Mile High Mocha Pie Recipe

Lightly grease a 9-inch springform pan (or 8-inch round pan with sides) and line the bottom with parchment. Reserve.

Place chocolate wafer cookies in a food processor and pulse to fine crumbs (or put in a zip bag and crush with a rolling pin) until you have about 1.5 cups crumbs.

Transfer crumbs to a bowl, stir in melted butter and 1 tablespoon sugar until evenly moistened. Press mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared pan to form a compact crust. Freeze while you make the filling, about 15 minutes.

In a small bowl, whisk cooled espresso and cocoa powder until dissolved and smooth.

In a large bowl or stand mixer bowl, combine whole milk, heavy cream and sweetened condensed milk. Whisk until combined and slightly thickened.

Add the espresso-cocoa mixture and vanilla extract to the cream mixture. Taste and adjust coffee/cocoa balance if desired (add up to 1 tablespoon more espresso or 1 teaspoon more cocoa).

If you have an ice cream machine: chill the mixture well (30–60 minutes), then churn according to manufacturer's directions until a soft-serve consistency. If you don't have an ice cream machine: pour the mixture into a shallow, freezer-safe container, freeze for 45 minutes, then vigorously whisk or beat to break up ice crystals; repeat every 30–45 minutes 3–4 times until smooth and scoopable.

When the ice cream reaches a very soft scoopable texture, remove the crust from the freezer.

Spoon about half of the mocha ice cream over the chilled crust and spread evenly into a smooth layer (about 1/2 to 3/4 inch). Smooth surface with a spatula and return to freezer for 10 minutes to firm slightly.

Combine semisweet chocolate chips, 1/4 cup heavy cream, corn syrup and 1 tablespoon butter in a microwave-safe bowl. Heat in 20-second intervals, stirring between, until chips are melted and mixture is glossy and smooth (alternatively, melt in a small saucepan over low heat).

Let the fudge cool for 3–5 minutes so it thickens slightly but is still pourable. Spoon a thin even layer of fudge (about half of the mixture) over the first ice cream layer — it should set quickly against the cold ice cream. Return pan to freezer for 10 minutes to firm the fudge.

Remove pan, top with the remaining mocha ice cream, smoothing to an even top. Drizzle remaining fudge over the top in an even layer. If fudge has become very thick, warm briefly (5–8 seconds) to make it pourable again, but do not overheat.

Sprinkle the chopped toasted almonds and mini chocolate chips over the top, pressing gently so they adhere. Finish with a light sprinkle of sea salt and an optional dusting of cocoa powder.

Cover the pan tightly with plastic wrap or a lid and freeze the assembled pie at least 4 hours, preferably overnight, until firm (for best slicing, 6–8 hours).

Before serving, let the pie sit at room temperature for 8–10 minutes to soften slightly for easier slicing. Run a hot knife around the edges of the springform or use a hot thin-bladed knife, wiping between cuts.

Slice into 2 large servings (or 4 smaller). Serve on chilled plates and, if desired, garnish with extra toasted almond slivers and a drizzle of warmed chocolate sauce.