Mocha Latte Ice Cream Pie
Mocha Latte Ice Cream Pie starts with a fudgy brownie crust, followed by coffee ice cream, chocolate syrup and toasted pecans. It's topped with homemade whipped cream to create the best slice of pie you've ever tasted!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 box
- egg (oil and water as directed on the brownie box)
- 1 cup pecans (chopped)
- 1 Tbsp. butter
- 1/2 gallon coffee ice cream
- 1/2 bottle (7.25 oz chocolate shell syrup (I used Hershey's))
- 8 oz. heavy whipping cream
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla flavoring
Instructions
- 1
Heat oven to 325 degrees.
- 2
Stir brownie mix together with egg, oil and water (as directed on box) and pour into a greased 9" deep dish pie plate.
- 3
Bake at 325 degrees for just 30 minutes. (baking longer will make it too hard to cut)
- 4
Take out of oven and let cool for at least 1 hour.
- 5
While brownie is cooling, mix pecans with melted butter and bake in 325 degree oven for 5 minutes to toast them.
- 6
Take pecans out of oven and allow to cool. Sprinkle with coarse salt.
- 7
Take ice cream out of freezer and let soften until spreadable, but not melted.
- 8
Spread ice cream on top of cooled brownie in pie plate.
- 9
Top ice cream with toasted pecans.
- 10
Swirl entire pie with chocolate shell syrup.
- 11
Freeze pie for 1 hour before serving.
- 12
Allow pie to sit for a 5 minutes out of freezer before slicing.
- 13
Pour whipping cream into a mixing bowl.
- 14
Beat with mixer for 3 to 5 minutes until soft peaks form.
- 15
Mix in powdered sugar and vanilla.
- 16
Whip until smooth.
- 17
Serve a dollop of whipped cream on top of each slice of pie.