Chocolate Icebox Pie

Recipe by Charlotte Rutledge
98 Reviews 4.6 out of 5 stars

This chocolate icebox pie, with its graham cracker crust and simple chocolate cream filling, is a breeze to put together in the high heat of summer. Once you bake the crust, all of the other action happens without the oven. The moussey filling is made by folding a mixture of melted chocolate and cocoa powder into whipped cream, then letting the fridge do the rest of the work. The resulting icebox pie is rich yet light, and perfect with a dollop of lightly sweetened whipped cream.

Prep
30 mins
Bake
8 to 10 mins
Total
1 hr 38 mins
Yield
one 9" pie
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Chocolate Icebox Pie

Instructions

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  1. Preheat the oven to 375°F. Lightly grease a 9" pie pan.

  2. To make the crust: Combine all the crust 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.

  3. To make the filling: Combine the hot water, cocoa, and vanilla in a small measuring cup and set aside.

  4. 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, then let cool for several minutes.

  5. In a large bowl, whip the cream, sugar, and salt to soft peaks.

  6. Stir the cocoa mixture into the melted chocolate.

  7. Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain.

  8. Spread the filling evenly into the cooled crust.

  9. Refrigerate the pie for at least 1 hour before serving, or until the filling is firm.

  10. For the topping, whip the cream and sugar together until the mixture is as firm (or soft) as you like.

  11. Slice the chocolate icebox pie, and top each serving with a dollop of whipped cream and a chocolate curl, if desired.

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