Description
This classic Chocolate Icebox Pie is a rich and creamy no-bake dessert featuring a buttery graham cracker crust filled with a luscious chocolate custard topped with whipped cream and garnished with grated semisweet chocolate and chopped pecans. Perfect for a make-ahead treat that sets beautifully in the refrigerator.
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
- 12 ounces evaporated milk or ½ 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
- Prepare the crust: Preheat your oven to 375 degrees F. In a mixing bowl, combine the graham cracker crumbs, room temperature butter, and 1/4 cup granulated sugar until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a pie plate. Bake the crust for 8 minutes, then remove it from the oven and allow it to cool completely.
- Make the filling: In a medium saucepan, whisk together 2/3 cup granulated sugar, salt, and flour. Add the unsweetened chocolate (melted), evaporated milk or heavy whipping cream, and the lightly beaten egg yolks. Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in the 1/4 cup unsalted butter and marshmallows until the marshmallows have melted and the mixture is smooth.
- Assemble the pie and chill: Pour the warm chocolate filling into the cooled graham cracker crust, smoothing the top. Place the pie in the refrigerator and chill for at least 8 hours, or until fully set.
- Prepare the topping: Just before serving, whip the 1 cup heavy whipping cream until soft peaks form. Spread the whipped cream evenly over the chilled pie. Garnish with grated semisweet chocolate and sprinkle chopped pecans on top for added texture and flavor.
Notes
- Use either evaporated milk or heavy cream based on your preference for a richer or lighter filling.
- Let the pie chill overnight for the best texture and flavor development.
- Ensure the pie crust is fully cooled before adding the hot filling to avoid melting the crust.
- For a nut-free version, simply omit the chopped pecans from the topping.
- Keep the pie refrigerated and consume within 3 days for maximum freshness.
