Is the prospect of yet another pumpkin pie yawn-inducing? Are you just plain over all things crust-cradled? Listen, we've had our share of French apple pies lately, too. So when we read on
Grub Street this morning that the infamous
Crack Pie, being made by David Chang and company over at his
Momofuku Milk Bar, was being delivered nationwide, we thought there might be an answer to plain-pie burnout. The oatmeal-cookie-crusted creamy, gooey very buttery Crack Pie sells for $44 in New York. But if you happen to live in L.A., the overnight Fed Ex charges (the only way pastry chef Christina Tosi will allow them to be shipped) will set you back around $60. Now, we're not cheapskates, but there are very few pies out there we'd drop a century note on. Plus, the
L.A. Times published the
recipe.
A bunch of the
Chowhounds are sick of pie, too, and they offer up suggestions, from a walnut-crusted rum cake to a gingerbread trifle with poached pears and a bourbon-infused crème anglaise.
Our colleagues at Kitchen Daily put together a "
Thanksgiving Dessert: Beyond Pie " feature, which includes five great alternatives to the mincemeat already. Can you think of anything less pie-like than the
green-apple-and-basil granita pictured here?