Milk Caramel Mini Pies (aka Mini Crack Pies)

Sticky, sweet, creamy, and delicious - these mini pies are seriously addictive. Though they're a little labor-intensive, these awesome little pies are made with three kinds of milk (powdered, malted, and cream) and have an oatmeal cookie crust - who could ask for more?

Though they won't be the prettiest thing on your dessert table, they will be the richest and most raved about. You can also make this recipe in a 6" tart pan, but making mini pies makes it a little harder to snarf down too much of this gloriously decadent treat, which is based on a recipe from Momofuku, at once.

Makes about 8 mini pies

Software

Cookie for Crust

• 1/2 cup flour
• Pinch baking powder
• Pinch baking soda
• Large pinch salt
• 6 tablespoons softened butter
• 1/4 cup brown sugar
• 1 tablespoon sugar
• 1 egg
• 3/4 cup oats
• 2 tablespoons shredded coconut, toasted (optional - if using, reduce the oats just slightly)
• Dash of cinnamon (optional)
• Splash of vanilla extract (optional)

Crust

• Cookie for Crust
• 3 tablespoons butter, softened
• 1 tablespoon brown sugar
• Pinch salt

Filling

• 6 tablespoons sugar
• 4 tablespoons brown sugar
• Pinch salt
• 1 tablespoon powdered milk
• 1 teaspoon malted milk
• 2 tablespoons melted butter
• 3 1/2 tablespoons heavy cream
• Splash vanilla extract
• 2 egg yolks
• Powdered sugar to garnish

Hardware

• Sheet pan (lined with parchment)
• Mixing bowl and whisk
• Food processor
• Measuring cups and spoons
• Muffin tin
• Foil or other non-stick muffin tin liners
• Large teaspoon

1. Preheat oven to 375 degrees Fahrenheit
2. Beat together butter, brown sugar, and sugar
3. Whisk in egg (and vanilla if using) and mix until fully incorporated
4. Add flour, baking powder, baking soda, and salt (and cinnamon if using), and mix until fully combined
5. Stir in the oats
6. Spread the batter onto a parchment-lined cookie sheet and bake 20 minutes, or until golden brown
7. Allow to cool fully and break into large chunks

1. Combine the cookie chunks, butter, brown sugar, and salt in a food processor, pulsing until combined
2. Place a rounded teaspoon of the mixture in the cups of the muffin tin (with liners)
3. Use a the back of the spoon to press the crust against the sides
4. Add about a half teaspoon more of the crust mixture to each cup of the muffin tin, and press into the bottoms of the liners
5. Set aside while preparing the filling

1. Heat oven to 350 degrees Fahrenheit
2. Whisk together sugar, brown sugar, salt, powdered milk, and malted milk
3. Slowly mix in melted butter, then add the heavy cream and vanilla
4. Stir in the egg yolks
5. Pour the filling into each of the mini crusts (be careful not to over-fill them)
6. Bake for 15 minutes, then reduce the heat to 325 degrees and bake an additional 7 minutes, or until the filling is jiggly and golden brown (they'll be pretty and poofy when they first come out, but don't get too excited, they shrink and get kind of ugly as they cool)
7. Remove and allow to cool, then refrigerate until ready to serve
8. Dust with powdered sugar and enjoy!