Saturday, July 23, 2011

Crack Pie

Since my post here,
I've had a couple of requests to explain
Crack Pie...

The name comes from a craving for more!!
Seriously, this pie is insanely addictive.
An oatmeal cookie crust and a sweet, gooey,
butterscotch-y filling combine to create a
delicious bubbling mess of salty-sweet goodness.
When it cools, you’ll have to fight for your share.
Or you can grab the pie plate, turn your back
and crouch in the corner, stuffing your face like a feral cat.
A feral cat that uses a fork, of course!!

Now, for the recipe:
Cookie for crust


2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats


1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder,
baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes.
7. Remove from heat and cool to the touch on a rack.
8. Crumble the cooled cookie to use in the crust.



Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt


1. Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).
2. Divide the crust between 2 (10-inch) pie tins.
3. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins.
4. Set the prepared crusts aside while you prepare the filling.



1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish


1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes.
6. Remove the pies and cool on a rack.
7. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

I hope you enjoy it!!!

Wednesday, July 13, 2011

An Island Life Giveaway

I would like ask that you check out
a wonderful blog that I read daily!

An Island Life
Kailani manages An Island Life ~

Kailani has interesting posts about life
living on Hawaii, her life as a Mother
to three young girls, product reviews
a weekly meme (
Aloha Fridays) and awesome giveaways!!!

Please head on over to
An Island Life and
enter this great

Saturday, July 9, 2011

Chicken Saltimbocca & Crack Pie

I really enjoy the weekends...
It gives me a chance to cook and
enjoy myself in my kitchen.

Dear hubs is a whitewater raft guide
and I love preparing a wonderful meal
for him to return to after a long day
on the river!
Today I followed a recipe found in
Giada DiLaurentis' "Every Day Italian"
The recipe was very easy to follow and the meal
came together very quickly!

Here are my chicken cutlets prepped
for rolling... procuitto, spinach & parmesean cheese too!

Cutlets rolled and reading for browning!

Cutlets browned and simmered in chicken broth and lemon juice...

CRACK PIE for dessert!!! Sooooo yummy!