Okay, I was so glad to see this. Yes, I made the one from the LA Times, which is an entertaining read even if you don't make it. I'm SO torn on this. I made it and maybe it's me or my oven, but I had to cook it sooooooo much longer than their recipe called for. It specifically says "have faith" and take it out of oven as it will be very loose. Mine was, but I had faith. After an hour, I cut a slice and under a thin skin of top, it was still liquid.

So, I put them back in the oven for another 45 minutes or so and pretty much baked the heck out of it.

Now, all of this said, THIS PIE IS SO ADDICTIVE. I brought it to the office and everyone did the same thing: Try a piece, "Oh, interesting, thank you..."

And all day, people were back in the kitchen taking more little pieces.

It's one of the oddest food experiences I have had and I'd encourage you to try one. But not before a cholesterol test!

We've only made the copycat version of the compost cookie, but they were incredible!! I can't wait to try the real version, and the crack pie!

I made the compost cookies (with chocolate covered pretzels and corn flakes) and they were well received by everyone but me. I thought they were too sticky sweet and too buttery. Back to the regular chocolate chip cookies. I did actually visit Milk Bar for the first time the other night...banana cake was great, chocolate chip cake seemed almost stale...or just too cold. I think their general tone is a bit sweet for me, but I like most of what they offer and am particularly pleased by opportunities to hack these offerings.

I made the crack pie for Valentine's day. First off, I found it a bit odd that the recipe yields two pies and it isn't easy to divide a lot of the strange measurements in half. As for the pies: the crust was ultra-delicious and the filling reminded my boyfriend of a pecan pie without the pecans (not really his thing). In my opinion, it was only just okay.

But then I tried it the next day and it tasted a little better. The next day, even better. And then the next day I couldn't control myself from sneaking little nibbles here and there (and I'm not sure the pie is supposed to sit out for that many days, but it was still delicious and there was no mold. And I'm still alive).

And now, three weeks later, I'm craving it like I've never craved anything before. One of these days, I might just have to make one for myself (if I can figure out how to).

I also read the article/recipe in the LA Times and like the first respondent, thought that part alone was entertaining and a great piece of food writing. I cut out the recipe but am reluctant to make it only b/cause I don't trust myself around something like that. We are having family over for dinner on Saturday night and I'm undecided on desert.....I may give it a go since we'll have multiple bodies to help us eat this.

Ansfield, you hit in on the head: You start to crave this thing like crazy and you're not really sure why. After pretty much eating the second pie myself (my partner was no fan of it), I finally determined that I think it's the pie's combination of overly sweetness and overly saltiness. It's like you're eating potato chips and a candy bar all at once.
I also think its reminiscent of sweetened condensed milk, which is hard to resist.

Emma, did you know that there's a cookbook coming out soon, too? The deal was signed last week.

Also, check out this recipe from The Cookbook Chronicles for the cornflake-marshmallow-chocolate chip cookies.

http://www.thecookbookchronicles.com/blog/?p=3246

I tasted a version of the "compost" cookie from a major food service company yesterday.

It was a bake to order type product.

The cookie contained:

chocolate chips, potato chips, pretzels, coffee grounds, among other things.

I hadn't realized this type of cookie was so popular!

Oh, no, a whole cookbook of Milk Bar recipes?! I'm doomed...

Ansfield - I'm sure there wasn't anything wrong with 4 day old pie. I wouldn't know though...

the cookies from milkbar are amazing.

i've made the pie at least a dozen times and have experimented with a smaller version that's terrific. here's the recipe http://momofukula.blogspot.com/2010/02/crack-pie-minis.html it's easy to cut it in half and only make 4 minis, but i recommend making the full amount of crust and storing half for use in other pies. i mixed it with some graham crackers for the base of a banana cream pie. it was the best damn banana cream pie ever!

I just made the compost cookie a few days ago for the first time. I didn't realize it was so popular right now. Anyways, I used graham crackers, frosted flakes, goldfish crackers, life cereal, peanut butter chips. The cookies were quite yummy with a crisp edge and soft middle. The corn flakes came out with a wierd texture in ours though. Chewy with a bite like oatmeal but not quite right. I'm going to omit those next time. Oh and not add salt too; all those crackers etc contributed enough.

That cookie sounds like the kind of thing I'd have to limit myself to eating at the source. I think one every five years would just about do it. I don't want to bring all those ingredients into my house (tempting as they are).

I just made the compost cookies for the first (okay, and second) time last weekend, and will be making them again THIS weekend! I used chocolate chips, peanut butter chips, pretzels, potato chips, Fritos, and Fruit Loops, and they were just ridiculously good.

Thank you meg_ues for posting the link to the cornflake marshmallow chocolate chip cookie recipe! I loved those cookies, more than the compost ones, when I went to Milk Bar and recently had a craving.

Going to try the recipe this weekend!

Was just eating at the Momofuku Ssam last week. After dinner we went over and got half a dozen cookies to go.

I think its a special treat to go there and get them, not necessarily something I want to make in my own home. (too much temptation!)

And I forgot to mention, when I was at Milk Bar, a producer from Regis and Kelly was there, setting up a segment where Kelly learns how to make the Compost Cookie.

You can watch that segment here - first it's Kelly at Milk Bar, then she makes them on her own in the studio:
http://bit.ly/bqFa72

I just made the crack pie recipe from the LA Times...which is essentially Tosi's recipe (that was published in Bon Apetit) doubled. The comments were very hit-and-miss, but it'd been on my recipe "to do" list for a very long time. Anyway, I followed the directions to the proverbial T and it was an absolute hit with our guests. I'd read that the pie was tooth-aching sweet, so I bought whipping cream to make an espresso whipped cream as a contrast, but by the end of the night, I had forgotten to make it. I received so many compliments, I'll just forget the whipped cream next time. I'll definitely be making this pie again! (In mini tart form perhaps...?)