So much going on. Yes, my tummy is getting bigger, and we are also *almost* buying a new house. Well, not a new house, but new to us. This gets quite complicated, as it seems that this is the third house we've really liked, and the status of jumping through each hoop seems, to become more complicated as each day goes by. I'll be surprised, no, I'll be shocked if we actually end up with this house at this point. Luckily, we don't have to move.... Let's just say that although, try as we might, there are a lot of unforeseen reasons why the deal never quite comes to complete fruition. Take the first house for example, it was gorgeous, with hundreds of thousands of dollars of renovations done to it. But, there were absolutely no permits for any of it. Nope, none. So essentially if the house blew up, our insurance would be void. Quite fabulous don't you think? But I have to hurry up and tell you all about crack pie. Yes, CRACK PIE, as in crack the drug. It really is supposed to be that addicting, and I'd say it lives up fairly closely to its name. This is especially true as it seems I am not much of one for sweets right now, but more for salty type foods of nearly any Asian origin. No one has yet disdained this pie, and Jeff has certainly indicated his hype for the addictiveness of these pies. He is swooning as we speak. I first read about crack pie in the Los Angeles Times, and figured, if there are oodles of people who are willing to pay $44 per pie from Momofuku's Milk Bar in NYC, then it must be good. And I must try it, especially since the recipe was on the very next page and low and behold I had all of the ingredients. Hooray! So what IS crack pie? Well it's has a cookie crust, and not the graham cracker type, but more of an oatmeal cookie dough. Then, it is full of cream, egg yolks, butter, and brown sugar. Need I say more? Okay, but it I have been told it is like a pecan pie without the pecans, or a butter tart without any nuts or raisins. It's sinfully sweet, and rich all in one. Oh right, except this recipe makes two pies, just in case. Momofuku's Crack Pie (very loosely adapted from LA Times, but I had to share it!) Makes 2 pies (freezes very well) Note added by LATimes: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. Cookie for the Crust: 2/3 cup plus 1 tablespoon flour Scant 1/8 teaspoon baking powder Scant 1/8 teaspoon baking soda 1/4 teaspoon salt 1/2 cup softened butter 1/3 cup golden brown sugar 3 tablespoons sugar 1 egg Scant 1 cup instant rolled oats (smaller pieces than regular oats) 1. Preheat the oven to 375 degrees fahrenheit. 2. In a medium bowl, combine 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 combined. 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 just barely golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Once cooled, scrape the cookie with a knife and fork into pieces for the crust. Crust Crumbled cookie for crust (above) 1/4 cup butter 1 1/2 tablespoons (3/4 ounce) brown sugar 1/8 teaspoon salt 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). Divide the crust between 2 (10-inch) pie tins. Using a piece of wax paper, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling. *I found it quite difficult to get much of the cookie crumb up the sides, but it still turned out fairly well. It seems a bit short on crust. Crack Filling 1 1/2 cups sugar 3/4 cup plus a scant 3 tablespoons light brown sugar 1/4 teaspoon salt 1/3 cup plus 1 teaspoon skim milk powder 1 cup melted butter 3/4 cup plus a scant 2 tablespoons heavy/whipping cream 1 teaspoon vanilla extract 8 egg yolks 2 cookie crusts (as above) Icing sugar, garnish 1. Heat the oven to 350 degrees fahrenheit. 2. In a large bowl, whisk together the sugar, brown sugar, salt and skim milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. 3. Whisk in the egg yolks. 4. Divide the filling between the 2 prepared pie shells. 5. Bake the pies for 15 minutes, rotating their position occasionally. Then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10-15 minutes. Remove the pies and cool on a rack. 6. Refrigerate the cooled pies until well chilled, at least 45 - 60 minutes. The pies can be served cold or at room temperature (but are generally favoured cooler). Dust each slice, or the entire pie with powdered icing sugar before serving. Thanks to the LATimes for posting this deliciousness...... p.s. I'll keep you posted on the house. It has a spectacular kitchen!