CRACK PIE RECIPES

Steps:

• Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
• Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
• Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
• DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Steps:

• Preheat oven to 375°F.
• In a large bowl, sift together flour, baking powder, baking soda and salt.
• In a stand mixer with the paddle attachment (or a large mixing bowl with a hand-held electric mixer), beat together butter, brown sugar and white sugar until light and fluffy. Add egg and beat until combined.
• With mixer running on low, add flour mixture in small increments until fully combined. Add oats and mix until combined.
• Spread mixture into an unlined, ungreased 9x13 baking sheet. Bake in preheated oven 20 minutes until golden brown and set. Cool a few minutes in pan, then turn out onto a rack until cool to the touch. Lower the oven to 350°F while the cookie cools.
• Crumble the cooled cookie into the workbowl of a food processor. Add butter, brown sugar and salt. Pulse until combined (a clump of the mixture should hold together when pinched together). Divide the mixture between 2 10" pie pans, pressing into an even, thin layer on the bottom and sides. (The top edge will be ragged.).
• In a large bowl, whisk together white sugar, brown sugar, salt and powdered milk. Add melted butter, cream and vanilla and whisk until smooth. Whisk in egg yolks one at a time. Be careful not to incorporate too much air.
• Divide the filling evenly between the two pie crusts. Bake one pie at a time for 15 minutes, then reduce heat to 325°F for 10 minutes, until the filling is golden brown but still jiggly (like a pecan pie). Place pie pans on a rack to cool.
• Refrigerate the pies until well-chilled; the filling will be gooey. Dust with powdered sugar before serving.