Chocolate Icebox Pie
I actually developed the recipe for this Chocolate Icebox Pie over a year ago and am pretty embarrassed that I’m just now getting around to sharing it with you. A big part of the hold-up was that I didn’t know what to actually call it. It’s not quite a no-bake cheesecake, certainly not a pudding, and I already have a popular classic Chocolate Pie that’s made very differently, so that’s not it either. So, for the past year, I’ve just been keeping this one to myself while it sat in a nameless limbo. Well, not quite to myself. I’ve made it dozens of times and it’s actually become one of my family’s favorite no bake desserts. I’m not sure who first referred to it as an Icebox Pie, but the name stuck. It’s appropriate, too, as the whole pie can be made without an oven and needs a refrigerator (/icebox?) to firm up.
This chocolate icebox pie tastes like a light and airy cross between cheesecake and chocolate truffles. The texture is creamy and light, thanks to a generous amount of homemade whipped cream that we’ll be folding into the rich chocolate batter. You’ll dirty a few dishes making this one but I promise it’s worth it.
Tips for Making Chocolate Icebox Pie
A store-bought pre-made Oreo crust will be too small to hold all of the filling that this pie makes, and you will have leftover filling if you opt to use one of those. To make the chocolate portion of this icebox pie, you need to make a simple chocolate ganache. It’s simple enough, but make sure you only heat the chocolate and cream in short bursts and stir well in between. Otherwise you could seize your chocolate, leaving you with a lumpy, unusable mess. This recipe calls for ¾ teaspoon of instant coffee (stirred in with the chocolate). It’s optional, but please note that adding it will not make your icebox pie taste like coffee. It deepens and enhances the chocolate flavor, instead. I recommend an electric mixer for this recipe. You will need to whip up some homemade whipped cream (which helps give the pie its light and airy texture) and doing this by hand is possible, but takes forever. If you’re a real chocoholic, substitute the whipped cream topping for chocolate whipped cream instead! I chill this pie in the refrigerator, but it can be kept in the freezer for a frozen Chocolate Icebox Pie instead, if you prefer.
Overall, this is really a pretty simple pie. While you could take some shortcuts (using store-bought whipped cream instead of homemade, using a pre-made crust, etc.), it’s the homemade touches that really put this recipe over the top.
Enjoy!
Other Recipes You Might Like:
Peanut Butter Pie Chocolate Pie Chocolate Icebox Cake Strawberry Cream Cheese Pie
Be sure to check out my Chocolate Icebox Pie video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
