Mocha Latte Ice Cream Pie
Mocha Latte Ice Cream Pie starts with a fudgy brownie crust, followed by coffee ice cream, chocolate syrup and toasted pecans. It's topped with homemade whipped cream to create the best slice of pie you've ever tasted!
Servings: 8
Calories: 503kcal
Ingredients
PIE
- 1 box 18 oz brownie mix. I use Ghriardelli Double Chocolate. (ad)
- egg oil and water as directed on the brownie box
- 1 cup pecans chopped
- 1 Tbsp. butter
- ½ gallon coffee ice cream
- ½ 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
- Heat oven to 325 degrees.
- Stir brownie mix together with egg, oil and water (as directed on box) and pour into a greased 9" deep dish pie plate.
- Bake at 325 degrees for just 30 minutes. (baking longer will make it too hard to cut)
- Take out of oven and let cool for at least 1 hour.
- While brownie is cooling, mix pecans with melted butter and bake in 325 degree oven for 5 minutes to toast them.
- Take pecans out of oven and allow to cool. Sprinkle with coarse salt.
- Take ice cream out of freezer and let soften until spreadable, but not melted.
- Spread ice cream on top of cooled brownie in pie plate.
- Top ice cream with toasted pecans.
- Swirl entire pie with chocolate shell syrup.
- Freeze pie for 1 hour before serving.
- Allow pie to sit for a 5 minutes out of freezer before slicing.
WHIPPED CREAM
- Pour 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.
Notes
- Let pie thaw for at least 5 minutes before slicing.
- Watch pecans while baking to make sure they don't burn.
Nutrition
Calories: 503kcal | Carbohydrates: 62g | Protein: 10g | Fat: 47g | Saturated Fat: 24g | Sodium: 214mg | Potassium: 544mg | Fiber: 3g | Sugar: 55g | Vitamin C: 2mg | Calcium: 330mg | Iron: 1mg