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Mexican Chocolate Ice Cream Pie

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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.

To make Mexican Chocolate Ice Cream Pie

  • Start off by making the Spicy Cinnamon Graham Cracker Pie Crust.  Bake it for about 10 minutes and allow it to cool.
  • Next, you add the first layer – a pint of softened chocolate ice cream.
  • Now a layer of crunch which is a mixture of finely chopped semi-sweet chocolate, graham cracker crumbs, and roasted glazed pecan pieces goes on top of the chocolate ice cream.
  • After freezing it for 30 minutes, another layer of (coffee) ice cream is added.  The pie goes back in the freezer for about 8 hours. One of my favorite things is whipped cream.  This whipped cream has a small amount of coffee liqueur added.
  • Now a final dusting of 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.

Yield: 8 slices

Mexican Chocolate Ice Cream Pie

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. 

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 8 hours
Total Time 8 hours 27 minutes


  • 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


  1. Stir together semisweet chocolate, pecan pieces, and 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 322Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 61mgSodium: 70mgCarbohydrates: 28gFiber: 1gSugar: 22gProtein: 3g

Nutrition information is an approximation.

Did you make this recipe?

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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:

Mississippi Mudslides
MississippiMudslide[1]Birthday Cake Ice Cream

Photos from Scooped, used with permission.

What’s your favorite frozen confection?

Orange Beach and Gulf Shores Itinerary
The National Quilt Museum in Paducah


Saturday 13th of September 2014

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


Sunday 4th of May 2014

The pie looks dangerously delicious!


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!!


Saturday 3rd of May 2014

It was! (Thank you.)