Mocha Latte Ice Cream Pie (Print Version)
Indulge in a decadent mocha latte dessert with rich layers of sweetness.
# Ingredients:
→ Pie
01 -
1 box (18 oz) brownie mix
02 -
Egg, oil, and water as directed on the brownie box
03 -
1 cup pecans, chopped
04 -
1 tablespoon butter, melted
05 -
½ gallon coffee ice cream, softened
06 -
½ bottle (7.25 oz) chocolate shell syrup
→ Whipped Cream
07 -
8 oz heavy whipping cream
08 -
2 tablespoons powdered sugar
09 -
1 teaspoon vanilla flavoring
# Steps:
01 -
Preheat oven to 325°F. Stir brownie mix with egg, oil, and water as directed on the box. Pour into a greased 9-inch deep-dish pie plate. Bake for 30 minutes. Let cool for at least 1 hour.
02 -
Combine pecans with melted butter and bake in the 325°F oven for 5 minutes. Remove and let cool. Sprinkle with coarse salt.
03 -
Spread softened coffee ice cream on the cooled brownie crust. Top with toasted pecans and swirl with chocolate shell syrup. Freeze for 1 hour before serving.
04 -
Pour heavy whipping cream into a mixing bowl and beat for 3 to 5 minutes until soft peaks form. Mix in powdered sugar and vanilla until smooth. Serve a dollop on top of each slice of pie.
05 -
Let pie sit out for 5 minutes after removing from the freezer. Slice and serve each piece with whipped cream.
# Notes and Tips:
01 -
Let the pie thaw for at least 5 minutes before slicing.
02 -
Watch pecans closely while baking to prevent burning.