This ooey gooey chess pie, also known as crack pie, is a rich and addictive chess-type pie with a homemade oatmeal cookie crust.
We’ll start today with an etiquette lesson because you’ll need it when we get to the recipe portion of this post.
A polite hostess never asks her guest, “Would you like another slice of pie?”
Put the emphasis on the wrong word, and “Would you like another slice of pie?” becomes an insult. Judgmental even. You might as well comment on the size of your guest’s hindquarters.
The polite way to offer a guest second helpings of dessert — and this comes straight from my friend’s proper Southern grandma — is to ask, “Have some pie?”
When the question is posed that way, your guest can say yes without guilt.
You’ll definitely want to apply this strategy when serving Ooey Gooey Chess Pie. Unless you want to keep it all to yourself.
And you just might.
You see this pie has another name. It’s called Crack Pie. That is its actual God-given name, as it was christened by the chef at Momofuku Milk Bar, an iconic bakery in New York City.
Crack, as in physically addictive. As in you can’t get enough. As in there’s no way you’re sharing this with guests, so that etiquette lesson was really unnecessary.
Now, I’ve never been to Momofuku. But when the local newspaper published the recipe for Crack Pie a few years ago, I had to try it.
And from the first bite, I got it.
Buttery. Rich. Just on the verge of being too sweet. Eat-it-right-out-of-the-pan good, then go back for another slice.
Whenever I serve this pie, I have a hard time describing it any better than the name Crack Pie does. It’s a little bit like a chess pie, but denser and richer and gooier.
And the crust is out-of-this-world amazing. You make a buttery oatmeal cookie, then crumble it up and mix it with more butter to make the crust.
I could eat the cookie by itself and be as happy as can be. But don’t. Save it for the crust.
I have only made this pie twice, but that is no reflection on the taste. It’s just a little labor intensive (for a pie) and it takes a fair bit of ingredients.
But you owe yourself to try it just once. (I don’t sound like a pusher, do I? See what Crack Pie has done me?)
Have some pie?
Ooey Gooey Chess Pie with Homemade Oatmeal Cookie Crust
For the Cookie Crust:
- ⅔ cup plus 1 Tablespoon flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ⅓ cup light brown sugar
- 3 Tablespoons sugar
- 1 egg
- 1 cup rolled oats
For the pie crust:
- Crumbled cookie
- ¼ cup 1/2 stick butter
- 1½ Tablespoons brown sugar
- ⅛ teaspoon salt
- For the pie filling:
- 1½ cups sugar
- ¾ cups plus 3 Tablespoons light brown sugar
- ¼ teaspoon salt
- ⅓ cup plus 1 teaspoon milk powder
- 1 cup 2 sticks butter, melted
- ¾ cup plus 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 egg yolks
- 2 prepared crusts
- Powdered sugar for garnish
To make the cookie:
- Heat oven to 375 degrees.
- In a medium bowl, whisk or sift together flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer using the paddle attachment, beat the butter, brown sugar and sugar until light and fluffy.
- Whisk the egg into the butter mixture until fully incorporated.
- With the mixer running, beat in the flour mixture, a little at a time, until combined.
- Gently stir in the oats to incorporate.
- Spread batter onto a 9X13-inch baking sheet lined with parchment and bake for about 20 minutes, until golden.
- Cool to touch on a rack, then crumble the cookie.
- To make the crust:
- Combine the crumbled cookie, butter, brown sugar and salt in a large food processor and pulse until evenly combined. You may find it necessary to use your hands to make sure the butter is fully incorporated. Crust should be moist and hold together when clumped in your fingers.
- Divide the crust between two 10-inch pie pans. Press crust mixture into the pan and on the sides to form a thin even layer.
- Set crusts aside while you prepare the filling.
To make the pie filling:
- Heat the oven to 350 degrees.
- In a large bowl or mixer, whisk together 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, being careful not to add too much air.
- Divide the filling evenly between the two pie crusts.
- Bake the pies, one at a time, for 15 minutes each in a 350 degree oven, then reduce the temperature to 325 degrees and bake pies separately until the filling is slightly jiggly and golden brown, 10 to 20 minutes. Keep a careful watch. The pie will not be fully set.
- Remove pie from oven and cook on a rack.
- Repeat with second pie.
- Refrigerate cooled pies until chilled, preferably overnight.
- Dust with powdered sugar before serving.
- These pies are best served cold.
Can’t wait to make this! A question though…is the butter salted or unsalted?
Looks amazing and sounds even better! So my question is, what is that jar/dish to the left?