slice of mocha latte ice cream pie on a plate with whipped cream on top

Mocha Latte Ice Cream Pie

Mocha Latte Ice Cream Pie starts with a delicious brownie crust, followed by coffee ice cream, then topped with chocolate syrup and toasted pecans.  Have mercy!

Can you say Mocha Latte three times fast? For the life of me, I can’t do it. But, if you asked me to eat a piece of Mocha Latte Ice Cream Pie three times fast…I bet I could give it a go. 🙂

Okay, I’m not kidding here…this frozen pie is swoon-worthy. It’s definitely date-night worthy. Heck, I can’t think of any night it wouldn’t be worthy. It’s just that good.

How to Make Mocha Latte Ice Cream Pie

To make this bad boy, you need a box of brownie mix, chocolate shell syrup, coffee ice cream, and toasted pecans. I toast the pecans and add a little salt for the perfect flavor. This step makes a big difference!

Use your favorite brownie mix to make life easier. I use Ghriardelli Double Chocolate (ad) brownie mix because it’s delicious and foolproof. Here’s another tip: bake it for only 30 minutes so it will still be soft and freeze well. Otherwise, the brownie might be too hard to cut while frozen.

After the brownie bakes in a deep dish pie plate, spread softened ice cream on top. If you can’t find coffee ice cream in your grocery store, any flavor will do. However, the coffee flavor makes this pie a Mocha Latte. Sprinkle it with toasted pecans, then swirl chocolate shell syrup on top.

Pop it in the freezer for 1 hour and you’re ready to serve my amazing Mocha Latte Ice Cream Pie!

How to Make Whipped Cream

What’s a Mocha Latte without whipped cream? I’m not talking about the kind you get out of a can. I’m talkin’ bout the homemade vanilla whipped cream that makes this pie stand above the rest.

To make whipped cream, simply pour heavy whipping cream into a mixing bowl. Beat with mixer for 3 to 5 minutes until soft peaks form.

Mix in powdered sugar and vanilla. Whip until smooth. Serve a dollop of whipped cream on top of each slice of pie. Top with a cherry if you wish!

Why You’ll Love This Pie

Fortunately, the neighbors are my guinea pigs. They don’t seem to mind. I invited them over for a taste test, and they gave this pie their overwhelming stamp of approval!

They loved the toasted pecan topping and the fudge brownie crust. And, the mocha coffee ice cream was a nice surprise. This pie is perfect for just about any occasion…including birthdays! It would make an awesome birthday cake.

Summer’s winding down…so help stop the madness! Make this Mocha Latte Ice Cream Pie in memory of sweltering heat…and nights in front of the fan.

More Summer Desserts to Love

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slice of mocha latte ice cream pie on a floral plate with whipped cream and a cherry on top

Mocha Latte Ice Cream Pie


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x

Description

Mocha Latte Ice Cream Pie starts with a delicious brownie crust, followed by coffee ice cream, then topped with chocolate syrup and toasted pecans.  Have mercy!


Scale

Ingredients

PIE

  • 1 box (18 oz) brownie mix.  I use Ghriardelli Double Chocolate. (ad)
  • 1 cup pecans, chopped
  • 1 Tbsp. butter
  • 1/2 gallon coffee ice cream
  • 1 bottle (7.25 oz) chocolate shell syrup (I used Hershey’s)

WHIPPED CREAM

  • 8 oz. heavy whipping cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. vanilla flavoring

Instructions

PIE

  1. Heat oven to 325 degrees.
  2. Stir brownie mix together with egg, oil and water (as directed on box) and pour into a greased 9″ deep dish pie plate.
  3. Bake at 325 degrees for just 30 minutes. (baking longer will make it too hard to cut)
  4. Take out of oven and let cool for at least 1 hour.
  5. While brownie is cooling, mix pecans with melted butter and bake in 325 degree oven for 10 minutes to toast them.
  6. Take pecans out of oven and allow to cool.  Sprinkle with coarse salt.
  7. Take ice cream out of freezer and let soften until spreadable, but not melted.
  8. Spread ice cream on top of cooled brownie in pie plate.
  9. Top ice cream with toasted pecans.
  10. Swirl entire pie with chocolate shell syrup.
  11. Freeze pie for 1 hour before serving.
  12. Allow pie to sit for a 5 minutes out of freezer before slicing.

WHIPPED CREAM

  1. Pour whipping cream into a mixing bowl.
  2. Beat with mixer for 3 to 5 minutes until soft peaks form.
  3. Mix in powdered sugar and vanilla. 
  4. Whip until smooth.
  5. Serve a dollop of whipped cream on top of each slice of pie.

Notes

Let pie thaw for at least 5 minutes before slicing. 

  • Category: Dessert
  • Method: Bake & Freeze
  • Cuisine: American

Keywords: frozen chocolate pie, mocha latte, pie, chocolate, mocha latte ice cream pie, dessert, ice cream

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I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…

6 Comments

  1. Melanie

    As one of the neighbors that had the pleasure of a taste test, it is definitely a a thumbs up creation! Wow, what a wonderful dessert for summer….fall, spring, any time! As you can see it was wonderfully awesome. I’m an any time guinea pig for Deb’s creations.

  2. This is a 10 star dessert! I am also a lucky neighbor that got to do a taste test today and started to sing ” I’m in heaven.” The toasted, salted pecans gave a pecan pie flavor, plus mocha and chocolate is a fabulous duo. All together-YUM!!! This delightful dessert would be appropriate for ANY occasion. DECADENT.

  3. Pam Salyers

    Uh duh…..I live close enough to be considered a neighbor. You better call me next time

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