Crack Pie Indeed!

M

melissa-dallas

Well-known member
I took one out of the oven a few hours ago. It will really be better chilled as recommended for the texture (it's so rich it practically oozes browned butter warm) but it is pretty amazing. It was very different than I expected. The crust mixture on the first baking turns out more like a thin layer of cake baked crispy rather than oatmeal cookie/granola like I expected. Rebaked as prepared for the shell it is very luscious. The filling comes out almost like a lighter butterscotch brownie batter than a chess pie, which is what I was picturing. All, in all-very different and very good. I made the whole crust recipe and froze half of them and made one pie in a nine inch pan-I added about 5 minutes to the baking time. Anyone who loves caramelly, butterscotch stuff will definitely like this.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=148029

 
Thanks for the review, Melissa. I was wondering about that one. I know my A1C will take a hit...

...but I might try to sneak this in.

Michael

 
I count on that theory... sometimes too often! I'll never forget when I said

I could have a dessert as long as I had enough fat in the meal beforehand, and got the strangest look from my sister. My nephew who was also at the table (and is a PA), said, "Yup, that's right!"

However, less is more, which I often forget! ;o)

 
Looking at the recipe again, isn't that almost identical to Canada's butter tarts w/out

the raisins?, which always reminded me of pecan pie without the pecans ;o) Yummy.

 
Made this for the Faculty St. Patrick's luncheon

and it was gone before I got there to try a piece. Heard that it was really rich, but yummy. I also have 1/2 of the oatmeal cookie crust in my freezer to make the second pie and will definitely cut the first slice myself.

 
on the diabetes note, if you eat more fibre at that meal, you can often get away with

a more indulgent treat...but maybe you already know that. just keep a bag of high fibre cereal handy!

 
not sure how that might turn out. you can mix it into ground meats and muffins and things like that

but i've never done any 'proper' baking with it. we have some patients who literally carry a box of fibre one with them and add it to just about everything they eat - good for people who can't prepare their own healthier meals. helps keep the blood sugar down.

 
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