Now I know that many cookbook authors/chefs "fudge" (read: LIE about) their recipes a little so they don't give away their most prized secrets, but this is ridiculous. I have tried to make the Crack Pie recipe in the "Milk" cookbook several times (with detailed precision and strict adherence to the recipe) and it never comes out with the texture of the REAL Crack Pie.
I have scoured the Internet and read every comment of anyone who has posted to websites and claimed they have tried this recipe. Most of the bakers say it has to bake at least twice as long as the recipe says, it needs this, it needs that. Basically that the recipe is a lie. The people who say the recipe does work, well, I don't know how many of these people have actually tasted the REAL Crack Pie, but the real pie is NOT LIKE PECAN PIE, NOT GOOEY, NOT CARAMELLY, NOT RUNNY, NEVER LIKE CUSTARD. It is served in chilled wedges and is extremely dense, which means it has the texture of a chilled blondie (minus the chocolate) or maybe even chilled fudge. It is so dense that you could drop the wedge of pie on the floor and it would stay nearly intact.
Has anyone here made the cookbook recipe or any other CP recipe and achieved the same result as what Milk Bar sells?
Next I am thinking of adding 1 or 2 tablespoons of flour to the filling to see whether that is what Christina Tosi lied about.