Anybody make a crack pie?

[sir pball]

5. Actually, you need to up the salt.

Ten years ago when Tos was first making her name at the original Momofuku milk bar, she was kind of making waves in the NYC culinary scene with the amount of salt she was adding to all her desserts - the original Candy Bar Pie was so seasoned that you could actually taste the salinity when you got a bite that included a pretzel. Ditto the Corn Cookie, it's got a little tang that plays off the sweetness of the corn for an amazing experience.

Glancing at that recipe (that's no doubt been adapted for home cooks), I'd take the "generous" remark for the salt to mean double it, at least. Maybe start with the 1/4t, taste, add more as needed. If you're near a milk bar outpost, grab a slice and compare it to homemade, you'll see what I mean. And also need some water afterwards - it's delicious but definitely a thirst inducer!!