Crack Pie with Speculoos
Oat cookie for crust
- 2/3 cup plus 1 tablespoon all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) softened butter
- 1/3 cup light brown sugar
- 3 tablespoons sugar
- 1 egg
- 1 cup rolled oats
- Crumbled oat cookie
- 1/4 cup butter (1/2 stick), plus a possible 2 extra tablespoons
- 1 1/2 tablespoons brown sugar
- 1/8 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup plus 3 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1/3 cup Nonfat Dry Milk
- 2 tablespoons softened butter
- 1 cup Speculoos Cookie Butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 8 egg yolks
- Powdered sugar, for garnish
For the oat cookie for crust
- Preheat the oven to 375°.
- In a medium bowl, sift together the all purpose flour, baking powder, baking soda and salt.
- In another large bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
- On low speed, add the egg until fully incorporated, scraping down the sides with a spatula as needed.
- With the mixer running on low, add in the flour mixture, a little at a time, until well combined. Stir in the oats until fully incorporated.
- Spread the cookie batter onto a parchment-lined baking sheet (or use a silicone mat on your baking sheet) and bake until the cookie is golden brown, about 20 minutes.
- Remove from the oven and let cool to the touch.
- Crumble the cooled cookie to use in the crust.
For the crust
- Combine the crumbled cookie, 1/2 cup butter, brown sugar, and salt in a food processor and pulse until evenly combined. When a little bit of the mixture is clumped between your fingers, it should hold together. If it doesn’t, add another 2 tablespoons of butter.
- Divide the crust between two 9-inch or 10-inch pie tins. Starting with the sides, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins.
- Set the prepared crusts aside while you prepare the filling.
For the filling
- Preheat the oven to 350°.
- In a large mixing bowl, combine together the sugar, light brown sugar, dry milk and salt.
- On low speed, add in the Speculoos, butter, cream, and vanilla. Once fully incorporated, add the egg yolks and combine on low speed. Use a spatula to scrape down the sides of the bowl and ensure mixture is evenly combined.
- Divide the mixture between the two pie crusts and bake for 15 minutes.
- Reduce the temperature to 325° and bake for another 20-25 minutes, until the center is golden brown and a bit jiggly.
- Remove from the oven keeping the Crack Pie in their pie pans, completely cool on a baking rack and then transfer to the refrigerator until well-chilled.
- Once they are well-chilled, you can remove from pie pans. C
- When ready to serve, sprinkle with powdered sugar.
*Stores well in the refrigerator for several days.