My eight year old niece Maddie and I dreamed up this whipped cream pie while floating on a raft on Locust Lake in the Pocono mountains. We started off innocently talking about boys, which soon led to a serious discussion about desserts. Maddie began to throw out ideas for a perfect pie. Whipped cream, melted chocolate, and crushed sugar ice cream cone bits came to her mind. I added graham cracker crust, and caramel sauce because I thought they’d go well with her ingredients. They’re also, incidentally, two out three items I’d want with me on a deserted island. The third being a boat so I could leave this lonely island whenever I wanted to. We bought the ingredients, put it together, and served it to the rest of the family. I knew it was going to be good, but I was surprised by how good it actually was. It’s a simple pie with a big pay off. The only thing better than this pie was the time I spent with Maddie talking about this pie. She’s a special gal.
Here are the components of Madeline’s Muse: You begin with a graham cracker crust. You can make your own crust using the recipe I used for Key Lime Pie, or use a ready-made. We used a ready-made crust and heated it in a 350 degree F. oven for only 5 minutes.
While the crust was nice and hot, we placed Hershey milk chocolate rectangles all around the bottom.
As the chocolate softened and began to melt, we smeared it around using the back of a spoon.
We sprinkled crushed sugar cone bits all over the chocolate. Just before I started to fill the pie with whipped cream, Maddie had the brilliant idea of stacking two Oreo cookies in the center. You could also crush up the cookies and sprinkle it around as well.
We topped it with an entire bottle of Reddi Wip whipped cream. Homemade whipped cream would work just as well.
Maddie expertly drizzled salted caramel sauce all over the whipped cream. We used my homemade recipe, but you can use store bought.
Finally, we sprinkled more crushed sugar cone bits over top. Serve immediately and enjoy!
My baking partner and me. Side pony tails. I can’t get over how many freckles I have.
- Graham Cracker Crust
- 3/4 Hershey Milk Chocolate Bar
- 2 Sugar Ice Cream Cones, crushed and divided
- 2 Oreo Cookies
- Whipped Cream
- Salted Caramel Sauce
- Preheat the oven to 350 degrees F. When ready, place graham cracker crust in the oven and heat for 5 minutes.
- Once the crust is heated, remove from oven and immediately place chocolate on the bottom of the crust. Smooth around with the back of a spoon when chocolate begins to melt.
- Sprinkle half of the crushed cone bits on top of the melted chocolate layer. Then stack two Oreo cookies in the center of the pie. Set aside to cool completely (you could even refrigerate).
- Fill the pie with whipped cream. Drizzle with salted caramel sauce, and sprinkle with the remaining sugar cone bits.
- Serve immediately.
