Comments on: Crack Pie http://noshwithme.com/2010/03/crack-pie/ Tue, 07 Sep 2010 01:47:31 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: barbara http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-12785 barbara Sun, 18 Apr 2010 22:33:28 +0000 http://noshwithme.com/?p=1444#comment-12785 We were not fans. Some of my guest thought it was too sweet. I have the biggest sweet tooth and found it lacking. I thought the addition of macadamia nuts would be the missing ing.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('12785','barbara'); return false;">Reply</a> </div> We were not fans. Some of my guest thought it was too sweet. I have the biggest sweet tooth and found it lacking. I thought the addition of macadamia nuts would
be the missing ing.
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]]> By: barbara http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-12727 barbara Thu, 15 Apr 2010 16:03:02 +0000 http://noshwithme.com/?p=1444#comment-12727 thanks. Just got back from the store with the ing. and just about to bake. Will let you know.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('12727','barbara'); return false;">Reply</a> </div> thanks. Just got back from the store with the ing. and just about to bake. Will let you know.
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]]> By: Hilary http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-12716 Hilary Thu, 15 Apr 2010 03:16:02 +0000 http://noshwithme.com/?p=1444#comment-12716 <a href='#comment-12710' rel="nofollow">@barbara</a> - Yeah, milk powder and powdered milk are the same thing. Let me know how it turns out!<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('12716','Hilary'); return false;">Reply</a> </div> @barbara – Yeah, milk powder and powdered milk are the same thing. Let me know how it turns out!
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]]> By: Keren http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-12711 Keren Wed, 14 Apr 2010 23:53:32 +0000 http://noshwithme.com/?p=1444#comment-12711 <a href='#comment-12710' rel="nofollow">@barbara</a> - Henry's sells it in bulk. You can buy the amount that you need.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('12711','Keren'); return false;">Reply</a> </div> @barbara –
Henry’s sells it in bulk. You can buy the amount that you need.
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]]> By: barbara http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-12710 barbara Wed, 14 Apr 2010 23:34:53 +0000 http://noshwithme.com/?p=1444#comment-12710 I was not sure what milk powder is? Is that just powdered milk?<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('12710','barbara'); return false;">Reply</a> </div> I was not sure what milk powder is? Is that just powdered milk?
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]]> By: Jenn http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-12159 Jenn Sat, 27 Mar 2010 23:25:10 +0000 http://noshwithme.com/?p=1444#comment-12159 Made this today, friends enjoyed it even though I messed the heavy cream up. Served cold, it was tasty but warms seems like it would be super duper delicious.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('12159','Jenn'); return false;">Reply</a> </div> Made this today, friends enjoyed it even though I messed the heavy cream up. Served cold, it was tasty but warms seems like it would be super duper delicious.
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]]> By: Keren http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-11890 Keren Mon, 15 Mar 2010 02:58:18 +0000 http://noshwithme.com/?p=1444#comment-11890 I made this pie for the family today. You are right about the "scant" measurements. They were a bit of a pain. I was concerned about the runniness that you described. I have had this problem with crème brulee. The solution to my runny crème brulee problem was to whisk the egg yolks for about 5 minutes until the yolks are smooth and bright yellow. I decided to try this method for the pies. I don't know what the consistency is like following the original instructions. However, my pies were not runny at all. The slices held their shape after cutting. I cooked one pie for 15 minutes at 325 and the other for 10 minutes at 325. I found that the consistency of the "10 minute pie" was better. It was also easier to slice. Just my .02 cents. Looking forward to new recipes!<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('11890','Keren'); return false;">Reply</a> </div> I made this pie for the family today. You are right about the “scant” measurements. They were a bit of a pain. I was concerned about the runniness that you described. I have had this problem with crème brulee. The solution to my runny crème brulee problem was to whisk the egg yolks for about 5 minutes until the yolks are smooth and bright yellow. I decided to try this method for the pies. I don’t know what the consistency is like following the original instructions. However, my pies were not runny at all. The slices held their shape after cutting. I cooked one pie for 15 minutes at 325 and the other for 10 minutes at 325. I found that the consistency of the “10 minute pie” was better. It was also easier to slice. Just my .02 cents.

Looking forward to new recipes!

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]]> By: Angela http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-11863 Angela Sun, 14 Mar 2010 04:17:29 +0000 http://noshwithme.com/?p=1444#comment-11863 When my husband and I went to New York this past December, I made it a point to go try the crack pie at Momofuku. While their service was TERRRRRRRIBLE, the pie was pretty good. The slice was super small, and at $5 a slice, it didn't seem worth it to me in the end. However, my husband and I both agreed that it tastes JUST like Sylvanas, a super rich Filipino dessert - sooo good!<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('11863','Angela'); return false;">Reply</a> </div> When my husband and I went to New York this past December, I made it a point to go try the crack pie at Momofuku. While their service was TERRRRRRRIBLE, the pie was pretty good. The slice was super small, and at $5 a slice, it didn’t seem worth it to me in the end. However, my husband and I both agreed that it tastes JUST like Sylvanas, a super rich Filipino dessert – sooo good!
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]]> By: Hilary http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-11746 Hilary Wed, 10 Mar 2010 17:40:47 +0000 http://noshwithme.com/?p=1444#comment-11746 @Seanna Lea, The crust is amazing as well!! @Ammy, yeah, it is similar to a pecan pie sans the pecans. @justJENN, fairly simple, just time consuming. @veggievixen, hahah! @cheryl and Dawn, no doubt!!<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('11746','Hilary'); return false;">Reply</a> </div> @Seanna Lea, The crust is amazing as well!!

@Ammy, yeah, it is similar to a pecan pie sans the pecans.

@justJENN, fairly simple, just time consuming.

@veggievixen, hahah!

@cheryl and Dawn, no doubt!!

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]]> By: justJENN http://noshwithme.com/2010/03/crack-pie/comment-page-1/#comment-11735 justJENN Wed, 10 Mar 2010 03:52:28 +0000 http://noshwithme.com/?p=1444#comment-11735 Wow there's surprisingly not much to it!<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('11735','justJENN'); return false;">Reply</a> </div> Wow there’s surprisingly not much to it!
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