Chocolate Icebox Pie

If you're looking for a cool treat this Summer...try this classic Icebox Chocolate Pie! Creamy chocolate filling with a crunchy graham cracker crust topped with delicious homemade whipped cream! Summer just got a whole lot sweeter!

 
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Directions


Crust

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1. Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs and sugar. Mix until combined.

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2. Add the melted butter and mix together with a fork until the mixture has the consistency of wet sand.

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3. Pour the graham cracker mixture into a 9” pie plate. Press the graham cracker up the sides and on the bottom until the pie plate is covered evenly.

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4. Bake the crust for 10 minutes. Let cool completely before adding filling.

 

Chocolate Filling

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1. In a medium saucepan, add the sugar, flour, cornstarch, salt and cocoa. Whisk together until incorporated.

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2. Melt the baking chocolate in the microwave on half power for 30 second increments until chocolate is melted and smooth.

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3. Add evaporated milk and melted chocolate to the saucepan. Whisk until blended.

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4. Add water and egg yolks and whisk again.

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5. Cook for 5-7 minutes over medium-low heat stirring constantly until mixture thickens to a pudding like consistency.

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6. Remove from heat and stir in butter until completely melted.

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7. Stir in the marshmallows until melted and set aside to cool for 5 minutes.

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8. Fill the crust with the chocolate filling.

 
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9. Place pie in the refrigerator for at least 3-4 hours before adding whipped cream topping.

 
 

Whipped Cream Topping

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1. Place mixer bowl in freezer to chill. Pour heavy whipping into the cold bowl and whisk you see soft peaks form, about 1 minute.

2. Slowly add the sugar and continue mixing until it thickens.

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3. Add vanilla and mix about another minute. Do not over mix.

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4. Pipe the whipped cream onto the pie with a star tip or spread the whipped cream with a spatula.

 
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5. Sprinkle chocolate shavings on top of pie and put back in the refrigerator for at least an hour before serving.

 
Chocolate Icebox Piehttps://vimeo.com/342072228https://photos.smugmug.com/Website-Pics/i-fJPdf2N/0/1f83d117/4K/IMG_0332-4K.jpg
Yield: 8 medium slices
Author: Joshua Snyder

Chocolate Icebox Pie

prep time: 30 Mcook time: 4 hourtotal time: 4 H & 30 M
If you're looking for a cool treat this Summer...try this classic Icebox Chocolate Pie! Creamy chocolate filling with a crunchy graham cracker crust topped with delicious homemade whipped cream! Summer just got a whole lot sweeter!

ingredients:

Graham Cracker Crust
  • 1 3/4 cups graham cracker, crushed
  • 1/3 cup sugar
  • 1/2 cup butter (melted)
Chocolate Filling
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa
  • 2 oz bittersweet baking chocolate, melted
  • 12 oz evaporated milk
  • 1 cup water
  • 2 large egg yolks, beaten
  • 4 tablespoons butter
  • 2 cups mini marshmallows
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • Shaved semi-sweet chocolate for topping

instructions:

How to cook Chocolate Icebox Pie

FOR THE CRUST
  1. Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs and sugar. Mix until combined.
  2. Add the melted butter and mix together with a fork until the mixture has the consistency of wet sand.
  3. Pour the graham cracker mixture into a 9” pie plate. Press the graham cracker up the sides and on the bottom until the pie plate is covered evenly.
  4. Bake the crust for 10 minutes. Let cool completely before adding filling.
FOR THE FILLING
  1.  In a medium saucepan, add the sugar, flour, cornstarch, salt and cocoa. Whisk together until incorporated.
  2. Melt the baking chocolate in the microwave on half power for 30 second increments until chocolate is melted and smooth.
  3. Add evaporated milk and melted chocolate to the saucepan. Whisk until blended.
  4. Add water and egg yolks and whisk again.
  5. Cook for 5-7 minutes over medium-low heat stirring constantly until mixture thickens to a pudding like consistency.
  6. Remove from heat and stir in butter until completely melted.
  7. Stir in the marshmallows until melted and set aside to cool for 5 minutes.
  8. Fill the crust with the chocolate filling.
  9. Place pie in the refrigerator with with plastic wrap over the filling for at least 3-4 hours or overnight before adding whipped cream topping.
FOR THE TOPPING
  1. Place mixer bowl in freezer to chill.
  2. Pour heavy whipping into the cold bowl and whisk you see soft peaks form, about 1 minute.
  3. Slowly add the sugar and continue mixing until it thickens.
  4. Add vanilla and mix about another minute. Do not over mix.
  5. Pipe the whipped cream onto the pie with a star tip or spread the whipped cream with a spatula.
  6. Sprinkle chocolate shavings on top of pie and put back in the refrigerator for at least an hour before serving.

NOTES:

If you are short on time, feel free to use a pre-made graham cracker crust and store bought whipped cream.
Created using The Recipes Generator