Description
Indulge in the creamy, rich goodness of this Chocolate Icebox Pie. A luscious chocolate custard filling nestled in a graham cracker crust, topped with fluffy whipped cream, chocolate shavings, and crunchy pecans. A decadent treat for any occasion!
Ingredients
Units
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
- Make Crust – Preheat oven to 375 degrees F. Combine graham cracker crumbs, butter, and sugar. Pat mixture into a pie dish and bake for 8 minutes. Cool.
- Make Filling – Combine sugar, salt, flour in a saucepan. Add melted chocolate, milk/cream, water, egg yolks. Cook until thickened. Add butter and marshmallows. Cool. Fill crust. Chill.
- Whip Cream – Whip cream with sugar until fluffy. Spread on pie, top with chocolate shavings and pecans. Chill before serving.
Notes
- You will also need: small and medium mixing bowls, 9-inch pie plate or dish, small saucepan, whisk, electric mixer, spatula, grater.
- This recipe was tested with both regular and kosher marshmallows. Feel free to use kosher marshmallows for a ‘rocky road’ effect.
Nutrition
- Serving Size: 1 slice
- Calories: 382 kcal
- Sugar: 16g
- Sodium: 160mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 106mg
