Mocha Ice Cream Pie with Biscotti Crust combines two lovely breakfast items into an even lovelier dessert.
It comes from the book Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More!, written by Lindsay Landis and Taylor Hackbarth.
Last year, Landis gave us a beautiful Cookie Dough Cream Pie.
Read below for the Mocha Ice Cream Pie recipe, and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.
Mocha Ice Cream Pie with Biscotti Crust
Makes 8 servings
Active time: 1 hour
Total time: 5 to 8 hours
We’ve amped up your mid-morning mocha with a subzero twist. It may just be your new favorite way to enjoy coffee and biscotti—no dipping necessary.
For Biscotti Crust
11/2 cups finely crushed biscotti* (about 7 ounces)
5 tablespoons unsalted butter, melted
1 quart store-bought mocha ice cream
Chopped toasted almonds
*Biscotti are dry, crunchy Italian cookies. Look for them in the bakery department or cookie aisle in major grocery stores or specialty Italian food stores. Substitute chocolate or vanilla wafers if you can’t find them.
1. To prepare the crust, mix biscotti crumbs and melted butter with a fork until evenly moistened and mixture has the consistency of wet sand. Firmly press into the bottom and up the sides of a 9-inch pie dish. Freeze for at least 30 minutes or until ready to use.
2. If using store-bought ice cream, let soften at room temperature until it is the consistency of soft-serve. Freshly churned homemade ice cream is the perfect consistency right out of the machine.
3. Spread ice cream into prepared crust. Cover with plastic wrap and freeze until completely firm, at least 4 hours.
4. To serve pie, run a knife under hot water for 30 seconds before cutting into slices. Top with a dollop of whipped cream and a sprinkle of chocolate shavings and chopped almonds.