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Preheat oven to 375

1 stick Pie crust mix
3/4 c. Island Princess Baking/Cooking Macadamia nuts, finely chopped
1/4 c. Packed brown sugar
1 oz Unsweetened chocolate, grated
1 tsp Vanilla
2 tbs Water
1 pint Coffee ice cream, softened
1 pint Chocolate ice cream, softened
1 c. Whipping cream
2 tbs Powdered sugar
2 tsp Instant coffee crystals

Combine pie crust mix, macadamia nuts, brown sugar and chocolate. Combine vanilla and 2 tbs water; add to pie crust mixture, a little at a time, tossing with a fork till mixture forms a ball. On floured surface, roll pastry to a 12-inch circle; transfer to 9-inch pie plate. Trim edges. Bake in 375 oven for 20 minutes. Cool and chill. Spread coffee ice cream in crust. Freeze until firm. Spread chocolate ice cream atop coffee layer. Freeze until firm. Combine whipping cream, powdered sugar and coffee crystals. Beat to soft peaks. Spread atop ice cream. Freeze until firm. Garnish with additional macadamia nuts and chocolate shavings.