Crack Pie Bars
Description
These bars are insanely good and very addictive, so be careful! There are a lot of ingredients and isn't a quick recipe to make, but it's so worth it.
Ingredients
Oat Cookie:
1 stick unsalted butter, at room temperature
1/3 c. packed light brown sugar
3 T. granulated sugar
1 egg yolk
½ c. all-purpose flour
1 ½ c. old-fashioned rolled oats
1/8 t. baking powder
pinch of baking soda
½ t. salt
Crust:
1 recipe Oat Cookie
1 T. tightly packed light brown sugar
¼ t. salt
4T. unsalted butter, melted
Pie Filling:
1 ½ c. granulated sugar
¾ c. tightly packed light brown sugar
¼ c. powdered milk
¼ c. corn starch
1 ½ t. kosher salt
2 sticks unsalted butter, melted
¾ c. heavy cream
½ t. vanilla extract
8 egg yolks
powdered sugar, for garnish
Directions
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Oat Cookie:
Preheat oven to 350 degrees.
Cream butter and sugar in a stand mixer with a paddle attachment for 2-3 minutes, 4-5 minutes if using a hand mixer, until fluffy and pale yellow in color. On low speed, add egg yolk; increase speed to medium-high; beat 1-2 minutes, until sugar is fully dissolved and mixture is pale white.
On low speed, add flour, oats, baking powder, baking soda and salt; mix for 1 minute, until dough comes together and all dry ingredients are incorporated.
Spray a quarter sheet pan with non-stick cooking spray; line with parchment paper or a Silpat. Spread cookie dough on pan until it's ¼ inch thick. The dough won’t cover the whole pan. Bake 15 minutes, or until golden on top and puffed slightly but set firmly. Cool completely. If not using immediately, wrap in plastic wrap and store in the refrigerator for up to 1 week.
Crust:
Put the oat cookie, brown sugar, and salt in a food processor; pulse on and off until cookie is broken down and resembles wet sand. You can also crumble it by hand.
Transfer crumbs to a bowl; add butter; knead the butter and ground cookie mixture until moist enough to form a ball. If it isn't coming together, add an additional 1-2 T. melted butter.
Divide oat crust evenly between the 2 tins. Using hands or a metal measuring cup, press the oat cookie crust firmly into the bottoms and sides of each tin, making sure they are evenly covered.
Use the pie shells immediately, or wrap well in plastic and store at room temperature for 5 days or up to 2 weeks in the refrigerator.
Pie Filling:
Combine sugars, powdered milk, corn starch and salt in the bowl of a stand mixer fitted with the paddle attachment; mix on Low speed until evenly blended. Add melted butter; mix on Low 2-3 minutes until all dry ingredients are moist. Add heavy cream and vanilla; mix on Low for 2-3 minutes, until any white streaks from cream have disappeared. Scrape down sides of the bowl with a spatula. Add egg yolks; beat them into the mixture just to combine, being careful not to beat any air into it, mixing until the filling is glossy and homogenous.
Use filling immediately, or store in an airtight container in refrigerator for up to 1 week.
Assembly:
Preheat oven to 350 degrees.
Put both pie shells on a sheet pan. Divide filling evenly between them. (Filling should fill the tins three-quarters of the way full.)
Bake 15 minutes. (Pies should be golden brown on top but will still be very jiggly. If using 9 inch pans, bake for 18-20 minutes; for one 9x13 inch pan, 30 minutes.)
Open oven door; reduce oven temperature to 325 degrees. Depending on the oven, it may take 5 minutes or longer for oven to cool down. Keep the pies in the oven during this process.
When oven reaches 325 degrees, close door; bake pies for 5 minutes longer (add a couple minutes for a 9 inch tin, double the time for the 9x13 inch option). Pies should be jiggly in center but not around outer edges. If it’s still too jiggly, bake for another 5 minutes or so.
Gently remove pies from oven; transfer to a rack to cool to room temperature. Freeze the pies for at least 3 hours, or overnight, to condense the filling.
If not using immediately, wrap well in plastic; store in the freezer for up to 1 month.
Serve cold, dusted generously with powdered sugar.
Prep Time
PT0M