Frozen Mocha Pie - Handle the Heat
Filed Under: Dessert | Pie

Frozen Mocha Pie

By Tessa Arias
May 16th, 2011
5 from 1 vote
5 from 1 vote

Frozen Mocha Pie has a buttery and crunchy crust, plus a luscious filling. Truly dreamy. 

Yield: 8 -10 Servings

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: Like mocha, but more refreshing. There's something slightly magical about the combination of chocolate and coffee. Texture: The crust is buttery yet crunchy, the filling is luscious, while the ganache is rich and smooth. Ease: Super easy yet impressive. Appearance: Dreamy. Pros: Easy, perfect for the warm weather, wonderful balance of flavor and texture. Cons: None. Would I make this again? I've already made this twice.

Frozen Mocha Pie

Frozen Mocha Pie

Last week sucked. Technology decided it hated me. Blogger went down, iMovie crashed, my phone and computer started freezing, it just seemed like nothing would work right. The worst part was definitely blogger’s shutdown though. To anyone that tried to access my website and was unable to last week, I apologize. I wish it was something I could have controlled but that is one of the downfalls of having a blogger blog.

In the midst of my technological breakdown the one thing that brought me some relief was pie. Pie cures all. It makes everything warm and fuzzy and alright. This particular pie recipe has a more modern twist with its refreshingly cool temperature and combination of chocolate and coffee flavors. I’m kinda really wishing I had a slice leftover right about now as I face this upcoming week (if you didn’t already know, I’ll be traveling to Atlanta for Blogher Food to speak on a panel). I’ve already had a nightmare I forgot to pack my camera. Eek.

Frozen Mocha Pie

Frozen Mocha Pie

5 from 1 vote

How to make
Frozen Mocha Pie

Yield: 8 -10 Servings
Cook Time: 20 minutes
Total Time: 5 hours
Frozen Mocha Pie has a buttery and crunchy crust, plus a luscious filling. Truly dreamy. 



  • 30 chocolate cookie wafers
  • 4 tablespoons (1/2 stick) butter, melted and cooled


  • 1 quart coffee ice cream

Ganache Topping:

  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter


  1. Preheat the oven to 350 degrees. In the bowl of a food processor fitted with the blade attachment, pulse the cookie wafers until finely ground. Add the melted butter and pulse again until the mixture is the consistency of wet sand. If you don't have a food processor, place the cookie wafers in an airtight zip-top bag and crush with a rolling pin or mallet; transfer crumbs to a bowl and mix with melted butter.
  2. Pour crumb mixture into a 9-inch spring-form pan and, using a cup or your hands, press the mixture into the bottom and up the sides of the pan. Bake 10 minutes then set on a cooling rack. Let cool completely.
  3. Once crust is cool, place in the freezer for 30 minutes to chill. Take ice cream out of the freezer and place in fridge for 30 minutes to soften.
  4. Meanwhile make the ganache: place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir mixture until smooth. Let cool slightly before using.
  5. To assemble, remove coffee ice cream from the fridge and transfer to a large mixing bowl. With a wooden spoon or a spatula, stir the ice cream so that it is spreadable (but not liquid-y). Quickly spread the ice cream into the chilled crust in an even layer. If the ice cream looks melted, place back in freezer until solid before proceeding. Pour the warm ganache over the ice cream and tilt pan to cover evenly. Transfer pie to a flat surface in the freezer and chill for at least 3 hours.
  6. Pie can be stored tightly wrapped in plastic in the freezer for up to 1 week.

Recipe Notes

Adapted from CHOW
Course : Dessert
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Paula — August 25, 2020 at 5:50 pm

    Fantastic and so easy! I used a mocha chip ice cream- yum!

  2. #
    Leisa — September 1, 2017 at 7:48 am

    Thanks for providing this recipe. I made this pie for a gathering. It was easy and delicious–though the results suggest something more complicated. I’ve made many, many desserts over the years…many quite complicated. This was my first “ice cream pie”.

