Crack Pie

Servings 8 -12
Author Alida Ryder


for the oat cookies

  • 100 g flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 125 g softened butter
  • 70 g brown sugar
  • 45 g caster sugar
  • 1 egg
  • 100 g rolled oats

for the crust

  • baked and cooled oat cookies
  • 75 g softened butter
  • 30 g caster sugar
  • pinch of salt

for the filling

  • 200 g caster sugar
  • 100 g brown sugar
  • 1/4 teaspoon salt
  • 30 g milk powder
  • 225 g melted butter
  • 200 ml cream
  • 1 teaspoon vanilla extract

to serve

  • icing/powdered sugar
  • 8 egg yolks


  • To make the oat cookies, pre-heat the oven to 180°c and line a baking sheet with baking paper.
  • Sift the flour baking powder and salt.
  • In a separate bowl, cream the butter and sugars until light and fluffy.
  • Add the egg and mix well.
  • Add the flour and mix through before stirring in the oats.
  • Spread into the prepared baking sheet and bake for 20 minutes until golden brown and set.
  • Remove from the oven and allow to cool.
  • When the cookies are completely cooled, blend them into fine crumbs in a food processor. Add the butter and sugar and blend until the mixture resembled damp sand.
  • Press the cookie mixture into the bottom of a tart case and set aside.
  • Pre-heat the oven to 200°c.
  • To make the filling, whisk the sugars, salt and milk powder together.
  • Whisk in the melted butter then the cream and vanilla.
  • Carefully whisk in the egg yolks, taking care not to incorporate any air into the mixture.
  • Pour the filling into the prepare shell and bake for 10 minutes until the edges of the filling has set but the centre is still slightly jiggly.
  • Remove from the oven and allow to cool completely before placing in the fridge.
  • When you are ready to serve, dust over some icing sugar and slice.