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Mexican Chocolate Ice Cream Pie

This homemade Mexican Chocolate Ice Cream Pie has a sweet graham cracker crust topped with chocolate ice cream, spiked coffee ice cream, glazed pecans, and chocolate.

slice of Mexican Chocolate Ice Cream pie

Of course, you could eat it on the 3rd of June, the 8th of July, or even on October 12th.  We really don’t need an occasion to enjoy this slightly spicy pie filled with the great tastes of chocolate and coffee ice cream.

How To Make Mexican Chocolate Ice Cream Pie

For this sweet, creamy, cool dessert, you need the following ingredients:

  • 4 ounces semisweet chocolate baking bar finely chopped
  • 3.5 ounce package roasted glazed pecan pieces
  • 1/2 cup cinnamon graham cracker crumbs
  • 1 9- inch Spicy Cinnamon Graham Cracker Crust
  • 1 pint chocolate ice cream softened
  • 1 pint coffee ice cream softened
  • 1 cup whipping cream
  • 1/4 cup coffee liqueur

To make it, you start by making the Spicy Cinnamon Graham Cracker Pie Crust.  Preheat your oven to 350 degrees Fahrenheit.  

Stir together 2 1/2 cups cinnamon graham cracker crumbs, 1/2 cup melted butter, and 1/4 tsp. ground red pepper; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.

Bake for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes). 

Stir together semisweet chocolate, pecan pieces, and 1/2 cup cinnamon graham cracker crumbs. (Reserve 1/2 cup chocolate-pecan mixture to top the pie.)   This will be used for the layer of crunch.

Once the crust has been baked and cooled, it’s time to start layering the delicious layers. Start with the first layer – a pint of softened chocolate ice cream.

Now is the time to add the layer of crunch.  Sprinkle it evenly around the top of the coffee ice cream and freeze for 30 minutes.

Now it’s time for another layer of (coffee) ice cream.  This time pie will go back in the freezer for about 8 hours.

One of my favorite things is the whipped cream that tops this pie – it has coffee liqueur added to it.  To make it, beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread the whipped cream mixture over the frozen pie. 

Now a final dusting of those crunchy bits is sprinkled on top.  (The pie needs to be frozen for another hour at this point.)

After the pie has been in the freezer for an hour, remove it and allow it to sit for 10-15 minutes before cutting and enjoying.

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5 from 4 votes

Mexican Chocolate Ice Cream Pie

This recipe for Mexican Chocolate Ice Cream Pie from Southern Living Scooped: Ice Cream Treats, Cheats, and Frozen Eats is a perfect treat for Cinco de Mayo. 
Course Desserts
Cuisine Mexican
Keyword desserts, Ice Cream, Mexican
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 8 hours
Total Time 8 hours 27 minutes
Servings 8 slices
Calories 322kcal
Author Lynda

Ingredients

  • 1 4 oz semisweet chocolate baking bar finely chopped
  • 1 3.5 oz package roasted glazed pecan pieces
  • 1/2 cup cinnamon graham cracker crumbs
  • 1 9- inch Spicy Cinnamon Graham Cracker Crust
  • 1 pt. chocolate ice cream softened
  • 1 pt. coffee ice cream softened
  • 1 cup whipping cream
  • 1/4 cup coffee liqueur

Instructions

  • Stir together semisweet chocolate, pecan pieces, and 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
  • Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
  • Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm. Let stand 10 to 15 minutes before serving.
  • Spicy Cinnamon Graham Cracker Crust: Preheat oven to 350 degrees. Stir together 2 1/2 cups cinnamon graham cracker crumbs, 1/2 cup melted butter, and 1/4 tsp. ground red pepper; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
  • Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes). Makes 1 (9-inch) crust.

Video

Notes

***Recipe reprinted with permission from Scooped: Ice Cream Treats, Cheats, and Frozen Eats.

Nutrition

Serving: 1slice | Calories: 322kcal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 70mg | Fiber: 1g | Sugar: 22g

About the cookbook Scooped

Scooped is a soft covered book consisting of 255 pages filled with recipes for all kinds of ice cream creations. It is loaded with colorful pictures that are sure to make your mouth water and have you screaming for ice cream.

The chapters are broken down as follows:

  • Socials – This is a short and sweet chapter with pictures that will inspire your own ice cream social.  There are tips on what to buy and a couple of sample menus.
  • Bites – This chapter covers pops, bonbons, bars, and mini treats that are sure to please.
  • Sundaes – No simple banana splits here.  No sir.  You will find tantalizing treats like Chocolate Praline Sundae Shots, Cream Cheese Brownie Sundaes, as well as Peanut Brittle Butterscotch Sundaes, plus a few more like S’Mores Sundaes and Bourbon-Pecan Waffle Sundaes.
  • Pies – This chapter is aptly subtitled “the coolest tarts and the prettiest pies.”  I do not lie.  Some that I must try are the Lemon Meringue Ice Cream Pie, Bananas Foster Pie, and the Key Lime Ice Cream Pie.
  • Cakes – Instead of having cake and ice cream, why not have them in one glorious creation?  Among the tasty creations are recipes for Chocolate Brickle Ice Cream Cupcakes, Mint-Chocolate Ice Cream Cupcakes, German Chocolate Ice Cream Cupcakes, and Strawberries-and-Cream Cake Roll.
  • Shakes – Some of the cool delights include Lemon-Blueberry Cheesecake Shake, Double Irish Cream, Strawberry Cheesecake Milkshakes, and Hot Fudge Sundae Shake.
  • Shoppe –  Want to make your favorite ice cream at home?  This chapter is for you with recipes for Cream Cheese Ice Cream, Vanilla Ice Cream, Chocolate Fudge Brownie Ice Cream (Yum!), Lemon Ice Box Pie Ice Cream, Dulce de Leche Ice Cream, and more.
  • Extras – The book would not be complete if this chapter were left out.  Here you will find recipes for toppings, sauces, crusts, and cookies.

I love this cookbook.  I am looking forward to enjoying many of the recipes with my family.  Be on the lookout because I will soon be sharing the following recipes from the book:

MississippiMudslide[1]
BirthdayCakeIceCream[1]

Mississippi Mudslides
Birthday Cake Ice Cream

*Photos from Scooped, used with permission.

What’s your favorite frozen confection?

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Recipe Rating




Jenn

Saturday 13th of September 2014

Oh wow, now this sounds like my kind of recipe book!

jeanae

Sunday 4th of May 2014

The pie looks dangerously delicious!

HilLesha

Sunday 4th of May 2014

Oh, this looks so, so good!

Kelly @ Texas Type A Mom

Saturday 3rd of May 2014

This sounds so decadent!

Libby Britt

Saturday 3rd of May 2014

That looks delicious!!

Lynda

Saturday 3rd of May 2014

It was! (Thank you.)