Mile High Mocha Pie Recipe

Prepare crust

Line a 9x5-inch loaf pan (or 9-inch springform pan) with plastic wrap or parchment, leaving an overhang for easy removal. Combine crushed chocolate wafer cookies, melted butter and 1 tablespoon granulated sugar in a bowl and mix until the texture resembles wet sand.

Press about 1 cup of the crumb mixture evenly into the bottom of the prepared pan to form a thin base layer. Reserve the rest of the crumbs for sprinkling between layers and for the top. Chill the pan in the refrigerator while you make the ice cream base so the crust firms up, about 15 minutes.

Bloom coffee and combine flavorings

Whisk the instant espresso powder into the hot water until dissolved. In a small bowl whisk together espresso concentrate, unsweetened cocoa powder and vanilla extract until smooth.

Whip cream

In a chilled mixing bowl with chilled beaters, whip the cold heavy cream on medium-high speed until stiff peaks form (about 3–5 minutes).

Fold base together

Gently fold the sweetened condensed milk into the whipped cream until mostly incorporated. Fold in the espresso-cocoa mixture in 2 additions, folding gently but thoroughly to create a marbled mocha ice cream base without deflating the whipped cream.

Reserve about 2 cups of this mocha ice cream mixture for an upper layer and set aside. Use remaining mixture for the base layer (approximately 3 cups) to layer over the prepared crust.

Make hot fudge

Place the semisweet chocolate chips, heavy cream, corn syrup and a pinch of salt in a small saucepan over low heat. Stir until chocolate is fully melted and the mixture is smooth and glossy. Remove from heat and let cool slightly until warm but pourable (5–10 minutes).

If the fudge cools and thickens too much before assembling, warm it gently over low heat or in short bursts in the microwave, stirring between intervals, until pourable but not hot.

Prepare almonds

Toast sliced almonds in a dry skillet over medium heat, stirring frequently until fragrant and lightly golden, 3–5 minutes. Remove from heat and toss with chopped almonds and optional brown sugar. Let cool.

Layer 1 — ice cream

Remove chilled crust from fridge. Spoon half of the mocha ice cream mixture over the crust and spread gently into an even layer (about 1–1.5 inches thick). Smooth top with an offset spatula.

Layer 2 — fudge & crumbs

Drizzle or spoon half of the warm-but-not-hot fudge over the ice cream layer in an even layer (about 1/3 cup). Immediately sprinkle about 1/3 cup of reserved cookie crumbs and about 1/3 cup of the toasted almond crunch evenly over the fudge so they adhere slightly.

Layer 3 — middle ice cream

Spoon the reserved 2 cups of mocha ice cream mixture over the fudge/crumb layer and smooth gently to an even layer.

Layer 4 — more fudge and crunch

Warm remaining fudge if needed and drizzle another 1/3 cup over the middle ice cream layer. Sprinkle remaining cookie crumbs and almond crunch evenly. Lightly press crumbs into the surface so they set into the ice cream.

Final layer & top

Spread any remaining mocha ice cream (if you have extra) into the pan to fill, or smooth the final exposed ice cream layer to finish. Scatter the chocolate shavings (or extra cookie crumbs) over the top. For an extra mocha hit, lightly drizzle the 2 tablespoons espresso/coffee over the top in a thin stream.

Freeze

Cover the assembled pan tightly with plastic wrap or a lid and freeze until firm — at least 6 hours, preferably overnight, to reach scoopable firmness.

To serve, remove the pan from the freezer and let sit at room temperature for 5–8 minutes to ease slicing. Use the parchment/plastic overhang to lift the pie from the pan onto a cutting board (or invert if using springform). Slice with a hot, dry knife (dip in hot water and wipe between cuts) into 8 generous slices.

Serve immediately. If desired, drizzle warmed fudge on individual slices and sprinkle extra toasted almonds or cookie crumbs for garnish.