Save on Pinterest

Fudgy Nut Coffee Pie

My mother served this pretty pie for my birthday dinner one year, and now it's one of my favorites. Fudge sauce, chopped pecans and coffee ice cream top the chocolate crumb crust. Sometimes I garnish the pie with dollops of whipped cream. -Amy Theis Billings, Montana
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    8 servings


  • 1-1/2 cups confectioners' sugar
  • 1/2 cup heavy whipping cream
  • 6 tablespoons butter, cubed
  • 3 ounces unsweetened chocolate
  • 3 tablespoons light corn syrup
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1 chocolate crumb crust (9 inches)
  • 3/4 cup coarsely chopped pecans, divided
  • 3 pints coffee ice cream, softened


  • In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from the heat. Stir in vanilla. Cool completely.
  • Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm.
  • Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans.
Editor's Note
Chocolate crumb crust (9 inches): Combine 1-1/2 cups finely crushed chocolate wafers (about 30 wafers) and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 until set, 6-8 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 slice: 645 calories, 42g fat (19g saturated fat), 81mg cholesterol, 275mg sodium, 67g carbohydrate (54g sugars, 2g fiber), 6g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Sep 16, 2016

    No comment left

  • Lauralouise
    May 2, 2010

    Will make this pie for Mother's Day, I can already tell it is a winner by the ingredients.Bev Colorado Springs

  • Jenalyn
    Mar 27, 2010

    My family absolutely loves this pie. My neice requests this pie all the time! I normally make my own oreo cookie crust (18-20 oreo cookies w/ 3 Tbs. of melted butter in a food processor). It's pretty quick to make once you get the hang of it...totally worth the wait!