Summer is winding down to a close here in our little beach town. We’ve been out and about in the boat and on the beach quite a bit this summer. So, there hasn’t been a ton of time for blogging. But, with the changing of the seasons I find myself wanting to be in the kitchen more. My pantry is seriously depleted, I’ll no doubt be taking a trip to the big city to restock soon. Winter is coming!

Perry’s Ice Cream reached out to me earlier this summer, about teaming up to spread the word that their ice cream is now available in Virginia Wegman’s locations – which, is always one of my favorite locations to stock the pantry…

I’ve had this frozen Mocha Mud Pie in my head for a long time, an homage to the dessert found at TGI Friday’s in the 90’s. When I tried their Cold Brew Coffee & Cream variety, I knew it would be the perfect fit for this cool & creamy dessert!

So many of the recipes I’d come across used instant pudding mixes and Cool Whip, and you guys know homey don’t play that. So, I kinda did my own thing. I went with an Oreo crust, then the coffee ice cream, and sealed the deal with a layer of mocha mousse. A quick refreeze, slice, and top with hot fudge and sliced almonds – for a little crunch.

Little squares of Heaven, I tell ya…the perfect sweet treat to send off summer!

Mocha Mud Pie

For the mocha mousse:
4 egg yolks
1/4 cup granulated sugar
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips
2 tsp instant espresso powder
1 1/2 cups heavy whipping cream

For the pie:
18 Oreo cookies, pulsed in food processor until crumbs
3 Tbsp butter, melted
1.5 quarts coffee ice cream (softened)
hot fudge sauce, for topping
sliced almonds, for topping

Line a 11×7 glass pan with aluminum foil, and a layer of non-stick spray. Combine cookie crumbs and butter in food processor until combined. Press evenly into the bottom of the baking dish to form the crust. Set aside.

To make the mousse, beat egg yolks in small bowl with electric mixer on high speed until thick and lemon colored. Gradually beat in sugar.

Heat 1 cup whipping cream in small saucepan over medium heat until hot. Gradually pour half of the hot cream into egg yolk mixture, whisking well; stir back into hot cream in saucepan. Cook over low heat about 3 minutes, stirring constantly, until mixture thickens (do not boil).

Combine espresso powder with 1 tablespoon hot tap water and add to mixture, as well as the chocolate chips, stirring until melted. Cover and refrigerate about 2 hours, stirring occasionally, until chilled but still soft. Towards the end of the cooling, take out our ice cream to let it get soft and easily spreadable.

Finish up the mousse by 1 1/2 cups whipping cream in bowl of electric mixer on high speed until stiff. Add 1/3 of whipped cream to the chilled chocolate mixture, whisking to combine and lighten. Gently fold in the remaining whipped cream until combined.

Assemble the pie by spreading a thick ice cream layer evenly over the crust, then topping with the mousse mixture and spreading evenly. Cover with plastic wrap and freeze for 2 hours before serving.

To serve, slice into squares (using a hot knife helps), and top with a generous portion of hot fudge and sliced almonds.

Makes around 16 squares.

Disclaimer: This post is sponsored by the good folks at Perry’s Ice Cream. As always, all thoughts and opinions are my own.

2 Comments

  1. Kristina
    Posted September 5, 2017 at 4:27 PM | Permalink

    This looks yummy and will be the perfect dessert to take to a bbq this weekend. One question about the recipe – 2 tsp of espresso powder is listed twice. Is that for a total of 4 tsp?
    Thank you for your blog. I enjoy it.

    • Posted September 20, 2017 at 5:46 PM | Permalink

      No, just 2 teaspoons…fixed that typo, thank you! 🙂

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