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Iced Mocha Coffee Cream Pie

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This easy no-bake iced mocha coffee cream pie combines a chocolate cookie crust, a silky espresso-infused cream cheese filling, and a fluffy whipped cream topping. It’s a refreshing, crowd-pleasing dessert that delivers all the flavors of your favorite iced mocha in a cool, creamy pie—perfect for summer or any time you want a fuss-free treat.

Ingredients

Scale
  • 2 cups (about 200g) chocolate wafer cookies or chocolate graham crackers, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (10g) espresso powder or instant coffee granules, dissolved in 2 tablespoons (30ml) hot water
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1/2 cup (85g) semi-sweet chocolate chips, melted and cooled
  • 1 cup (240ml) whipped cream, freshly whipped or store-bought
  • 2 tablespoons (10g) chocolate shavings or curls
  • Chocolate sauce or fudge drizzle (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine crushed chocolate cookies, melted butter, and a pinch of salt. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate or springform pan. Chill in the freezer for at least 15 minutes.
  2. Melt the chocolate: Place chocolate chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until melted and smooth. Set aside to cool to room temperature.
  3. Bloom the espresso: Dissolve espresso powder or instant coffee in hot water. Let cool slightly.
  4. Make the mocha cream filling: In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2 minutes. Add the cooled espresso mixture and melted chocolate, beating until fully combined and fluffy.
  5. Whip the cream: In a separate bowl, whip cold heavy cream to stiff peaks.
  6. Fold and fill: Gently fold the whipped cream into the mocha cream cheese mixture in three additions until light, fluffy, and uniform in color.
  7. Assemble the pie: Spoon the filling into the chilled crust, smoothing the top. Tap the pan gently to settle the filling.
  8. Chill: Cover the pie and refrigerate for at least 4 hours, preferably overnight, to set.
  9. Top and serve: Just before serving, top with whipped cream, chocolate shavings, and a drizzle of chocolate sauce if desired. Slice with a hot, dry knife for clean cuts.

Notes

For a gluten-free version, use gluten-free chocolate cookies. For a dairy-free or vegan pie, substitute vegan cream cheese, coconut cream, and plant-based butter. Chill the crust thoroughly before adding the filling. The pie is best made ahead and topped just before serving. For clean slices, use a hot, dry knife. You can add a splash of coffee liqueur for an adult twist.

Nutrition

Keywords: iced mocha pie, coffee cream pie, no-bake dessert, chocolate coffee pie, summer dessert, espresso pie, easy pie recipe, mocha dessert, cream cheese pie, chocolate cookie crust

Find it online: https://tastypierecipes.com/iced-mocha-coffee-cream-pie-recipe-easy-no-bake-dessert/