Description
This rich and creamy Chocolate Icebox Pie features a buttery graham cracker crust and a luscious chocolate filling made with melted chocolate, evaporated milk, and marshmallows. Chilled to perfection, it offers a delightful, no-bake style dessert perfect for any 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
- 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
- 1 cup heavy whipping cream
- Semisweet chocolate for grating
- 2 tablespoons chopped pecans
Instructions
- Prepare crust: Preheat the oven to 375°F. In a mixing bowl, combine graham cracker crumbs, 5 tablespoons of room temperature unsalted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand. Press the mixture evenly into the bottom and sides of a pie plate. Bake the crust for 8 minutes until set and lightly golden. Remove from oven and allow to cool completely.
- Make the filling: In a saucepan, whisk together 2/3 cup plus 2 tablespoons granulated sugar, 1/8 teaspoon salt, and 5 tablespoons flour. Stir in the melted unsweetened chocolate squares and then gradually add the evaporated milk or 1/2 cup heavy whipping cream along with the lightly beaten egg yolks. Cook the mixture over medium heat, stirring constantly until it thickens into a smooth, pudding-like consistency.
- Finish filling and assemble: Remove the chocolate filling from heat and stir in 1/4 cup unsalted butter and 2 cups small marshmallows until melted and combined. Pour the warm filling into the cooled graham cracker crust. Refrigerate the pie for at least 8 hours or overnight to set fully.
- Garnish and serve: Before serving, whip 1 cup heavy whipping cream to soft peaks and spread or pipe over the chilled pie. Grate semisweet chocolate generously over the top and sprinkle with 2 tablespoons chopped pecans to add texture and visual appeal. Slice and enjoy your creamy Chocolate Icebox Pie.
Notes
- For a richer pie, use heavy whipping cream instead of evaporated milk as indicated.
- Ensure the crust is fully cooled before adding the filling to prevent melting.
- The pie requires significant chilling time (at least 8 hours) to achieve the best texture.
- Use a sharp grater for the semisweet chocolate garnish to get fine shavings.
- Store leftover pie covered in the refrigerator for up to 3 days for optimal freshness.
