Espresso and Mascarpone Icebox Pie

expressoYou can call this a cake or a pie. It seems more pie-ish to me than cake-ish but whatever. The recipe comes from Epicurious and they call it a cake. I think I’ll call it a pie just to be churlish and argumentative.

This is actually super easy to make and my husband loved it, a good reason to make it often.

This actually works pretty well in a springform pan which is called for. I couldn’t find the Nabisco chocolate wafers so I substituted something similar. I think you could play with that easily enough. Oreos (center removed) would work too I think.

This is a great little dessert for company because it looks extravagant and great for summer dining as well.

Hope you enjoy it.


  • 3 c heavy cream
  • 1/2 c + 1 tbsp sugar
  • 1 c mascarpone cheese (about 90z container)
  • a box of chocolate wafers (you probably won’t use all)
  • 1 tbsp  instant-espresso powder


  1. Beat 2 of the cups of cream and 6 tbsp of the sugar until it reaches soft peaks.
  2. Add the mascarpone and combine until mixed.
  3. Spread 1  1/4 c of this mixture alone the bottom of a springform pan ( 9 1/2″)
  4. Cover with one layer of the wafers–you can overlap if needed or not. It’s not essential that the layer be completely covered.
  5. Cover with another 1 1/4 c of the mascarpone followed by another layer of wafers.
  6. Top with remaining mascarpone mix.
  7. Spread top evenly and then cover with foil and freeze for at least one hour.
  8. Remove to fridge and chill for eight hours.
  9. Beat the remaining 1 c of cream, espresso powder, and remaining 3 tbsp of sugar until stiff peaks are formed.
  10. Spread on the top of the pie.  (You can remove the springform and “frost” the sides if you wish, but I wouldn’t do this unless you are expecting the entire thing to be eaten at one sitting.)
  11. Crush some wafers if you have more left and sprinkle over the top.
  12. Remove springform and slice. (If you are not eating it all, the springform fits back on fairly easily and then you can still foil the top and keep in fridge for a couple of days.)


NOTES: You can change up the cookies you use of course, but espresso does go well with chocolate so I don’t think I would deviate too far from that. Chocolate chip might be interesting, but I would definitely use home-made. It’s worth it here.

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