Little Debbie Christmas Tree Cake Crack Pie

I took the Crack Pie made famous by the restaurant Momofuku and I added Little Debbie Christmas Tree Cakes to it. The result is gooey, delicious, and downright magical! 

It seems like with each year that passes, Little Debbie Christmas Trees become more popular and more popular. For us – we never can seem to buy enough to last us though the holiday season. My son loves them – and is really good about making them ‘disappear’.

A couple years ago, I made the Little Debbie Christmas Tree Dip – and it went viral. Every year around the holiday season, it goes viral again. So, I decided to play around in my kitchen and see if I could come up with another recipe that incorporated them.

So a little backstory. Many, many years ago – I made a recipe by my friend and fellow food blogger, Hayley, that was for an Oatmeal Cream Pie Crack Pie. She took the cult favorite Crack Pie from the restaurant Momofuku and she gave it a snack cake twist by adding Oatmeal Cream Pies to the mix. When I was brainstorming ideas to use these Christmas Tree Cakes in – her creation from long ago came to my mind.

That’s what I did. I took Hayley’s recipe for Oatmeal Cream Crack Pie and turned it into a Christmas Tree Cake Crack Pie. And it is magical!

What ingredients do I need to make this Little Debbie Christmas Tree Cake ‘Crack’ Pie?

Here’s your cast of ingredients:

• 1 12oz package shortbread cookies, finely ground
• 5 tablespoons butter, melted

For the pie filling:

• 1/2 cup butter, melted
• 3/4 cup white sugar
• 1/3 cup brown sugar
• 1 tsp salt
• 1/8th of a cup all purpose flour
• 1/8th of a cup dry milk powder
• 3 ounces heavy cream
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 4 Little Debbie Christmas Tree Cakes – 3 if you want it to be more gooey and less cake-y.
• red & green writing icing for decoration

How do I prepare this recipe?

Preheat your oven to 350 degrees. Lightly grease a 9″ pie plate with cooking spray and set aside.

In a medium bowl, stir together the finely ground shortbread cookies and the melted butter until the mixture comes together and is completely moistened. I like to use my food processor for this, but you can do it by hand as well.

Press the mixture into the bottom and sides of your pre-greased pie dish. Bake for 12 minutes. Remove from the oven and let cool completely.

Now for the pie filling! In the bowl of a stand mixer (or a large bowl and a hand mixer), lightly mix the dry ingredients together. Keep your mixture on low the whole time so that you don’t incorporate too much air. If you do, you will lose the gooey-ness of having a crack pie. Add the melted butter gradually until moist. Add in the heavy cream and the vanilla, beating again slowly to combine.

Now, add the egg yolks – gently mixing in. Do not over mix! Gently fold in the chopped Christmas Tree Cakes.

Pour the filling into the prepared crust.

Bake at 350 for 17 minutes exactly. Open the oven door, just to where it’s ajar, and reduce the oven temperature to 325 degrees. Bake for an additional 15 minutes. The center should be a little jiggly but will be golden brown. Close the oven door, turn off the oven, and let the pie sit in the oven for about 15 minutes. Then remove from the oven and let it cool the rest of the way on the counter.

The center of this pie should be somewhat gooey – and that’s ok. That’s exactly what is supposed to happen with a ‘crack’ pie!

Decorate with red and green writing icing, similar to the design on a Christmas tree cake – if desired.

Cool completely before slicing. You can refrigerate it to hurry this process along.

You may also like these delicious recipes!

• Little Debbie Christmas Tree Cake Dip
• Little Debbie Christmas Tree Cake Dessert Sandwiches 
• Cherry Cheesecake Fluff Salad
• Christmas Tree Brownies
• Best Ever Hot Cocoa

Print Pin

Christmas Tree Cake 'Crack' Pie

Ingredients

• 12 ounce package shortbread cookies finely ground
• 5 tbsps butter melted

For the pie filling:

• 1/2 cup butter melted
• 3/4 cup white sugar
• 1/3 cup brown sugar
• 1 tsp salt
• 1/8th cup dry milk powder
• 1/8th cup all purpose flour
• 3 ounces heavy cream
• 1 tsp vanilla extract
• 4 large egg yolks
• 3-4 Little Debbie Christmas Tree cakes 3 if you want more 'goo' and 4 if you want more cake
• red & green writing icing for decoration

Instructions

• Preheat your oven to 350 degrees. Lightly grease a 9" pie plate with cooking spray and set aside. 
• In a medium bowl, stir together the finely ground shortbread cookies and the melted butter until the mixture comes together and is completely moistened. I like to use my food processor for this, but you can do it by hand as well. 
• Press the mixture into the bottom and sides of your pre-greased pie dish. Bake for 12 minutes. Remove from the oven and let cool completely. 
• Now for the pie filling! In the bowl of a stand mixer (or a large bowl and a hand mixer), lightly mix the dry ingredients together. Keep your mixture on low the whole time so that you don't incorporate too much air. If you do, you will lose the gooey-ness of having a crack pie. Add the melted butter gradually until moist. Add in the heavy cream and the vanilla, beating again slowly to combine. 
• Now, add the egg yolks - gently mixing in. Do not over mix! Gently fold in the chopped Christmas Tree Cakes. Pour the filling into the prepared crust.
• Bake at 350 for 17 minutes exactly. Open the oven door, just to where it's ajar, and reduce the oven temperature to 325 degrees. Bake for an additional 15 minutes. The center should be a little jiggly but will be golden brown. Close the oven door, turn off the oven, and let the pie sit in the oven for about 15 minutes. Then remove from the oven and let it cool the rest of the way on the counter. The center of this pie should be somewhat gooey - and that's ok. That's exactly what is supposed to happen with a 'crack' pie!
• Decorate with red and green writing frosting, similar to the design on a Christmas tree cake - if desired. Cool completely before slicing. You can refrigerate it to hurry this process along. 

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