Crack Pie

• Crust
• Crumbled cookie for crust
• 1/4 cup (1/2 stick) butter
• 1 1/2 tablespoons (3/4 ounce) brown sugar
• 1/8 teaspoon salt
• Filling
• 1 1/2 cups (10 1/2 ounces) sugar
• 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
• 1/4 teaspoon salt
• 1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
• 1 cup (2 sticks) butter, melted
• 3/4 cup plus a scant 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 8 egg yolks
• 2 prepared crusts
• Powdered sugar, garnish

1. crust
2. 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). Divide the crust between 2 (10-inch) pie tins. 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.
3. Filling
4. 1. Heat the oven to 350 degrees.
5. 2. 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.
6. 3. Gently whisk in the egg yolks, being careful not to add too much air.
7. 4. Divide the filling evenly between the 2 prepared pie shells.
8. 5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
9. 6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

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Taken from www.epicurious.com/recipes/member/views/crack-pie-50105503 (may not work)