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Chocolate Icebox Pie

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"With a graham cracker crust and simple no-bake chocolate cream filling, this pie is a snap to put together in the high heat of summer."

List of Ingredients

Crust:
◦ 1 ¼ cups graham cracker crumbs
◦ ¼ cup granulated sugar
◦ ½ teaspoon cinnamon (optional)
◦ 5 tablespoons unsalted butter, melted

Filling:
◦ ⅓ cup water, hot
◦ 2 tablespoons Dutch-process cocoa
◦ 1 tablespoon vanilla extract
◦ 1 ⅓ cups bittersweet chocolate chips or chunks
◦ 1 ½ cups heavy cream
◦ 1 tablespoon granulated sugar
◦ ⅛ teaspoon salt

Topping:
◦ 1 cup heavy cream
◦ 2 tablespoons confectioners' sugar


Recipe

Preheat the oven to 375° F. Lightly grease a 9-inch 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 overbrowning), 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.

To make the topping:
Whip the cream and sugar together until the mixture is as firm (or soft) as you like. Slice the pie and serve with a dollop of whipped cream.


Makes one 9-inch pie