Best Easy Mocha Almond Pie Recipes

Mocha-Almond Fudge Pie image

Provided by Molly McCarty

Yield Serves 8 to 10

Number Of Ingredients 6

1 9-ounce box chocolate wafer cookies
7 tablespoons butter, melted
3/4 cup purchased butterscotch caramel sauce
1/2 gallon mocha almond fudge ice cream, slightly softened
1 16-ounce jar hot fudge topping, slightly warmed
1 cup chopped chocolate-covered English toffee (such as Almond Roca or Heath bars; about 5 ounces)

Steps:

Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

Mocha Almond Ice Cream Pie image

Provided by MNLisaB

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup toasted slivered almonds
1/2 cup firmly packed brown sugar
2 tablespoons butter, melted
1/2 cup coarsely chopped semisweet chocolate
1 quart coffee ice cream, softened
1 teaspoon salad oil
1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 egg yolk
1 cup all-purpose flour
1/4 cup finely chopped semisweet chocolate

Steps:

Prepare crust by combining softened butter and brown sugar in a medium bowl.
Beat until fuffy.
Beat in vanilla and egg yolk.
Gradually blend in flour until mixture is combined.
Blend in finely chopped chocolate.
Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
Pierce bottom in several places with a fork.
Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
Cool in a wire rack at least 30 minutes.
Prepare filling: Mix almonds, brown sugar and melted butter.
Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
Spread half of the softened ice cream in the cooked, cooled crust.
Sprinkle evenly with half of the almond mixture.
Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
Stir in salad oil.
Remove partially frozen pie from the freezer.
Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
Return pie to freezer.
When top is set,cover with foil and freeze until firm, at least 4 more hours.
To serve, remove pie from freezer about 30 minutes before cutting.