
This mocha latte ice cream pie transforms simple ingredients into an elegant dessert that always impresses guests. The fudgy brownie base provides the perfect contrast to the creamy coffee ice cream, while the chocolate shell and toasted pecans add wonderful texture. Every bite delivers the perfect combination of chocolate and coffee flavors.
I first made this pie for my sister's birthday since she's a coffee enthusiast. The look on her face when she took that first bite was priceless. Now it's requested at nearly every family celebration.
Ingredients
- Brownie mix: The foundation of our pie with rich chocolate flavor. Choose a premium brand like Ghirardelli for best results.
- Egg, oil, and water: These bind the brownie together per box directions. Use room temperature egg for better mixing.
- Pecans: Add essential crunch and nutty flavor. Look for fresh pecans without any rancid smell.
- Butter: Helps toast the pecans to golden perfection. Use unsalted butter for better control of salt level.
- Coffee ice cream: The star of the show. Choose a premium brand with real coffee extract for authentic flavor.
- Chocolate shell syrup: Creates a magical hardening effect when it hits the cold ice cream. Store at room temperature for easy pouring.
- Heavy whipping cream: With at least 36% fat content for the best whipping results. Be sure it's very cold before whipping.
- Powdered sugar: Sweetens and stabilizes the whipped cream. Sift first if you notice any lumps.
- Vanilla extract: Enhances the flavor of the whipped cream. Pure vanilla extract provides the best flavor.
Step-by-Step Instructions
- Prepare the brownie base:
- Mix the brownie batter according to package directions, combining the egg, oil, and water until just blended. Pour the mixture into a well-greased 9-inch deep dish pie plate, making sure it spreads evenly to the edges. Bake at 325°F for exactly 30 minutes. The center should still be slightly soft, as overbaking will make the pie difficult to cut later.
- Toast the pecans:
- While the brownie cools, combine chopped pecans with melted butter in a small bowl until evenly coated. Spread them on a baking sheet and toast in the 325°F oven for 5 minutes, watching carefully so they don't burn. The toasting process intensifies their flavor and adds a wonderful crunch. Allow them to cool completely before sprinkling with a touch of coarse salt.
- Assemble the ice cream layer:
- Remove the coffee ice cream from the freezer and let it soften at room temperature until spreadable but not melted, about 15-20 minutes. Using a spatula, spread the softened ice cream in an even layer over the completely cooled brownie crust. Work quickly to prevent melting, and use the back of a spoon to create a smooth, level surface.
- Add the toppings:
- Sprinkle the toasted, salted pecans evenly over the ice cream layer. Then drizzle the chocolate shell syrup in a decorative pattern across the entire pie. The syrup will immediately begin to harden as it hits the cold ice cream, creating a thin chocolate shell that adds wonderful texture to each bite.
- Freeze and prepare whipped cream:
- Place the assembled pie in the freezer for at least one hour to set completely. Before serving, prepare fresh whipped cream by beating cold heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla, then continue whipping until smooth and fluffy but still soft enough to dollop.

My favorite part of this recipe is the contrast between the fudgy brownie base and the creamy coffee ice cream. It reminds me of the first time I tried a mocha latte in college. That perfect marriage of chocolate and coffee flavors became an instant obsession, and this pie captures it beautifully.
Storage Tips
This pie keeps beautifully in the freezer for up to two weeks if wrapped properly. After the initial freezing, cover the pie tightly with plastic wrap, then aluminum foil to prevent freezer burn. For best results, store the whipped cream separately in the refrigerator for up to two days, and add fresh dollops when serving.
Variation Ideas
This recipe welcomes creative adaptations. Try mint chocolate chip ice cream instead of coffee for a refreshing twist. Substitute the pecans with crushed candy canes during the holidays, or use toasted almonds for a slightly different nutty profile. You can even layer in some caramel sauce between the brownie and ice cream for an indulgent caramel mocha version.

Make It Special
For an impressive presentation, pipe the whipped cream decoratively around the edge of the pie just before serving. Add chocolate covered espresso beans as garnish for coffee lovers, or chocolate curls for extra elegance. A light dusting of cocoa powder or espresso powder on the whipped cream adds a professional finishing touch.
The Coffee Connection
The quality of coffee flavor in your ice cream makes a significant difference in this recipe. Premium brands that use real coffee extract rather than artificial flavoring provide a more authentic taste. If you are a serious coffee enthusiast, consider making your own coffee ice cream with fresh espresso beans for the ultimate mocha experience.
Recipe FAQs
- → How do I make the brownie crust?
Mix the brownie mix with egg, oil, and water as directed on the box. Bake in a greased 9-inch deep-dish pie plate for 30 minutes at 325°F.
- → Should the ice cream be softened before spreading?
Yes, allow the coffee ice cream to soften until easily spreadable, but ensure it doesn't melt completely before spreading over the cooled brownie crust.
- → How do I toast the pecans?
Toss chopped pecans with melted butter and toast them in a 325°F oven for 5 minutes. Sprinkle with salt after cooling.
- → How long should the pie freeze before serving?
Freeze the assembled pie for at least 1 hour before serving. Let it sit for 5 minutes at room temperature before slicing.
- → Can I use store-bought whipped cream?
Yes, store-bought whipped cream can be used, but homemade whipped cream with heavy cream, powdered sugar, and vanilla provides a fresher taste.