    I made the ganache with Valrhona chocolate. Also, I chopped up about 5 oz in the food processor and dusted it with espresso powder. I put half the ice cream mixture down and sprinkled this choc/esp mixture.

    This pie cut easily and served well. Glad to waded into these waters.

  3. #
    Claire Conlon — April 13, 2014 at 9:04 am

    Um, now all I want is this! And it’s 9am. Damn! 😉

  4. #
    Aisha — December 25, 2011 at 1:38 am

    I'm making this for my mom's birthday except I'm using a different type of ice cream 🙂 thank you though, for this great recipe!

  5. #
    Erica — November 2, 2011 at 11:54 am

    this looks amazing! I'm certainly gonna try this. maybe in my muffintin. little cakes..
    thankyou for the recipe!

  6. #
    Mimi Takano — October 7, 2011 at 6:41 pm

    So I made your Frozen Mocha Pie and posted it on my own food blog (unfortunately my photo taking and food blogging skills are not as amazing as yours…) so if you ever have the time you can check it out at:
    It was so delicious, I'm having a hard time saving some for my room mates :p
    I really can't wait for everyone to eat it so I can make another one!

  7. #
    ChellBellz — September 21, 2011 at 7:10 pm

    Oooh yummy! Looks delicious!

  8. #
    שף בבית — July 27, 2011 at 6:21 am

    Great recipe and even greater pictures. The closeup actually made me drool 🙂

  9. #
    Alison Lewis — July 24, 2011 at 5:26 pm

    This looks amazing!

  10. #
    Taylor — June 24, 2011 at 2:12 am

    Definitelyyy trying this soon. Looks so very amazing. :):):)

    Probably try it this weekend =)

  11. #
    Allie — June 18, 2011 at 10:06 pm

    Today was my second time making this pie. It was extremely impressive, and I doubled it to make two pies, and it was gone within 2 days. A big hit! I used a pre-made oreo crust and it is great because when you smash your own oreos, you get the blobs of cream. One problem I had with this recipe was that the ganache was not ganache-y AT ALL. But in the end, it wasn't a problem because what had happened was that I heated the cream (I used light cream…may have been the problem) and I softened the chocolate it the microwave. I also used chocolate chips. When the cream was heated, I dumped in the chocolate and stirred thoroughly. I added the butter and stirred till melted. When that was done, it was a thin, runny mixture that was not at all ganache. It had little bits of chocolate chip residue, but it turned out fine. When I put on the “ganache” it sunk to the layer before the pre-made oreo crust, but turned out to be a chocolate ice-creamish layer. Delicious, though the recipe didn't go as planned.

    • #
      Allie — July 4, 2011 at 2:38 pm

      This is Allie again…
      The layer of chocolate-y ice creamish stuff makes it incredible!! If you want to try it, you use light cream and chocolate chips. Same measurements. ENJOY!!

  12. #
    Jessie — The Messie Kitchen — June 16, 2011 at 8:57 pm

    I don't know how no one commented on this before… it looks AMAZING!!!

  13. #
    jackieruinsthecake — June 8, 2011 at 3:05 am

    Oh my God, this looks so freaking delicious. If only I could eat food through my computer screen!

  14. #
    sky — June 7, 2011 at 9:14 pm

    This looks amazing and I have to try it. I have everything now but I'm not sure the wafers I have will work. I have “crispy wafers filled with finest bittersweet chocolate cream” Wafer itself is plain, chocolate in the middle. When i will ground it probably it'll going to be light chocolate colour …Do you thing this will work?


    • #
      handleheat — June 8, 2011 at 1:28 am

      Sky, because your wafers have chocolate cream in the middle the consistency of your crust will be different. I used chocolate teddy grahams because that was what I had on hand. I have yet to use sandwich wafers so I can only guess as to what the effect will be. I think it will work, if not you could always start again when you do have regular chocolate wafers (without cream & chocolate flavored). Good luck!

