Easy Chocolate Icebox Pie Recipes

CHOCOLATE ICEBOX PIE

Steps:

• In 3-quart saucepan, heat milk over medium heat until it just begins to bubble around edges (do not boil). Remove from heat; stir in chocolate chips with whisk until melted. Cool slightly.
• In small bowl, stir together cold water and cornstarch until dissolved. Stir cornstarch mixture, condensed milk, eggs and vanilla into chocolate mixture. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute or until mixture thickens and coats the back of a metal spoon. Remove from heat; stir in butter. Spoon into crust. Cover; refrigerate at least 8 hours.
• In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over filling; sprinkle with pecans and chopped candy bar.

EASY CHOCOLATE ICEBOX PIE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
• In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
• Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust until it just begins to turn golden in places, about 8 minutes. Remove from oven and set aside to cool.
• Gather the cooled crust and remaining ingredients.
• Prepare both packages of pudding according to package directions using the quantity of milk recommended for a pie.
• Pour the prepared pudding into cooled graham cracker crust. Chill pie for at least 30 minutes before serving.
• Garnish the pie with 10 dollops of whipped topping. Slice the pie so each serving includes some of the cream topping.

GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
• Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.
• Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ inch of space from the top of the pan.
• Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25-30 minutes.
• Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
• In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
• Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
• In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
• Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
• Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
• Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.
• Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva® Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops.
• Cut the pie into 6-8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
• Enjoy!

CHOCOLATE ICEBOX PIE

Steps:

• Heat milk in a 3 quart saucepan over medium heat until it begins to bubble around the edges (DO NOT BOIL).
• Remove from heat and whisk in the chocolate morsels until melted.
• Cool slightly.
• Stir together cold water and cornstarch until dissolved.
• Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. Be careful not to overcook.
• Remove from heat and whisk in butter.
• Spoon mixture into pie crust.
• Cover and chill at least 8 hours.
• Beat whipping cream at high speed with a mixer until foamy. Gradually add sugar and beat until soft peaks form.
• Spread whipped cream evenly over pie filling.
• Sprinkle with pecans and candy bar pieces.

CHOCOLATE ICEBOX PIE

Steps:

• Combine chopped chocolate or chocolate chips and ½ cup (118ml) of heavy cream in a large microwave-safe bowl. Transfer to the microwave and heat in 20-25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth.²
• Once chocolate is melted, stir in instant coffee, if using. Set aside and allow chocolate mixture to cool for at least 25 minutes or until no longer warm to the touch.
• Meanwhile, prepare your whipped cream. Combine remaining 1 cup (236ml) heavy cream and ¼ cup (38g) powdered sugar in a clean, medium-sized bowl and use an electric mixer to beat to stiff peaks (until mixture is thick and fluffy and resembles Cool Whip). Set aside.
• Place your cream cheese in a large bowl and pour cooled ganache over top. Use electric mixer to stir together until well combined and smooth and creamy.
• Add remaining ¾ cup powdered sugar (112g), sour cream, and vanilla extract and stir until completely combined.
• Add whipped cream that you prepared in step 3 to the bowl and use a spatula to fold in by hand until all ingredients are well incorporated.
• Spread filling into chilled Oreo crust, using a spatula to smooth the top.
• Transfer pie to refrigerator and allow to chill for 6 hours or overnight.
• Slice, serve, and enjoy! If desired top with additional whipped cream.

CHOCOLATE STRAWBERRY CRUNCH ICEBOX CAKE

Steps:

• Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.
• Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.
• Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.
• Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.

CHOCOLATE ICEBOX PIE

Steps:

• 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.
• 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.

CHOCOLATE ICEBOX PIE

Steps:

• First, things first, get a store bought cookie or graham cracker crust or make your own. Now, for the filling. Start with the hot water, cocoa, and vanilla. Combine them all together in a small bowl. Set that aside for now. Next, get the chocolate chunks. Put them in a microwave safe bowl and microwave on high for 1 minute. Stir the chocolate until it's all melted, then let it cool for a while, about 10-15 minutes. (You can also melt the chocolate on the stovetop over low heat.) Now combine the cream, sugar and salt together. Whip the mixture with a stand mixer or a hand mixer until soft peaks form. Now, get the cocoa, hot water and vanilla we already mixed together. Stir this mixture into the melted chocolate until well combined. Now, comes the folding part. Get a whisk and use it to gently fold the chocolate mixture into the whipped cream. No white streaks should be left. The chocolate should be completely mixed in. Get your cookie crust, (store bought or homemade). If you made a homemade crust, just make sure it is cool before adding the filling. Spread the filling out evenly in your crust. This pie needs at least 1 hour of refrigerator time before serving, or until the pie filling is firm. For extra decadence, top this pie with sweetened whipped cream and chocolate shavings. Yum!

EASY CHOCOLATE ICEBOX CAKE

Steps:

• Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
• Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
• Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
• Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.