite this process, cool to mostly room temperature 
and pop it in the fridge or freezer to allow the filling 
to completely set before cutting.
Dust with powdered sugar, if desired. **********

The yummy ingredients…


and two more that didn’t make the first picture…



Crush the cookies for the crust…


add the melted butter…

Stir until well combined and press into your pie plate… 
Bake at 350 degrees for 12 minutes…

While your crust is baking…
Mix up the filling…

Combine all the dry ingredients in your mixing bowl…


Add the egg yolks one at a time…


Mix on low until well combined..

Break up the little oatmeal cream pies….
this is the dangerous part of the recipe…
you will want to consume those creamy, dreamy little bites…
but resist and throw them with wild abandon into the mixing bowl…


Mix on low until just combined…


Yum!


Pour into the pie shell and follow 
the crazy baking instructions above…

I don’t know why, but if followed exactly, 
the pie comes out perfect like this!


Dust the top with a little powdered sugar…


Have a gooey, delicious slice and enjoy!









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