Is this the recipe? Crack Pie.

Sounds interesting. I've found though that any recipe that calls for refrigerating over night can also be made early in the morning and served the same day.

Ann

We tried it a while back and were underwhelmed after all the hype. Couldn't figure out why people would pay $44 for one.

LOL! Having spent the better part of my life in Richmond CA, when I read "Crack Pie" my first thought was of illicit drugs.

ann t, that is, indeed, the recipe I'm wondering about. There are no ratings in the link, so that's why I was hoping for feedback here.

jessyf, I was thinking it would be hard to live up to the hype, but thought it still might be good, given the rich ingredients.

I hate splurging (calorie-wise) and spending time making desserts that are just "okay." Unless I hear that at least one person made this and liked it, I might pass.

I would pass....and if it spent much time after baking in the refrigerator, thcrust will get soggy. Tehrehe is enough moisture in the topping that eill make for a soggy cookie crust.
Put down to the basic elements, it's a very rich oatmeal cookie baked, cooled and crumbled and mixed with more sugar and butter, patted into a pie tin then filled with a very very sweet eggy custard and baked again.
No nuts, no spice, no cinnamon, no nutmeg....the overwhelming taste will be sweet. Sounds like someone was facing a deadline to come up with a recipe.
I wouldn't bother.
Linda C

A friend of mine made it and had the same opinion as Jessy. It was good but certainly not up to the hype. Hope you either have a better experience or find a good alternative

Alexa

It has some things in common with buttermilk pie, a traditional pie best known in the south, which has been discussed here recently. Chess pie is similar too, if I'm not mistaken. The Crack Pie is different in its ratio of milk (cream) to eggs. All of these are basically sugary, buttery custard pies. From what I have observed, they are most enjoyed by nostalgic Southerners.

I recently made a buttermilk pie. I thought is was good but others I served it to mostly did not. I think the type of crust used for Crack Pie would make it more interesting. All in all, I think a pecan pie would be more appreciated by most people if you want to make a rich, sweet pie.

Along these lines, I plan to make Shoo Fly Pie very soon. Anyone care to comment on that?

Jim

You might like this pie.

Mae Dawson's Hoosier Sugar Cream Pie
Ingredients

* 1 1/3 cups sugar
* 1/2 cup all-purpose flour, unsifted
* 1/2 pint (1 cup) whipping cream
* 3/4 cup milk
* 1 (9-inch) unbaked pie shell
* 2 tablespoons butter, cut into small pieces
* Pinch nutmeg

My Notes: I added vanilla and a pinch of salt to the filling. And, I topped the pie with whipped cream and toasted coconut.
Directions

Preheat oven to 450 degrees F.

Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

Cook's Note: If using a glass baking dish, lower oven temperature by 25 degrees F.

Here is a link that might be useful: Thibeault's Table - Hoosier Pie

I am quite sure that if you served me a piece of that crack pie I would lap it up...but that is a lot of Hoo-dee-do for a simple sweet eggy pie. Give me a buttermilk pie ( If I have to make it !) or Ann's Hoosier pie...
but in reality...I'll take a pecan pie!!
Love LOVE pecan pie!

Yup Linda it was a lot of fiddling around, many steps, if thats what you mean by Hoo-dee-do. I felt like I burned more calories reading, rereading, and working than I actually consumed LOL.

I love this forum! It's THE place to come to to get the real deal from dedicated home cooks and bakers.

I'm a dyed-in-the-wool New Englander. Though I'm becoming more & more exposed to Southern fare, I've never tasted a buttermilk, chess or Hoosier pie. I think it's probably time to add one to my list of "must try's." Thanks for sending the recipe & photo, Ann T.

For this weekend I will probably default to a recipe I made several weeks ago. Found it on the last page of MS Living. It's a roasted peach trifle w/ homemade lemon mousse & nut spongecake. It actually was better after spending a day in the fridge. The recipe called for ground toasted almonds for the cake. I only had pecans, so used those & it was wonderful. May make it w/ pecans again.