All I can think is at it a very New York, very restaurant kind of cookbook.
I read the New York Times on my IPad, and it amazes me how out of touch New Yorkers can be with the rest of the country. As an example, in a restaurant review, Jeff Gordinier said "even the mainstream diner can expound on the provenance of sea urchin and wild ramps." I know of ramps, kind of a wild garlic, but that's only because I have a brother who hunts in West Virginia and prepares his venison with locally foraged food when he's on a hunting trip. And my only experience with sea urchin is watching my Dad eat it at a Frederick sushi restaurant, and I respect his subsequent judgement that some things are not meant to be eaten, at least by me.
So when Christina Tosi spends four days on the Milk Bar Birthday Cake, which is intended to be a recreation of Funfetti Cake from a box, with canned frosting, I'm a little quizzical.
But I will put my reverse-snobbery aside and actually try making a recipe. We are having the Elders (LDS missionaries) over for dessert and I wanted to try something new and challenging. Milk Bar, with its multi-component recipes is not simple.
I decided that Crack Pie won't be too challlenging to eat (both of the visiting Elders are from Utah), I am also in the rare position of having all the ingredients already, as I keep freeze-dried corn and dried milk in my pantry.
I started by making the oatmeal cookie slab for the crust.
After 4 hours in the freezer and 1 hour in refrigerator, I served it to the Elders. And we all really, really liked it. The two of us who have a sweet tooth both had seconds, and the one who doesn't have much of a sweet tooth did finish his slice. Really, really good, but really, really, REALLY sweet.
I have to say, this is a once a year kind of recipe for me. I would get very ill if I had this available all the time. This might be a very good potluck recipe though scaled up.