Mocha Ice Cream Pie

So, it's really hot outside.  Really, really hot.  But the Under 7 crowd in my neighborhood doesn't seem to have noticed.   They are perfectly content to dance around in swimsuits or diapers (depending on age) from sun-up (I only wish that were an exaggeration) until the streetlights come on.  Meanwhile, we adults subsist on frozen beverages and frozen desserts... and, at least in my case, feel a little jealous at their spontaneity and lack of inhibition.

After my attempt to make an ice cream cake for my husband's birthday failed so miserably last week, I felt the need to try again - this time with pie... an infinitely more forgiving medium.

This is one of my favorite summer desserts - largely because it does not require me to turn on my oven in the blazing hot kitchen.  That, and it's delicious.

First, you start with an Oreo cookie crust.  It's hard to go wrong with this:

Place 25 Oreos and 1/2 stick butter in a food processor.  Let your 4 year old count.  Express amazement at his advanced counting skills. 

Grind into delicious crumbs. Allow the 4 year old to taste.

Smush the crumbs into a pie plate.  If your 4 year old is like mine, he will draw the line and getting his hands greasy and crumby - but pushing the button on the food processor is entirely delightful.

Scoop in some softened coffee ice cream (the original recipe calls for Baskin Robins Jamoca Almond Fudge ice cream, but I like smooth coffee ice cream better.  Plus, one of our guests had a nut allergy.)  The Starbucks ice cream varieties are also amazing in this pie. 

Top with homemade fudge sauce Hershey's syrup - if you don't have time for fudge sauce because you have 2 kids and your four year old managed somehow (haven't solved the mystery yet) to crack a pane of glass on the front door with a plastic recorder - the kind from music class.  

Pop the pie into the freezer for a bit (while you frantically try to clean because guests are coming over).

Whip some heavy cream...

Add coffee liqueur to the whipping cream (along with 1/3 cup powdered sugar) (and yes, I did serve this to children. 1/10 of 2 tablespoons of 5% alcohol did not slow ours down in the slightest)  - you can always leave this part out, or replace it with espresso powder or a tablespoon or so of coffee...

Finally, put the whipped cream on the pie and garnish with cocoa powder or (to up the Mexican ante a little) ground cinnamon...
Put the pie back in the freezer until 15 minutes before you are ready to serve.

as you might be able to tell from this cross-section, I did not put enough chocolate sauce between the ice cream and the whipping cream, but there is always next time... 

Easy and ohhh so yummy.  Can definitely be made a day in advance!

Adapted from Mocha Ice Cream Cups in Celebrations on the Bayou


25 Oreos
1/2 stick softened butter (it's OK to microwave this to get it soft)
1/2 gallon coffee ice cream, minus a few spoonfuls
Chocolate fudge sauce, or, in a pinch, Chocolate Syrup
1 1/2 cup heavy cream, whipped
1/3 cup powdered sugar
2-3 Tablespoons Khalua or other coffee liqueur

In a food processor, combine the Oreos and the softened butter.  Press the moistened crumbs into a pie shell.  Meanwhile, allow the ice cream to soften slightly.  Spoon as much ice cream as you can fit into the pie shell - I had less than 1 cup remaining in the container.  Top with fudge sauce (if you have time to make it - the recipe at the bottom of the profiteroles recipe found here is a great one ) OR Hershey's syrup - a good amount.  Freeze for 1-2 hours.

In the bowl of a mixer, whip the heavy cream on high until soft peaks form.  Add the powdered sugar (this will keep it from melting like it does when you use granulated sugar) and the Khalua.
Top the pie with the whipping cream and put it back in the freezer.
Garnish with a sprinkling of cocoa powder, chocolate shavings, OR (I tried this for the first time last night), cinnamon.

Remove this from the freezer about 15 minutes before you plan to serve it; it will make cutting and serving much easier.