Mocha Icebox Pie

Quickly dissolvable instant coffee granules make flavoring this creamy concoction a piece of cake (or pie, rather)! Use the leftover instant coffee to make a cup of joe or save them for other desserts.


  • Nonstick cooking spray or butter for greasing
  • 1 1/2 cups chocolate cookie crumbs (from 25-30 chocolate cookie wafers)
  • 5 tablespoons unsalted butter, melted
  • 2 cups heavy cream
  • 1 tablespoon instant coffee granules
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons unsweetened cocoa powder
  • Chocolate shavings, for garnish


Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.

In a medium bowl, stir the cookie crumbs and butter together. Transfer the crumbs to the pie plate, and firmly press into the bottom and up the sides. Bake in the oven for 8-10 minutes. Let cool.

Meanwhile, stir the cream and instant coffee together in a large measuring cup. Let sit in the refrigerator for 10 minutes. Stir again to make sure the granules are dissolved.

Sift the sugar and cocoa together.

Pour the cream mixture into a large bowl and whip with an electric mixer until slightly thickened, about 1 minute. Sprinkle the sugar and cocoa mixture into the cream and whip again until soft peaks form. Spoon into the crust, smooth out the top and freeze for at least 4 hours.

Remove from the freezer and garnish with chocolate shavings.

Let sit at room temperature for 10 minutes before serving.

Tip: After a long freeze, the pie is a bit icy. To eliminate some of the chills, let it sit at room temperature for about 10 minutes before serving.

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