  15. #
    Memories by Design — May 31, 2011 at 10:52 pm

    This looks fantastic – and the perfect dessert for a hot summer day (I live in the desert, so we have a LOT of those around here).

  16. #
    Three-Cookies — May 22, 2011 at 1:38 pm

    This looks really amazing, great photo. And i am sure it tastes more delicious than it looks

  17. #
    thatskinnychickcanbake — May 22, 2011 at 11:38 am

    Mmmmm…this looks like a dreamy dessert! I'm going to make this for our 4th of July celebration…yum!

  18. #
    Lily — May 20, 2011 at 12:20 am

    My mom always made this with Hershey's Hot Fudge instead of making ganache. Easier and so yummy!

  19. #
    Feast on the Cheap — May 18, 2011 at 6:56 pm

    Wow, this looks really good!

  20. #
    Tracey — May 18, 2011 at 12:37 am

    Coffee ice cream is one of my favorites (right up there with mint chocolate chip) so this is a must-try! So bummed I'm not going to Blogher this year. You'll do great on your panel – I just know it 🙂

  21. #
    cooking rookie — May 17, 2011 at 4:56 pm

    Beautiful, perfect for summer 🙂

  22. #
    thesweetslife — May 17, 2011 at 3:00 pm

    oh yum!!! i love everything about this!

  23. #
    Maria — May 17, 2011 at 1:50 pm

    I need a piece!!

  24. #
    Katie — May 17, 2011 at 1:40 pm

    Looks delicious! Do you think I could sub out a different type of ice cream? My boyfriend loves the flavor profiles of chocolate and peanut butter… so maybe peanut butter ice cream?

    • #
      handleheat — May 17, 2011 at 2:57 pm

      Definitely! You might consider using milk chocolate in the ganache (I prefer peanut butter and milk chocolate together) but it's totally up to you.

  25. #
    mangiodasola — May 17, 2011 at 5:25 am

    Um, yes, the next time I make espresso/coffee ice cream, I'm making this. It looks amazing! Good luck on your presentation. 🙂

  26. #
    nicole — May 17, 2011 at 2:08 am

    This looks amazing! The fact that it is so simple but yet looks so elegant makes me think that it would be a great dessert for a dinner party. Thanks for sharing this.

  27. #
    Pam — May 17, 2011 at 1:20 am

    Oh boy this looks decadently wonderful! Noone in my house likes coffee/mocha except me… All the more reason for me to want this yummy dessert! 🙂

  28. #
    Amanda — May 16, 2011 at 10:26 pm

    I laughed at the storage suggestions… like this is going to last a full day in my house!!

  29. #
    Shumaila — May 16, 2011 at 9:56 pm


  30. #
    Natural+Balanced — May 16, 2011 at 7:21 pm

    this looks heavenly!

  31. #
    Kelly — May 16, 2011 at 6:49 pm

    You can buy chocolate wafers in the cookie aisle. They are generally a bit thinner than Oreo wafers and sold in a roll of some sort, in a plastic wrapper. But you can buy Oreo crumbs in a box, and I'm sure those would work just as well. I hope that all makes sense.

    • #
      handleheat — May 16, 2011 at 9:04 pm

      Makes perfect sense 🙂

  32. #
    bek — May 16, 2011 at 6:21 pm

    I have seen a few recipes that call for chocolate cookie wafers. Where do you get these? Do you just buy oreos and remove the cream? Are there actual chocolate wafers out there? I haven't seen them so I have avoided recipes like this but after reading this – I think I am going to have to look a little harder! I NEED this pie 😉

    • #
      handleheat — May 16, 2011 at 9:04 pm

      Hi! Chocolate cookie wafers can be found sometimes next to the vanilla wafers or ginger snap cookies in the cookie aisle. If you can't find them (sometimes I can't either) you can use chocolate graham crackers, chocolate alphabet cookies, chocolate Teddy Grahams, or Oreo cookies. Hope that helps 🙂

  33. #
    Mary — May 16, 2011 at 4:00 pm

    I can't wait to make this! This looks mighty delicious!


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