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Chocolate Buzz

Recipe By: Patricia Lapiezo
Year Submitted: 2015
Winner First Place


10 Pepperidge Farm Milano dark chocolate cookies, finely ground
6 Oreo cookies, finely ground
2 Tbsp. melted butter

7 oz. semisweet chocolate, finely chopped
¾ cup coffee ice cream (Trader Joe’s Coffee Blast)
3 cups miniature marshmallows
1 ½ cups heavy whipping cream
¼ cup powdered sugar

1 8-oz. pkg cream cheese, softened
½ cup powdered sugar
½ cup white chocolate chips
1/3 cup melted coffee ice cream
1/8 tsp. instant espresso
1-2 tsp. coffee flavoring
1 cup heavy cream
¼ cup powdered sugar
Chocolate espresso beans, if desired


Combine the crust and butter and press into 9 ½ inch pie pan. Bake at 350 degrees 8 minutes. Remove from oven and cool.

In a microwave safe bowl, combine the chocolate, ice cream, and marshmallows and heat 1 min. Stir and continue heating at 30 second intervals until chocolate is melted and marshmallows begin to melt. Whisk ingredients together until smooth. Cool. Remove approximately 1/3 cup of filling and spread over bottom of crust. Refrigerate.

In a large mixing bowl, beat the whipping cream with the powdered sugar until soft peaks form. Fold in one cup into the chocolate mixture. Continue beating the remaining cream until stiff. Fold into chocolate mixture. Spread in pie pan and smooth top. Prepare coffee topping.


In a large bowl, beat the cream cheese and ½ cup powdered sugar until well blended. In a microwave safe bowl, place the ice cream, chips, and espresso powder. Microwave on high at 30 second intervals until melted, stirring occasionally. If espresso doesn€™t completely dissolve, strain mixture. Cool and then beat into cream cheese mixture until well blended. Add coffee flavoring to taste. Beat the 1 cup heavy cream with ¼ cup powdered sugar until stiff and fold into cream cheese mixture. Decoratively top pie, and if desired, decorate with chocolate espresso beans.