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Recipe: Mocha Ice Cream Pie

August 28, 2018

Yield: 8 servings

Servings: 8

Serving Size: 1 slice

Active Time: 25 minutes

Total Time: 5 hours 40 minutes

Total Time (mins): 340

To Make Ahead: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.

Equipment: 9-inch pie pan (not deep dish)

Recipe Description:

In this healthy mocha chocolate ice cream pie recipe, crumbled chocolate cookies make an easy and tasty crust for the chocolate-coffee filling made with nonfat vanilla Greek yogurt topped with chocolate-covered espresso beans.

Recipe Ingredients:

    Crust

  • 2 cups coarsely crumbled chocolate snap cookies
  • 3 tablespoons canola oil

    Filling & Topping

  • 3/4 cup heavy cream
  • 1/3 cup sugar
  • 1 cup nonfat vanilla Greek yogurt
  • 2 tablespoons water
  • 1 tablespoon cocoa powder
  • 2 teaspoons instant espresso or coffee powder
  • 1/4 cup chocolate-covered espresso beans, chopped

Recipe Steps:

  1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
  3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
  4. Combine water, cocoa powder and espresso (or coffee) powder in a small bowl; stir until the powders are dissolved. Gently fold the cocoa-espresso mixture into the yogurt-cream mixture.
  5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with chocolate-covered espresso beans. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.

Recipe Tips & Notes:

  • For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.

Recipe Nutrition:

Per serving: 289 calories; 18 g fat (6 g sat, 6 g mono); 31 mg cholesterol; 29 g carbohydrate; 18 g added sugars; 20 g total sugars; 5 g protein; 1 g fiber; 125 mg sodium; 78 mg potassium.

Copyright:

© Meredith Corporation. All rights reserved. Used with permission.

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