The Crack Pie from the Momofuku Milk Bar in NYC has become legendary in a very short time. When two completely different people mentioned the pie to me within a day of each other, it was time for me to make it.
Although I have the cookbook by pastry chef Christina Tosi, I made the one-pie version she developed for Bon Appetit/Epicurious: http://www.bonappetit.com.ecipes/2010/09/crack_pie
Here's a quick report on my findings.
First, I slightly overbaked mine because I forgot to push the start button when I set the timer. (My bad!!) But all was definitely not lost, and when all was said and done it looked like many of the images in a google search of it, and it was tasty. (A little extra caramelization can be a fine thing!)
The filling reminded me of pecan pie without the nuts, although it might be a little different if baked for a slightly shorter time. Just know that it's going to be very sweet. The crust is actually a crumb crust made from an oatmeal cookie dough which you bake as part of the recipe. There's some salt in the crust that helps offset the sweet filling, but I think it could use a little more.
Anyway, that's my report! Think I'll go wash that down with something savory now.