This Mocha Coconut Frappuccino Pie uses just seven ingredients and takes less than 10 minutes to create. Coffee ice cream, coconut pudding, whipped topping and my decadently delicious Mocha Hot Fudge Sauce are swirled together before being poured into an Oreo crust. More hot fudge, whipped topping and toasted coconut complete this frosty treat that is guaranteed to help you beat the summer heat!
Please tell me I’m not the only one in mourning. Starbucks has taken my beloved S’mores Frappuccino off of it’s menu. I can’t tell you how many days that frozen concoction has gotten me through since I discovered it earlier this Summer. And now, just like that, it’s gone. (Insert moment of silence, here.)
As I was lamenting my woes to the barista in the grocery store the other day – keeping it real, friends! – she urged me to try the Mocha Coconut Frappuccino. Mocha and coconut? Say what?! And just like that Starbucks redeemed itself. Well, 99% redeemed itself. Actually, I’ll give them the missing 1% of redemption because their new frosty drink inspired this Mocha Coconut Frappuccino Pie. The dog days of summer don’t have anything on me!
This pie uses just seven ingredients and less than 10 minutes to create. How’s that for beating the summer heat? Coffee ice cream, coconut pudding, whipped topping and my decadently delicious Mocha Hot Fudge Sauce are swirled together before being poured into an Oreo crust. Oh yes, my pie is better than the drink because there are Oreos involved! The pie is then frozen until set before being covered in yet more hot fudge sauce, whipped topping and toasted coconut.
I think it says a lot when, I, the non-coffee drinker helped to obliterate this pie. Chocolate, coffee and coconut. This flavor combination is for real and it’s amazing!
- 1 3.4-ounce box coconut cream pie flavored instant pudding
- 1 cup milk
- 2 cups softened coffee ice cream
- 1 cup Mocha Hot Fudge Sauce, divided
- 8 ounces whipped topping, divided
- 6 ounce Oreo Pie Crust
- toasted coconut, for garnish
- In a large bowl, whisk together pudding and milk. Let set for 5 minutes.
- Stir in softened ice cream, ½ cup mocha hot fudge and half of the whipped topping.
- Spoon ice cream mixture into pie crust and freeze until solid.
- Top with remaining ½ cup mocha hot fudge and return to freezer until set.
- Prior to serving, garnish top of pie with remaining whipped topping in the center of the pie.
- Sprinkle toasted coconut over whipped topping to garnish.
This pie would also be the perfect way to stay cool for my fellow food blogger and friend, Courtney at Neighbor Food. Courtney is expecting her first child any day now and definitely deserves a slice – strike that! – a whole pie of her very own. Mamas who were pregnant during the summer months, I bow to you. I would’ve been a hot, grumpy mess and yet you all make it look effortless!
Some of Courtney’s foodie friends are posting recipes today in her honor as a virtual baby shower of sorts. We love you, Courtney! So glad that our paths crossed and can’t wait for you to become a mama. You’re going to be amazing!
Looking for more great pie recipes?
Additional recipes from fellow food bloggers celebrating Courtney:
Twix Millionaire Bars from Wallflour Girl
Strawberry Cheesecake Bars from That Skinny Chick Can Bake
Spicy Tahini Palmiers from Food Lust People Love
Cream Soda Peach Floats from Jelly Toast
Button Cookies from The Redhead Baker
No Churn Peanut Butter Ice Cream A Cookie Named Desire
Coconut Peach Slush from Heather’s Dish
Watermelon Lime Mocktail from The Live-In Kitchen
Vegan Cheesy Pull-Apart Bread from Namely Marly
Mango Pineapple Agua Fresca from Pineapple and Coconut
Easy Apple Tart from gotta get baked