These crack pie cookies were a HIT at my office cookie party! Everyone loved them. I adapted the recipe from the Momofuku Crack Pie recipe and miniaturized it a bit. Oatmeal cookie crust filled with the most rich and addicting filling. Bite sized makes them perfect–not too big, not too small.
2 cups crushed oatmeal cookies (I used my recipe for the oatmeal cookies)
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
3/4 cup sugar
1/2 cup light brown sugar
1/4 teaspoon salt
3 Tablespoons milk powder
1/2 cup (1 sticks butter, melted
1/2 cup heavy cream
1 teaspoon vanilla extract
4 egg yolks
Heat oven to 350 degrees and prepare muffin tin, using liners. I tried using both larger muffin tins and mini muffins–and preferred the mini.
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Line a mini-muffin tin with liners. Press about 1 1/2 teaspoons of the crust mixture into each muffin liner to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks. Scoop mixture into the muffin tins.
Bake for 10 minutes and then reduce heat to 325 degrees. Bake for another 10 minutes. When you pull them out of the oven you want them to be jiggly in the center. They firm up as they cool.
Before serving, dust with powdered sugar.