Frozen Mocha Cream Pie

A slice of frozen mocha cream pie with Oreo crust, on a white plate, with a fork on the side

5 from 4 reviews

This frosty frozen dessert has a crunchy chocolate cookie crumb and almond crust and a creamy coffee filling. This delicious crowd-pleasing pie can be made ahead of time and stored in the freezer - ready to be enjoyed at your convenience.


Units Scale

For The Crust: 

  • 1 1/3 cups chocolate cookie crumbs (from wafers such as Oreos, with the cream center removed) - see notes below
  • 2 tablespoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup melted sweet butter
  • 1/2 cup finely chopped almonds (preferably roasted and unsalted) - see notes below

For The Filling

  • 1 cup white sugar
  • 1/2 cup water
  • 3 egg whites
  • 1 Tbs instant coffee or espresso
  • A pinch of salt
  • 1 cup heavy whipping cream
  • 1/2 cup slivered almonds
  • Shaved chocolate, to decorate


  1. In a mixing bowl, combine cookie crumbs, 2 tbs sugar, cinnamon, melted butter and chopped almonds and mix thoroughly. Press the mixture into the bottom and up the sides of a 9-inch pie pan and chill in the refrigerator while you make the filling.
  2. Using an eggbeater or a stand mixer fitted with whisk attachment, whip the chilled heavy whipping cream on medium high speed until stiff peaks are formed. Empty into bowl, cover and refrigerate.
  3. Using an eggbeater or a stand mixer fitted with whisk attachment, beat egg whites at medium high speed until they are white and smooth and form stiff peaks. Leave in the bowl.
  4. Combine 1 cup sugar and 1/2 cup of water in a saucepan. Bring to a boil and cook rapidly, stirring with a wooden spoon, until the temperature on a candy thermometer reaches 230 degrees (or bubbles are struggling to surface through the syrupy consistency). Pour syrup in a thin stream over the beaten egg whites while beating slowly. Continue beating until the meringue is thick, about 3-4 minutes. Beat in the coffee and salt, then fold in the whipped cream and slivered almonds.
  5. Pour the filling into the pie shell and garnish with shavings of chocolate (I use a potato peeler for this purpose). Note, depending on the height of your pie plate, there may be more filling than you need. This excess can be frozen in a container and eaten like like ice cream.
  6. Freeze for several hours, until firm. Once firm, cover with two layers of plastic wrap and one of tinfoil. Pie will keep in the freezer, tightly covered, for up to a month.

To Slice and Serve: 

  • Slice with a sharp knife and then insert a metal spatula or pie knife into each slit and push down firmly, to cut through the frozen crust. Be sure to do this for each slice to ensure the pieces come out cleanly. (See notes below for more on slicing and serving) Serve immediately.


Helpful Tips:

  • To make cookie crumbs for the crust, pulse the chocolate wafers in your food processor with the chopping blade attachment or place in a ziplock and bash with a rolling pin.
  • To chop the almonds for the crust, pulse in your food processor with the chopping blade attachment or chop finely by hand.
  • To make it easier to slice and serve the pie without it sticking to the pie pan, immerse the bottom of the pie pan in a rimmed baking sheet filled with hot water for a few seconds or use an extendable kitchen faucet hose to run some hot water over the bottom of the pan.

Keywords: no bake frozen mocha pie, make ahead mocha cream pie