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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.

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.

Slice of chocolate ice cream pie on a white plate on a wooden table.

The recipe that follows is from Scooped, a delicious dessert cookbook from the same folks that produce Southern Living magazine. Though it is totally delicious the way the recipe is written, feel free to customize the recipe for your own likes and tastes (like I did!).

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). 

[The second time that I made this recipe, I used a store-bought chocolate cookie crust. If you don’t like spicy foods or want to serve the pie to kids, this is the way to go. Alternatively, you could sprinkle a little red pepper on the bottom of the pie crust to give it a little “kick.”]

Next, 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.

Chopped chocolate, graham crackers, and pecan pieces tossed together,

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.

For best results, make sure that the ice cream is soft. Plan on leaving the ice cream out on the counter for at least 30 minutes. I recommend that you place the carton of ice cream in a bowl or shallow dish and set your timer. If you forget, you could end up with a runny mess.

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

Now it’s time for another layer of (coffee) ice cream.  Layer the coffee layer on top of the crunchy goodness.

Freeze the pie for about 8 hours so that it becomes nice and firm. If you just cannot wait that long, I completely understand. At least give it at least 2 hours of freezer time.

Chocolate pie crust with layer of coffee ice cream.

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. 

NOTE: I used a small 50 mL bottle of Patron XO Cafe Coffee Liqueur. The whipped topping had a strong alcoholic taste. Being that the liqueur was not baked, the alcohol retained its properties. I recommend the spiked topping only if you plan on serving it to adults. For a kid friendly-version, use a half to one teaspoon of vanilla extract instead.

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

Slice of pie made with chocolate crust, chocolate ice cream, coffee ice cream, and spiked whipped cream on a white plate.

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.

Slice of chocolate ice cream pie on a white plate on a wooden table.

Mexican Chocolate Ice Cream Pie

Lynda
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. 
5 from 4 votes
Prep Time 15 mins
Cook Time 12 mins
Additional Time 8 hrs
Total Time 8 hrs 27 mins
Course Desserts
Cuisine Mexican
Servings 8 slices
Calories 322 kcal

Ingredients
  

Spicy Graham Cracker Crust (9-inch)

  • 2 ½ cups cinnamon graham cracker crumbs
  • ½ cup butter melted
  • ¼ tsp ground red pepper

Ice Cream Pie

  • 4 ounces semisweet chocolate baking bar finely chopped
  • 3.5 ounces roasted glazed pecan pieces
  • ½ cup cinnamon graham cracker crumbs
  • 1 pint chocolate ice cream softened
  • 1 pint coffee ice cream softened
  • 1 cup whipping cream
  • ¼ cup coffee liqueur

Instructions
 

Spicy Graham Cracker Crust

  • Preheat oven to 350 degrees. Stir together 2 ½ cups cinnamon graham cracker crumbs, 1/2 cup melted butter, and ¼ 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.

Ice Cream Pie

  • Stir together semisweet chocolate, pecan pieces, and ½ cup cinnamon graham cracker crumbs. Reserve ½ 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.

Notes

***Recipe reprinted with permission from Scooped: Ice Cream Treats, Cheats, and Frozen Eats.
For a kid-friendly version of this pie, omit the red pepper in the crust and substitute a teaspoon of vanilla for the coffee liqueur in the whipped topping.
For a no-bake version, use a premade cookie or graham cracker crust.

Nutrition

Serving: 1sliceCalories: 322kcalCarbohydrates: 28gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gCholesterol: 61mgSodium: 70mgFiber: 1gSugar: 22g
Keyword desserts, Ice Cream, Mexican
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!

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
Mississippi Mudslides
BirthdayCakeIceCream
Birthday Cake Ice Cream

*Photos from Scooped, used with permission.

What’s your favorite frozen confection?

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