Chocolate Icebox Pie
User Reviews
4.8
Chocolate Icebox Pie
Description
Chocolate Icebox Pie starts with a crunchy graham cracker crust enhanced by butter and sugar, baked briefly to set. The filling combines sugar, salt, flour, melted unsweetened chocolate, and evaporated milk or cream, cooked slowly to form a thick custard. Eggs are added carefully to thicken and enrich the mixture. Marshmallows melt into the filling, traditionally creating a smooth chocolate texture, though kosher marshmallows can be used for a chunkier, rocky road effect. Once cooled, the filling is poured into the crust and refrigerated to set firmly.
The pie is served chilled, topped with whipped cream, grated semisweet chocolate, and chopped pecans, which add creaminess and nutty crunch contrasting the smooth chocolate custard and crumbly crust. The combination of textures and moderate sweetness makes this pie a classic chilled chocolate dessert suitable for gatherings and warmer seasons.
Preparation requires attention to gentle heating and whisking to prevent curdling and ensure a velvety custard. The option to use different types of marshmallows offers variations in texture to suit personal preference.
Ingredients
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 quares unsweetened chocolate
- 12 ounces evaporated milk 1 can, or ½ cup heavy whipping cream
- 2 large egg yolks, lightly beaten
- 2 cups marshmallows small
- 1/4 cup butter unsalted
- 1 cup heavy whipping cream
- semisweet chocolate for grating
- 2 tablespoons pecans chopped
Instructions
Make Crust
- Preheat oven to 375 degrees F. In a small mixing bowl, combine graham cracker crumbs, butter, and sugar. Stir to blend ingredients until all crumbs are evenly moistened by the butter.
- Pat the graham cracker mixture evenly into a pie plate or dish using the back of a spoon, covering the bottom and sides of the dish completely to form a crust.
- Bake the crust for 8 minutes in the oven till crust hardens. Cool before filling.
Make Filling
- Combine 2/3 cup of sugar, salt, and flour in a small saucepan. Melt chocolate squares (the easiest way is to melt it in a small dish in the microwave), then add the melted chocolate to the dry mixture along with the evaporated milk or cream. Whisk together to blend ingredients.
- Add 1 cup of water and beaten egg yolks, whisk again. Turn heat to medium low and continue to whisk for 10-15 minutes. The mixture will heat slowly and take on a thicker consistency and become a custard. Don’t leave the pan alone for very long or the custard will burn/congeal to the bottom of the pan. Continue whisking until the custard thickens and begins to stick to the whisk in small lumps. Remove from heat.Melt in the butter, then whisk in the marshmallows, which will melt into the custard. Let mixture return to room temperature.
- Fill cooled graham cracker crust with the custard.Place pie uncovered in the refrigerator and chill for at least 6 hours till set (preferably overnight).
- At least 1 ½ hours before serving, combine 1 cup of heavy whipping cream and 2 tbsp sugar in a medium mixing bowl. Whip on medium high for a few minutes until the cream is light and fluffy.Spread the freshly whipped cream on top of the pie with a spatula. If you have more time and want a more elegant presentation, you can pipe the cream across the top of the pie with a star tip.
- Grate semisweet chocolate into 2-3 tbsp of chocolate shavings.
- Sprinkle the chocolate shavings onto the top of the pie, along with 2 tbsp chopped pecans.
- Chill for at least 1 hour longer before serving.
Notes
- Ensure the graham cracker crust is evenly pressed and fully cooled before adding filling to avoid sogginess.
- Whisk the filling continuously over medium-low heat to prevent curdling and form a smooth custard.
- Regular marshmallows will melt fully into the filling, while kosher marshmallows create a chunkier texture like rocky road.
- Chill the pie thoroughly before serving to allow the filling to set firmly and flavors to meld.
- Use a 9-inch pie plate or dish for proper crust thickness and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 106mg | 35% |
| Sodium | 160mg | 7% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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