Crack pie new york times

The infamous Crack Pie from Momofuku Milk Bar in New York City! It's a legendary dessert that has gained a cult following and has been featured in The New York Times multiple times. Here's a summary of the article:

The New York Times Article:

The article introduces the Crack Pie, a sweet and gooey dessert created by Christina Tosi, the pastry chef and owner of Momofuku Milk Bar. The pie is made with a flaky crust, a filling of butter, sugar, and eggs, and topped with a crunchy streusel topping.

The article describes the Crack Pie as "addictive" and "irresistible," with a flavor that's both sweet and savory. It notes that the pie is a hit with customers, who can't get enough of its rich and buttery goodness.

The Crack Pie's Rise to Fame:

The Crack Pie's Secret Ingredient:

The Crack Pie's Cultural Impact:

Overall, the Crack Pie is a beloved dessert that has captured the hearts and taste buds of many. Its unique flavor and texture, combined with its addictive nature, have made it a must-try for dessert lovers around the world.