Chocolate overload Waffle cone Pie

Chocolate overload Waffle cone Pie is a delicious recipe inspired by Milk Bar’s waffle cone pie. When I saw Chef Tosi’s Tiktok I knew I had to recreate an easy version of her idea! The pie crust is made of crushed waffle cones and it’s filled with a gooey fudgy chocolate cake filling and topped with a thin chocolate almond crunch. All of that goodness, heated up and then topped with (vanilla) ice cream makes this SO yummy! It’s a perfect summer treat and it’s so chocolatey with so many textures! Kids and adults will both loveee this. Also, this dessert can be made eggless.

Happy Baking!

Servings: One 8-inch pie

Prep Time: 1-2 hours

Chilling Time: 3-4 hours

Total Time: 6-7 hours

Ingredients: 

Waffle Crust:

• 10-12 (6-7 oz) waffle cones

• 1/2 cup melted butter

Chocolate cake layer:

• 1/2 cup heavy cream

• 2/3 cup semi-sweet chocolate

• Chocolate cake with egg- click here for the recipe 

• Chocolate cake without egg- click here for the recipe 

Chocolate Almond crunch:

• 3/4 cup chopped chocolate

• 2 tsp coconut oil

• 1/3 cup thinly sliced almonds

Topping:

• 20 oz vanilla ice cream

Directions: 

1. Waffle Cone Crust:

   1. In a food processor add waffle cones and pulse till it’s almost ground.

   2. Add melted butter and pulse till it’s ground and has a texture of wet sand.

   3. Transfer it to a pie dish. Using a small measuring cup press down and use it to form edges. Press down to form the crust.

   4. Let it cool in the freezer for 1 hour.

2. Chocolate cake filling:

   1. Prepare cake as per the linked recipes in the ingredients. You can even use a store-bought cake that is soft and moist.

   2. Prepare ganache while the cake bakes. In a saucepan heat heavy cream. Once hot, not boiling, take it off the heat and add chocolate to it. Let it sit for 3-5 mins and then using a whisk, whisk together to form a smooth chocolate ganache. A full video on how to make ganache is here.

   3. Once the cake is mostly cooled and the ganache is cooled, crumble up the cake and add it to a mixing bowl.

   4. Add the ganache to it and mix to form a fudgy cake filling.

   5. Fill it in the frozen crust.

3. Chocolate Almond Crunch:

   1. In a bowl add chocolate and coconut oil and melt them together.

   2. Add sliced almonds and mix them in.

   3. Pour the mixture over the cake layer and spread it out evenly to form a thin layer.

4. Let it chill in the fridge for 10-20 mins.

5. Once out, let it thaw for 15-20 mins.

6. Cut into slices, and microwave the slice for 10-15 seconds.

7. Top with ice cream and enjoy. Don’t skip the ice cream!

Notes/Tips:

• Make sure the waffle cone crust is holding its shape when pressed together. If needed, add 2-3 tbsp butter as needed.

• If you store store-bought cake make sure it’s moist and not dry.

• You can bake the cake and keep from before and keep. Mix it with the ganache when making the pie.

• Make sure the chocolate almond crunch layer is thin.

• Do NOT skip the ice cream! That completes the entire recipe!

• You need the pie to thaw before eating for it to soften. I definetly recommend microwaving it to make it gooier.