For many of you, whether through personal experience or food-related media, Crack Pie doesn't need an explanation. The famed dessert from Momofuku Milk Bar chef, Christina Tosi, has been widely hyped as the most delicious and addictive sweet in NY. Unfortunately, I do not live in NYC and, therefore, can only imagine the experience until my next visit.
Luckily, the recipe for Crack Pie looms amongst the internet; most recently on LA Times.
http://www.latimes.com/features/food/...
However, there exists a handful of accounts, from bloggers and commenters who have attempted the recipe, that claim it comes out of the oven tasting, not just non-delicious, but awful and ugly. Some have suggested that Tosi has mentioned the addition of corn starch even though it's not in any published recipes. There is no mention of the pie in Chowhound.
Has anyone attempted to make Crack Pie? Did you use this recipe? If not, will someone who has tasted the pie from the bakery construct it and compare?