Chocolate Icebox Pie

Dessert

Chocolate Icebox Pie

Photo by Maria B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust:

  • 8 oz. bag King Arthur Graham Cracker Crust Mix*

  • 6

    Tbs. (3 oz.) unsalted butter, melted

  • Or substitute 1¼ cups finely crushed graham cracker

  • crumbs, ¼ cup sugar, ½ tsp. cinnamon (optional), and

  • 5

    Tbs. melted butter.

  • Filling:

  • cup (2⅝ oz.) hot water

  • 2

    Tbs. (⅜ oz.) King Arthur All-Purpose Cocoa or

  • Double Dutch Dark Cocoa

  • 1

    Tbs. vanilla extract

  • 1⅓

    cups (6⅞ oz.) bittersweet chocolate chips,

  • chunks, or disks

  • cups (12 oz.) heavy cream

  • 1

    Tbs. granulated sugar

  • tsp. salt

  • Topping:

  • 1

    cup (8 oz.) heavy cream

  • 2

    Tbs. (½ oz.) confectioners' sugar

  • 2

    Tbs. whipped cream stabilizer, optional,

  • for holding power

Directions

Preheat oven to 375. Lightly grease a 9" pie pan. To make the crust: Combine the mix and melted butter (or prepare the alternative crust), 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. Microwave the chocolate chunks on high for 1 minute, stir until completely melted, and let cool for several minutes. Or melt over low hear on the stovetop. 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. For the topping, whip the cream and sugar together until soft peaks form. If you're using whipped cream stabilizer, whisk together the sugar and stabilizer before adding to the cream. Spread the whipped cream over the filling. Refrigerate the pie for at least 1 hour before serving, or until the filling is firm. Yield: 9" pie, 8 to 10 servings.


Nutrition

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