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.This post may contain affiliate links. Read our disclosure policy.
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.
I need a piece!!
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?
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.
Um, yes, the next time I make espresso/coffee ice cream, I'm making this. It looks amazing! Good luck on your presentation. 🙂
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.
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! 🙂
I laughed at the storage suggestions… like this is going to last a full day in my house!!
Divine!
this looks heavenly!
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.
Makes perfect sense 🙂
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 😉
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 🙂
I can't wait to make this! This looks mighty delicious!
I don't know how no one commented on this before… it looks AMAZING!!!