She made Cereal Milk soft-serve and the Compost Cookie household names, and now the ever-inventive Christina Tosi has turned waffle cones into crunchy pie crust. The filling builds with a layer of chocolate brownie topped with vanilla pudding flavored like vanilla ice cream, finished with a hard chocolate-peanut shell and peanut clusters, all evoking the classic drumstick cone for an excellent summer treat. The whole pie ($53) and slices ($7) are sold at Milk Bar bakeries; the pies are available for nationwide delivery. It is shipped frozen.
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
The post Waffle Cone Pie Crusts From the Inventive Christina Tosi appeared first on New York Times.
