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It's easy. It's yummy. It's very cool because it is made with a coffee and chocolate no-bake filling! And, it's one of my favorite recipes in the new book. Leave out the bananas and you’ll have a Mocha Freezer Pie. Either way is really good. Recipe from Pie Camp: The Skills You Need to Make Any Pie You Want (Countryman Press Oct 2020)
Course: Dessert
Keyword: pie, mocha, chocolate cookie crumb crust


  • Makes one 9-inch (23 cm) deep-dish pie



  • cups (227 g) chocolate sandwich cookie crumbs (for gluten-free I used Mi-Del Chocolate Sandwich Cookies)
  • 4 tablespoons (56 grams) butter, melted
  • 2 tablespoons granulated sugar


  • 2 eggs
  • cup (78 ml) espresso or strong dark coffee
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup plus 2 tablespoons (125 g) granulated sugar, divided
  • 1 cup (236 ml) heavy whipping cream
  • teaspoons vanilla extract divided
  • ¼ teaspoon coffee extract
  • 2 ripe bananas sliced in ½-inch full moons
  • 2 tablespoons store-bought chocolate sauce
  • 2 tablespoons pistachio nuts finely chopped (optional)



  • Preheat the oven to 350°F (175°C).
  • Make the cookie crumbs by processing them in a food processor or placing them in a large resealable bag and rolling with your pin until finely crushed.
  • Place the cookie crumbs and sugar into a bowl. Add the melted butter and distribute it well with clean hands or a fork.
  • Turn the mixture into the pie pan and evenly spread it out over the bottom and up the sides, but do not spread on top of the rim. You can use your fingers, the back of a spoon, or even the rounded side of a coffee cup or a small bowl. Try to make the depth of the crust even on the sides and the bottom.
  • Bake for 6–8 minutes until the edges have gained a little color, although the chocolate cookies are dark so you won't see them get much darker. Remove from the oven and set aside to cool while you make the filling.


  • Separate the eggs and set the whites aside. Place the yolks in a small saucepan.
  • Lightly mix the egg yolks with a whisk or fork.
  • Whisk in the espresso, cocoa powder, ¼ cup (50 g) of the sugar, and ½ teaspoon of the vanilla.
  • Turn the heat to low and cook for a minute or two while whisking constantly. It won’t take long for the mixture to thicken. When it does, immediately remove from the heat and, using a rubber spatula, turn into a medium bowl. Be sure to get all of the yummy mixture from the sides of the saucepan into the bowl, too. Set aside to cool to room temperature.
  • In a stand mixer, or with a handheld electric beater, whip the egg whites with 2 more tablespoons of sugar until you have medium-stiff peaks. With a rubber spatula, gently fold the whipped whites into the cooled coffee-cocoa mixture.
  • In a stand mixer or with a handheld electric beater, add the heavy cream, remaining 1 teaspoon vanilla, and coffee extract. Whip on high while raining (sprinkling) in the remaining ¼ cup (50 g) sugar until the peaks hold their shape. With a rubber spatula, gently fold into the filling.
  • Lay the sliced bananas in the bottom of the cookie crumb crust.
  • Lightly spread the filling over the bananas and freeze overnight.
  • Before serving, drizzle the chocolate sauce and sprinkle the optional chopped pistachio nuts over the top of the pie.


NOTE: I used Mi-Del Chocolate Sandwich Cookies for my gluten-free crust.