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.
This looks amazing!
Definitelyyy trying this soon. Looks so very amazing. :):):)
Probably try it this weekend =)
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.
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!!
Oh my God, this looks so freaking delicious. If only I could eat food through my computer screen!
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?
Thanks
Sky
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!
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).
This looks really amazing, great photo. And i am sure it tastes more delicious than it looks
My mom always made this with Hershey's Hot Fudge instead of making ganache. Easier and so yummy!
Wow, this looks really good!
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 🙂
Beautiful, perfect for summer 🙂
oh yum!!! i love everything about this!