I've had a baker's crush on Christina Tosi of Momofuku's Milk Bar for a while. Although I have not had the opportunity to try any of her desserts, I've heard + read a lot about them. Using inspiration found in reusable pantry items she creates desserts that are clever + uniquely different from the mainstream world of sweets. She makes cookies with corn + chips, cereal milk ice cream, deconstructed cakes and crack pie. Yes, crack pie.
Tosi has supplied Bon Appetit magazine with a variation of her famed creation known as crack pie + after I purchased a jumbo sized bag of dry milk powder (one of Tosi's favorite ingredients) I was ready make one of my own. It's buttery, gooey + loaded with sugar. Essentially it's a the best pecan pie ever, on an oatmeal cookie crust, without pecans.
It's sickly sweet, but truly addictive. I made this pie last night, went to take pictures of it this morning + found that half of it had already been eaten. I was the last one awake and up by 8 am and at some point during the night this crack pie had taken a hold of some of my roommates. Consider yourself warned.