It’s rich, it’s sinful, and it requires almost no time at all to make. What could be better for a summer pie recipe? This mocha chocolate ice cream pie recipe tastes insanely good with a small cup of strong espresso. Or a big glass of milk!

Making this tasty for pie and don’t want them to get all wired from the caffeine? Just use decaf– it doesn’t change the flavor on iota.


Ingredients:

1/2 C. espresso
1 (14 fl. oz.) can sweetened condensed milk
12 oz. semi-sweet chocolate, melted and cooled
2 C. whipping cream
9-inch chocolate cookie pie crust
Additional whipped cream (garnish)
Chocolate syrup (garnish)

Instructions: In a large mixing bowl, combine espresso, condensed milk, and chocolate. Whisk or mix with an electric mixer until smooth and well-combined.

In another bowl, whip the cream until stiff peaks form (this is easiest if your cream and bowl are both cold). Fold into the espresso/chocolate mixture.

Pour mocha/cream mixture into your prepared pie crust. Freeze 7-8 hours, or until firm.

Serve each frozen slice with a generous dollop of whipped cream.

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