Mile High Mocha Pie Mi (gc) Recipe
mocha ice cream with layers of fudge, almonds, cookie crumble
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Ingredients
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Crust
Fudge Layer
Mocha Ice Cream Layer
Toppings
Method
Crust Preparation
- 1
Make the Cookie Crust
Preheat your oven to 350°F (175°C). In a food processor, crush the chocolate sandwich cookies into fine crumbs. Melt the unsalted butter and mix it with the cookie crumbs until well combined.
- 2
Form the Crust
Press the cookie crumb mixture firmly into the bottom of a 9-inch pie dish to form a crust. Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool completely.
Fudge Layer Preparation
- 3
Make the Fudge
In a medium saucepan over medium heat, combine the semi-sweet chocolate chips, heavy cream, and corn syrup. Stir continuously until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool slightly.
- 4
Layer the Fudge
Pour half of the fudge mixture over the cooled cookie crust, spreading it evenly. Allow it to set in the refrigerator for about 15 minutes.
Assembling the Pie
- 5
Add Ice Cream
Once the fudge layer has set, spoon the mocha ice cream over the fudge layer, spreading it evenly. Use a spatula for a smooth top.
- 6
Layer Remaining Fudge
Pour the remaining fudge mixture over the mocha ice cream, spreading it gently to cover the ice cream layer.
Topping and Serving
- 7
Top with Almonds and Whipped Cream
Sprinkle the sliced almonds over the top of the pie. Then, dollop the whipped cream on top. Use a vegetable peeler to make chocolate shavings and sprinkle them over the whipped cream.
- 8
Freeze and Serve
Cover the pie with plastic wrap and freeze for at least 4 hours, or until firm. Slice into wedges and serve cold.
