This Frozen Mocha Cream Pie has a crunchy almond and cookie crumb crust and a creamy, frosty, mocha filling that's both rich and light. Mocha crunch pie, as our family calls it, is a dessert fantasy come true. What's more, it can be prepared weeks ahead of time and stored in the freezer, ready to serve at your next dinner party or other special occasion (provided your kids don't get to it first like my Mom's did)!
Hello everyone. This is Lisa’s husband, Eddie - I am guest blogging today to share one of my all-time favorite desserts: Frozen Mocha Cream Pie. My Mom used to make this as a special treat when my three brothers and I were kids, and it would always be devoured within five minutes of being served.
After my Mom passed away, Lisa created a beautiful book of her best recipes as a keepsake for everyone in the family. Other recipes from this book here on Panning the Globe include my Mom's famous Minestrone Soup with Beef Short Ribs and her amazing Moroccan Chicken Stew with Sweet Potatoes.
When I first attempted to reproduce Frozen Mocha Cream Pie, I found it to be trickier than I thought. The Oreo cookie crust is as simple as it is delicious, but the filling has a lot going on and I made several mistakes before getting it right. I have broken down the steps here in a way that produces a consistently excellent result. I hope you will give this recipe a try - the payoff is worth it, whether you're making it for a special occasion, a dinner party or just to have around the house for when you and your loved ones need a little something special!
HOW TO MAKE FROZEN MOCHA CREAM PIE
- Make the cookie crumb crust: Combine cookie crumbs, sugar, cinnamon, melted butter and chopped almonds and mix thoroughly. Press into a 9” pie plate and chill in the freezer. Note: if this is your first time making this kind of crust, you might doubt the consistency will hold together, but the melted butter is enough to bind it once it is in the pie plate and chilled.
- Whip the cream: Whip using an egg beater or a stand mixer (or by hand) until you have stiff peaks, then refrigerate.
- Beat egg whites: Using an egg beater or a stand mixer, beat egg whites to stiff peaks.
- Dissolve sugar in boiling water to create syrup: Bring water and sugar to a boil and allow to boil while stirring until the temperature on a candy thermometer reaches 230 degrees. If you don't have a candy thermometer, I find in practice that when the bubbles are struggling to reach the surface due to the syrupy consistency that's close enough. If you're interested, here's more about the science behind boiling sugar.
- Add syrup in a thin stream to beaten egg whites: Continue to beat until fully absorbed and meringue is thick.
- Add instant coffee and salt, then fold in whipped cream and almonds and mix thoroughly.
- Pour filling into the pie shell, and shave chocolate over the top. Freeze for several hours until firm.
Here's the Frozen Mocha Cream Pie Recipe. If you make this, I hope you'll come back to leave a star rating and a comment. Lisa and I would love to know what you think!Print