Mocha Almond Ice Cream Pie Recipe

Name: Mocha Almond Ice Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1/2 cup toasted slivered almonds; 1/2 cup firmly packed brown sugar; 2 tablespoons butter, melted; 1/2 cup coarsely chopped semisweet chocolate; 1 quart coffee ice cream, softened; 1 teaspoon salad oil; Chocolate Chip Crust; 1/3 cup butter, softened; 1/4 cup firmly packed brown sugar; 1/2 teaspoon vanilla extract; 1 egg yolk; 1 cup all-purpose flour; 1/4 cup finely chopped semisweet chocolate

Servings: persons

Filling
1/2 cup toasted slivered almonds
1/2 cup firmly packed brown sugar
2 tablespoons butter, melted
1/2 cup coarsely chopped semisweet chocolate
1 quart coffee ice cream, softened
1 teaspoon salad oil
Chocolate Chip Crust
1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 egg yolk
1 cup all-purpose flour
1/4 cup finely chopped semisweet chocolate

1
Prepare crust by combining softened butter and brown sugar in a medium bowl.
2
Beat until fuffy.
3
Beat in vanilla and egg yolk.
4
Gradually blend in flour until mixture is combined.
5
Blend in finely chopped chocolate.
6
Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
7
Pierce bottom in several places with a fork.
8
Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
9
Cool in a wire rack at least 30 minutes.
10
Prepare filling: Mix almonds, brown sugar and melted butter.
11
Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
12
Spread half of the softened ice cream in the cooked, cooled crust.
13
Sprinkle evenly with half of the almond mixture.
14
Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
15
Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
16
Stir in salad oil.
17
Remove partially frozen pie from the freezer.
18
Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
19
Return pie to freezer.
20
When top is set,cover with foil and freeze until firm, at least 4 more hours.
21
To serve, remove pie from freezer about 30 minutes before cutting.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Filling, 1/2 cup toasted slivered almonds, 1/2 cup firmly packed brown sugar, 2 tablespoons butter, melted, and more.

Yes, Mocha Almond Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Mocha Almond Ice Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions