Easy Mocha Mud Pie
Generously coat a 9-inch pie dish or springform pan with canola oil spray and set aside. Reserve about 25 dark chocolate covered espresso beans for garnish and set aside.
To make the crust: In a food processor, combine 20 Joe-Joe cookies, remaining dark chocolate espresso beans (about 1.5 cups) and 8 Tablespoons of melted butter. Pulse until uniform crumbs form. Scoop cookie mixture into your oiled pie dish and press along the bottom and the sides to form an even crust.
Add softened ice cream atop the crust and smooth into an even layer with a spatula. If ice cream is too runny once added to the dish, place pie dish into the freezer until it hardens slightly, about 10 minutes. Remove the lid from the fudge and microwave about 30 seconds or until lightly warmed. Spread the jar of hot fudge over the ice cream in an even layer. Place pie dish into freezer until fudge and ice cream layers harden, about 1 hour. If layers have not hardened before adding the whipped cream they will overflow, so use caution (the springform pan is a little more forgiving).
To make the cold brew whipped cream: Meanwhile, with a stand mixer or hand mixer, in a large bowl, whip 2 cups heavy cream, 1 cup cold brew and 2 tsp sugar until firm peaks form. Cover and refrigerate. Once ice cream and fudge layers harden, remove dish from freezer, then add whipped cream. Garnish the top with reserved chocolate covered espresso beans and sliced almonds.
Place dish back into freezer 6-8 hours or overnight until completely solid. To serve, let pie soften a few minutes in room temperature and slice with a knife warmed in hot water.Enjoy immediately!