Naughty Crack Pie

Adapted from Crack Pie

Yield - 14 cupcakes

Oat Cookie - for the crust

8 tablespoons (1 stick) unsalted butter, room temperature

75 grams light brown sugar

40 grams sugar

1 egg yolk

80 grams flour

120 grams rolled oats, old fashioned type

1/8 teaspoon baking soda

1/2 teaspoon kosher salt

1. Preheat the oven to 350 F and line a cookie sheet with parchment paper.  Spray the parchment paper with cooking spray.
2. Beat together the butter and sugars for 2-3 minutes until light and fluffy.  Scrape down the bowl and add in the egg yolk, beat to combine for another 2 minutes or until the mixture is white.
3. Add the dry ingredients on low speed and beat until just combined.
4. Spread as thin as you can onto the parchment paper and bake for 15 minutes or until golden brown.
5. Let cool completely.

Crust

Oat Cookie

15 grams light brown sugar

1 gram salt

5 tablespoons melted butter

1. Use a food processor to grind the oat cookie into fine pieces.  Mix in the brown sugar and salt.
2. Add the melted butter and mix until everything is moistened.
3. Press 2 tablespoons of of crust into 14 silicon cupcake liner.  Press the crust firmly into each liner.  Set the remaining crust to the side.
4. Place the cupcake liners on a cookie sheet.

Crack Pie Filling

150 grams sugar

90 grams light brown sugar

10 grams milk powder

12 grams cornstarch

3 grams kosher salt

8 tablespoons (1 sticks) unsalted butter, melted

3/8 cup heavy cream

1/2 teaspoon vanilla

4 egg yolks

5 ounces bittersweet chocolate chips

salted caramel sauce

1. Preheat the oven to 350 F.
2. Mix the sugar, brown sugar, milk powder, cornstarch, and salt in in the bowl of a stand mixer with a paddle attachment on low speed until everything is well mixed.
3. Add in the melted butter and beat for 2-3 minutes or until all the dry ingredients are moist.
4. Beat in the heavy cream and vanilla for another 2-3 minutes.  Scrape down the bowl as needed.  Make sure there are no streaks.
5. Beat in the yolks until they are just mixed in.  Try not to over beat and add too much air in the mixture.
6. Pour 2 tablespoons of batter in each shell.  Bake for 10 minutes.
7. Remove from the oven and sprinkle chocolate chips in each cup.  Add about a 1 1/2 teaspoons of caramel sauce into each cup.  Sprinkle the remaining crust on top.
8. Bake for 5 more minutes and then open the oven door for 5 minutes and reduce the heat to 325 F.  The filling may bubble over, but it will be ok.  Bake the cupcakes until the tops are brown and there is only a slight jiggle when you shake the pan.
9. Let cool to room temperature and then refrigerated.  Garnish with powdered sugar.