Chocolate and coffee lovers, this Frozen Mocha Pie is just for you! A crumbly, chocolaty coffee crust with swirled creamy coffee mocha filling. A pie to die for. This is one of those dreamy dessert recipes you will make over and over again. No way does this look as good as it really is. (Be sure to check out the special addition to the super fast and easy surprise homemade crust.)
Frozen Mocha Pie. Yes. Just…yes.
Ok, so I took a hundred pictures of this Frozen Mocha Pie. Not exaggerating. At all. I was caught between this moment of “wow, this is really pretty” and “man, I want to eat it before it melts.”
Let me give you a visual. It is a dark and stormy night. All of the lights in the house are off, except my digital photography lights. Me in sock-feet, balancing over my table in my kitchen chair, trying to get that perfect shot and not slip off of the chair and break my neck.
Running the kids out of the kitchen (I mean, whipped cream sends out this bat signal to all children), yelling at the dogs, and trying different angles to get that perfect shot of this Frozen Mocha Pie.
The whole time, I was thinking “This has gotta be good, right?”.
Confession time. I don’t make a lot of pies. But lately, my self has been in the mood for the sweet stuff. (See our Sweet Potato Pie with Sweet Potato Crust.)
I know, I know, I’ve been trying give you healthy and wholesome recipes like Fresh Apple Oatmeal Muffins and Honey Citrus Salad and Delicious Salads That Don’t Suck. But sometimes a gal has to have something sweet.
And when I made this Frozen Mocha Pie, I actually was not in the mood for pie. I wanted something cold. Ice creamy. Something…different.
After a trip to the store to grab some goodies, this was the delicious dessert result.
Frozen Mocha Pie is THE perfect blend of coffee and chocolate. Sweet but not too rich. Creamy but not heavy.
[clickToTweet tweet=”To get mocha kick, we stirred a little instant coffee granules into the crust crumb mixture. ” quote=”To really get that coffee-flavored mocha kick, we stirred a little bit of instant coffee granules into the crust crumb mixture. This was a GREAT call. ” theme=”style3″]
*Note: do not use regular coffee grains. We used Folgers instant coffee granules. I keep a box of them in my pantry for baking. Here is a link so you know what to look for.
The sweet chocolate graham crackers and coffee granules and sugar, stirred with melted butter…this crust is legit. You get the crunch, the coffee, the caffeine, the sweet. Ohmmgee.
The filling is smooth and swirled with freshly brewed coffee, half and half cream, chocolate fudge pudding mix and a touch of vanilla. And of course, an entire tub of Cool Whip. This is like your favorite mocha drink in a pie.
All we did is brew up a single cup of regular coffee in our Keurig, then whip it with the yummy. (See the bottom of the post for the complete instructions.)
Frozen Mocha Pie, ya’ll. If you are a coffee lover or a chocolate lover…make this pie!
Once the pie is frozen through, top it with more fluffy cream and a little drizzle of chocolate syrup.
Drizzle it. Swirl it. Drench it. Totally your call.
This pie needs you like you need this pie. Just sayin’.
Serve cold. So. Friggin’. Good. The creamy mocha filling is perfect with the chocolate-coffee crust.
Currently I’m typing with my mouth full. (Sorry, not sorry.)
Use your favorite coffee to make this easy and delicious Frozen Mocha Pie. You will love it! In other words, we have taken “ho-hum” dessert to “oh-YUM!”.
Frozen Mocha Pie
A cold, creamy and chocolaty frozen pie recipe with a surprise coffee crust.
For the Coffee Chocolate Crust
- 12 chocolate graham crackers crushed into crumbs
- 1/3 cup butter melted
- 1/4 cup white sugar
- 1 teaspoon instant coffee granules
For the Mocha Pie
- 16 ounces whipped topping
- 3.5 ounces instant chocolate fudge pudding mix
- 3/4 cup freshly brewed coffee cooled
- 3/4 cup half and half cream
- 3 tablespoons chocolate syrup plus additional for serving
- 1/2 teaspoon vanilla
For the Chocolate Coffee Crust
- Crush the chocolate graham crackers into crumbs. (We put ours in a plastic bag and rolled them with a rolling pin. You can also use a food processor if you have one.)
- In a 9 inch pie plate, combine the chocolate graham cracker crumbs with the sugar. Pour in the butter, and using a fork, mix the crumbs, sugar and butter until the mixture resembles coarse sand. Make sure all crumbs are coated with butter. Stir in the coffee granules until well combined.
- Press the mixture firmly and evenly into the bottom of the pie dish. Refrigerate while preparing the pie filling.
For the Mocha Pie
- In a large mixing bowl, blend together the cooled coffee, half and half, and vanilla. Then stir in the chocolate fudge pudding mix. With an electric mixer, beat on medium-high for about 3 minutes until creamy and smooth.
- With a rubber spatula, gently fold in one tub of whipped topping and the chocolate syrup. Don't over stir.
- Pour the mocha filling evenly into the prepared pie crust.
- Place the pie in the freezer for about 3 or 4 hours until it is frozen through and no longer jiggles in the center. (Can also be frozen overnight; cover lightly with wax paper, foil, etc. if freezing overnight.)
- Top with more whipped topping and chocolate syrup before serving.
- *Suggestion: If this has frozen overnight, after you add the topping, place in the refrigerator for a few hours to soften a little before serving. Or, sit at room temperature for 15 minutes. This makes slicing and serving easier.
- Freeze leftovers.