Cookie Crumble Crust Chocolate Mocha Ganache Pie

1V2A4797 This recipe was inspired from my long time friend and chef Leila Armas. I took the idea and ran with it, now I’d like to share it with you. ENJOY!


  • A  bag of your favorite chocolate chip cookies from the store, about 20 cookies
  • A handful of mixed nuts (cashews, pecans, pistacios, etc.)
  • 2 Tbsp. unsalted butter, room temp
  • 5 ounces Dark chocolate, roughly chopped
  • A handful of milk chocolate chips
  • 1/2 cup Heavy cream
  • 1 tsp. instant coffee grounds


  1. Throw the cookies and nuts in a food processor and blend until nuts and cookies are all crumbled.
  2. Dump the crumble mix into a large bowl and add the butter.
  3. Mix with your hands until the butter is well incorporated.
  4. Pour cookie mix into an empty pie pan and use your fingers to mold the mix to the shape of the pan. Bake in a preheated oven at 375 degrees for 10-12 minutes.
  5. Let cool and set aside.
  6. Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  7. Pour chocolate into the cookie crumble pie. (Be very generous with the chocolate and don’t forget to lick the spatula when you’re finished)
  8. Cover pie with plastic wrap and refrigerate until ganache becomes solid.
  9. Cut a slice of the deliciousness and serve cold with a scoop of vanilla bean ice cream.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s