Description
This classic Chocolate Icebox Pie is a no-bake dessert featuring a rich, creamy chocolate filling set in a buttery graham cracker crust. The pie is chilled until firm, making it a refreshing treat perfect for warm days or any special occasion.
Ingredients
Scale
Crust
- 1 1/3 cups graham cracker crumbs
- 5 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
Filling
- 2/3 cup + 2 tablespoons granulated sugar, divided
- 1/8 teaspoon salt
- 5 tablespoons flour
- 1 3/4 squares unsweetened chocolate (about 1.5 ounces)
- 12 ounces evaporated milk or 1/2 cup heavy whipping cream (1 can)
- 2 large egg yolks, lightly beaten
- 2 cups small marshmallows
- 1/4 cup unsalted butter
Topping
- 1 cup heavy whipping cream
- Semisweet chocolate for grating
- 2 tablespoons chopped pecans
Instructions
- Make Crust: Preheat your oven to 375 degrees Fahrenheit. In a medium bowl, mix together graham cracker crumbs, room temperature unsalted butter, and 1/4 cup granulated sugar until well combined. Press the mixture evenly into the bottom and up the sides of a pie plate. Bake the crust for 8 minutes to set it, then remove from the oven and allow it to cool completely.
- Prepare Filling Base: In a saucepan, combine 2/3 cup plus 2 tablespoons sugar, salt, and flour, mixing well to ensure no lumps remain. Melt 1 3/4 squares (approximately 1.5 ounces) of unsweetened chocolate separately, then add it to the dry mixture. Slowly stir in evaporated milk or heavy whipping cream and the lightly beaten egg yolks. Cook this mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon, indicating it is fully cooked and smooth.
- Add Butter and Marshmallows: Remove the saucepan from heat. Stir in 1/4 cup unsalted butter until melted and incorporated. Immediately add 2 cups small marshmallows to the hot chocolate filling and stir until they melt into the mixture, giving it a creamy texture.
- Assemble Pie and Chill: Pour the warm chocolate filling into the cooled graham cracker crust, smoothing the top evenly. Refrigerate the assembled pie for at least 8 hours, or overnight, so it sets firm and the flavors meld.
- Prepare Topping: Before serving, whip 1 cup heavy whipping cream until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Grate semisweet chocolate on top and sprinkle 2 tablespoons chopped pecans for garnish to add texture and an extra chocolate touch.
- Serve: Slice and serve the chilled chocolate icebox pie immediately after garnishing to enjoy the perfect balance of creamy chocolate filling and crunchy crust.
Notes
- You can substitute evaporated milk with heavy cream for a richer texture.
- Ensure to cook the filling thoroughly to avoid any egginess and to achieve the right thickness.
- Chilling the pie overnight ensures the filling sets properly and enhances flavor.
- Use small marshmallows as they melt more evenly in the filling.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
