dont really agree with this. i underbaked my pies the past 2 years to around 170 and the consistency was a bit watery. even the pic you show, the consistency looks a bit loose and liquidy. it should look more like imgur.com/a/TGpPY ; this has a silky, cloudy texture while urs will still be good, but taste almost like mousse. you really want to get to 185 internal. this is the proper temp and will yield the proper custardy, substantial texture but still retain that silky feel. if you really want to reduce cracking, you have to bake at a super low temp, probably around 285 or lower for a VERY long time, probably about 1 1/2+ hours. the reason cracks occur is cause the outside bakes faster than the inside and it puffs up and causes cracking. going lower and slower will help with cooking both the inside and outside at a more equal rate.

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