Mile High Mocha Pie Recipe
mocha ice cream with layers of fudge, almonds, cookie crumble
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Ingredients
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Crust
Mocha Ice Cream Layer
Fudge Layer
Topping
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed chocolate cookies and melted butter. Mix until the cookies are evenly coated.
- 2
Form the Crust
Press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup to pack it tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely.
Fudge Layer Preparation
- 4
- 5
Add Vanilla
Remove the saucepan from heat and stir in the vanilla extract until well combined.
- 6
Layer the Fudge
Spread half of the fudge mixture over the cooled crust and refrigerate for about 30 minutes until set.
Assembling the Pie
- 7
Add Ice Cream Layer
Once the fudge layer is set, remove the pie from the refrigerator and spread the mocha ice cream evenly over the fudge layer. Smooth the top with a spatula.
- 8
Top with Remaining Fudge
Pour the remaining fudge mixture over the mocha ice cream layer, spreading it evenly.
- 9
Freeze the Pie
Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.
Final Touches
- 10
Serve the Pie
Before serving, remove the pie from the freezer and let it sit at room temperature for about 10 minutes to soften slightly.
- 11
Add Toppings
Top with whipped cream, sliced almonds, and chocolate shavings before slicing into wedges and serving.
