You gotta love easy pie recipes. They are perfect for summer! This Chocolate Icebox Pie is simply irresistible. This pie is a chocoholics dream, I dare you to make one tonight!
With a graham cracker crust and a simple chocolate cream filling, this pie is a breeze to put together in the high heat of summer.
How to Prepare Chocolate Icebox Pie Dessert?
The Perfect Crust:
Every great pie starts with a solid foundation, and the Chocolate Icebox Pie is no exception. The crust serves as the base for all the luscious layers of chocolatey goodness. Here’s what you’ll need for the crust:
- 6 1/4 ounces finely crushed graham cracker crumbs
- 1 3/4 ounces sugar
- 1/2 teaspoon cinnamon (optional, for enhanced flavor)
- 2 1/2 ounces unsalted butter, melted
To prepare the crust, combine the graham cracker crumbs, sugar, and cinnamon in a bowl. Gradually pour in the melted butter, stirring until the mixture resembles wet sand. Press the crust mixture into the bottom and up the sides of a 9″ pie pan. To prevent over-browning, freeze the crust for 15 minutes before baking. Then, bake it at 375°F for 8 to 10 minutes until it turns lightly browned around the edges. Allow the crust to cool completely before adding the filling.
The Filling
The filling is the star of the show in this Chocolate Icebox Pie. It’s where the magic happens, as the rich chocolate flavor takes center stage. Here are the ingredients you’ll need for the filling:
- 2 5/8 ounces hot water
- 3/8 ounce King Arthur All-Purpose Cocoa or Double-Dutch Dark Cocoa
- 1/2 ounce vanilla extract
- 8 ounces bittersweet chocolate chips, chunks, or disks
- 12 ounces heavy cream
- 1/2 ounce granulated sugar
- 1/8 teaspoon salt
To prepare the filling, start by combining the hot water, cocoa, and vanilla extract in a small measuring cup. Set this mixture aside. In a saucepan set over low heat or in the microwave using 20-second bursts, melt the bittersweet chocolate until smooth. Allow the melted chocolate to cool for a few minutes.
In a separate bowl, whip the heavy cream, granulated sugar, and salt using a hand or stand mixer until soft peaks form. Gradually fold the cocoa mixture into the melted chocolate, using a whisk. Continue folding until no white streaks remain and the mixture is well combined. Spread the filling evenly into the cooled crust, ensuring a smooth and even layer. Refrigerate the pie for at least 1 hour, or until the filling is firm.
The Topping
A delightful pie deserves an equally delightful topping, and this Chocolate Icebox Pie is no exception. The whipped cream topping adds a touch of elegance and enhances the overall taste. Here’s what you’ll need for the topping:
- 8 ounces heavy cream
- 1/2 ounce confectioners’ sugar
To make the topping, whip the heavy cream and confectioners’ sugar together until the mixture reaches your desired consistency, whether that’s soft or firm peaks. Once the pie has chilled and the filling is firm, slice it into servings and top each slice with a dollop of the whipped cream topping. For an added touch of sophistication, garnish with a chocolate curl if desired.
Can I use a different type of crust for this pie?
Absolutely! While the graham cracker crust is a classic choice, you can experiment with different types of crusts, such as a chocolate cookie crust or a nut crust, to add your own personal touch.
Can I substitute the bittersweet chocolate with another type of chocolate?
Yes, you can use semisweet or dark chocolate instead of bittersweet, depending on your preference. Just keep in mind that the sweetness level and flavor profile may vary slightly.
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead of time. You can prepare it the day before and refrigerate it overnight, allowing the flavors to meld together even more.
Can I freeze this pie?
While this pie is best enjoyed fresh, you can freeze it for up to a month. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator before serving.
Can I add additional toppings to the pie?
Absolutely! You can get creative with your toppings and add crushed nuts, chocolate shavings, or a drizzle of caramel or chocolate sauce to take this dessert to the next level.
Chocolate Icebox Pie
Ingredients
CRUST:
- 6 1/4 ounces finely crushed graham cracker crumbs
- 1 3/4 ounces sugar
- 1/2 teaspoon cinnamon optional; for enhanced flavor
- 2 1/2 ounces unsalted butter melted
FILLING:
- 2 5/8 ounces hot water
- 3/8 ounce King Arthur All-Purpose Cocoa or Double-Dutch Dark Cocoa
- 1/2 ounce vanilla extract
- 8 ounces bittersweet chocolate chips chunks, or disks
- 12 ounces heavy cream
- 1/2 ounce granulated sugar
- 1/8 teaspoon salt
TOPPING:
- 8 ounces heavy cream
- 1/2 ounce confectioners' sugar
Instructions
- Preheat the oven to 375°F. Lightly grease a 9" pie pan.
To make the crust:
- Combine the ingredients, and press the mixture into the bottom and up the sides of the pan. Freeze the crust for 15 minutes (this will prevent over-browning), then bake for 8 to 10 minutes, until it's lightly browned around the edges.
- Remove from the oven and cool completely.
To make the filling:
- Combine the hot water, cocoa, and vanilla in a small measuring cup and set aside.
- Heat the chocolate in a saucepan set over low heat on the stove, or in the microwave in 20-second bursts. Stir the chocolate until completely melted, and let cool for several minutes.
- Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form.
- Stir the cocoa mixture into the melted chocolate.
- Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain.
- Spread the filling evenly into the cooled crust.
- Refrigerate the pie for at least 1 hour before serving, or until the filling is firm.
For the topping:
- Whip the cream and sugar together until the mixture is as firm (or soft) as you like.
- Slice the pie, and top each serving with a dollop of whipped cream and a chocolate curl, if desired.
