3-4 Lil Debbie Oatmeal Cream Pies, roughly chopped into bite-sized pieces
Powdered sugar, for dusting
Instructions
Preheat oven to 350 degrees F. Lightly grease a 9" pie plate with cooking spray and set aside.
In a medium bowl, stir together the finely ground oatmeal cookies and the melted butter until the mixture comes together and is moistened. Press the mixture evenly along the bottom and sides of the pre-greased pie dish. Bake for approx. 12 minutes. Remove from oven and cool completely.
For the pie filling, in the bowl of a stand mixer, lightly mix together the dry ingredients using the paddle attachment. Keep your mixer on low the entire time -- otherwise you will incorporate too much air and it won't be the gooey loveliness that is crack pie!
Gradually add the melted butter and paddle in until moist. Add in the heavy cream and vanilla, again beating slowly to incorporate and the cream has completely disappeared into the mixture.
Add the egg yolks to the mixture, gently incorporating. Do not over mix! Gently toss in the chopped oatmeal cream pies. Pour the filling immediately into the prepared cookie crust.
Place the pie carefully onto a rimmed baking sheet (to catch any potential spills) and bake at 350 for approx. 17 minutes. Open the oven door ajar, reduce the temperature to 325, and bake for an additional 15 minutes. The center will appear jiggly still, but golden brown. Close the oven door, turn off the oven, and allow the pie to sit in there, an additional 10 minutes or so. The pie's center should be slightly gooey still--that's okay--but the surrounding parts of the pie should be somewhat solid. It will continue to firm up slightly as it cools.
Allow the pie to cool entirely at room temperature on a wire rack. To expedite this process, cool to mostly room temperature and pop it in the fridge or freezer to allow the filling to completely set before cutting.
Dust with powdered sugar, if desired.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/09/08/oatmeal-cream-crack-pie/