This Chocolate Icebox Pie is the perfect dessert for a hot summer day. Creamy and rich, you can whip one up without turning on the oven – and it will be ready in about an hour! No sweat!
I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe donated by: Denise Gerlach
In memory of: Virginia Falcsik
Creamy Chocolate Icebox Pie
- Prepared graham cracker pie crust
- 1/3 cup hot water (not boiling)
- 2 Tbsp cocoa powder
- 1 Tbsp vanilla extract
- 1 1/3 cups semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 1 Tbsp sugar
- 1/8 tsp salt
- 1 cup heavy cream
- 2 Tbsp powdered sugar
Combine the hot water, cocoa powder, and vanilla in a small bowl or cup. Set aside.
Melt chocolate chips in a small saucepan over LOW heat, stirring until completely melted. Let cool slightly. (You could also heat chocolate in microwave – heat in 15 second bursts, stirring between each burst, until melted).
Using hand mixer or stand mixer, whip 1 1/2 cups heavy cream with sugar and salt until soft peaks form. Gently fold chocolate into cream mixture, swirling with a spatula to well-incorporate (no streaks).
Spoon chocolate cream filling into graham cracker crust. Refrigerate for at least an hour.
To prepare topping, whip the remaining 1 cup of heavy cream with powdered sugar. Beat until soft peaks form.
Serve each slice of pie topped with a dollop of the whipping cream.
Looking for more great recipes? Sign up to receive all the recipes from my annual fundraiser, The New Moon Bake-a-thon to support the Alzheimer’s Association! We bake all day long on the summer solstice (June 20th) to raise funds for research and patient care. All recipes are provided FREE on the website (donations optional, but always welcome!) and now you can get ALL of the recipes from the day delivered to your inbox in one handy-dandy e-book. Sign up today to get it – free!