Oh.

My.

God.

I’d heard much about this sugary goodness via the internets. New Yorkers rave about Momofuku Milk Bar, and while they have many, many delicious treats, the most famous, and probably most singular, is Crack Pie. The name is pretty evocative. Sure, it might not tell you if it’s chocolate or berry or what else, but whatever it is, you know it’s got to be pretty addictive. But I don’t live in New York. I’ve never actually been to New York, unless running full-tilt through JFK counts. But now, with surprisingly little effort, you can have this deliciousness no matter where you are!

It’s not chocolate. There’s no fruit. It’s basically sugar, butter, and more sugar and butter. There’s an oatmeal cookie crust, and the filling is somewhere between a toffee/caramel (or the British version of fudge) and a cookie, in pie form. It’s complete heaven. The only thing that’s anything short of amazing about this pie (calories aside): you do need to let it chill overnight. It’s very, very difficult. I almost had it for breakfast, but I decided I didn’t want to start the day with a diabetic coma.

Ingredients

Oat Cookie Crust

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

Filling