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.
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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
Ingredients
Crust:
- 30 chocolate cookie wafers
- 4 tablespoons (1/2 stick) butter, melted and cooled
Filling:
- 1 quart coffee ice cream
Ganache Topping:
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Pie can be stored tightly wrapped in plastic in the freezer for up to 1 week.
Fantastic and so easy! I used a mocha chip ice cream- yum!
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.
[…] Adapted and picture from Handle The Heat […]
Um, now all I want is this! And it’s 9am. Damn! 😉
[…] Pie can be stored tightly wrapped in plastic in the freezer for up to 1 week. Recipe Courtesy of Handletheheat.com […]
[…] It’s summer and nothing says summer like ice cream. I don’t think I’ve ever had a summer where I didn’t have an icy treat to cool me down. Well a few months ago, I came across this amazing website called Handle the Heat. It’s about a college student turned culinary student, Tessa, and let me tell you she has AMAZING recipes. This was only one of them. You can find her recipe for Frozen Mocha Pie (which is what I used) here. […]
Mmmmm…this looks like a dreamy dessert! I'm going to make this for our 4th of July celebration…yum!
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!
this looks amazing! I'm certainly gonna try this. maybe in my muffintin. little cakes..
thankyou for the recipe!
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: http://lessaveursdemimi.tumblr.com/
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!
Oooh yummy! Looks delicious!
Great recipe and even greater pictures. The closeup actually made me drool 🙂