Chocolate Icebox Pie

star rating (31) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie

Recipe photo

With a graham cracker crust and a simple chocolate cream filling, this pie is a breeze to put together in the high heat of summer.

Chocolate Icebox Pie

star rating (31) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie
Published: 03/12/2012



  • 1 1/4 cups finely crushed graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon, optional; for enhanced flavor
  • 5 tablespoons unsalted butter, melted




see this recipe's blog »

1) Preheat the oven to 375°F. Lightly grease a 9" pie pan.

2) To make the crust: Combine the ingredients, and press the mixture into the bottom and up the sides of the pan. Freeze the crust for 15 minutes (this will prevent over-browning), then bake for 8 to 10 minutes, until it's lightly browned around the edges. Remove from the oven and cool completely.

3) To make the filling: Combine the hot water, cocoa, and vanilla in a small measuring cup and set aside.

4) Microwave the chocolate chunks on high for 1 minute, stir until completely melted, and let cool for several minutes. Or melt over low heat on the stovetop.

5) Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form.

6) Stir the cocoa mixture into the melted chocolate.

7) Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain.

8) Spread the filling evenly into the cooled crust.

9) Refrigerate the pie for at least 1 hour before serving, or until the filling is firm.

9) For the topping, whip the cream and sugar together until soft peaks form. If you're using whipped cream stabilizer, whisk together the sugar and stabilizer before adding to the cream.

Yield: 9" pie, 8 to 10 servings.

11) Slice the pie, and top each serving with a dollop of whipped cream and a chocolate curl, if desired.


1 234  All  
  • star rating 10/09/2014
  • Eddie3958 from KAF Community
  • This is a very creamy chocolate pie. It is also very easy to make. It has become our favorite.
  • star rating 07/10/2014
  • bakeraunt from KAF Community
  • I like being able to read the reviews before I try a recipe. For this one, I followed the advice to use half semi-sweet chocolate and half bittersweet (60%). Ghirardelli was what I had on hand. I also added 1 tsp. of espresso powder to the double dutch cocoa, and I used 3 Tbs. of sugar in the whipping cream rather than 1 Tbs. I also used the from scratch graham cracker crust version but omitted the cinnamon. The pie is very light and truly scrumptious. It's perfect for dessert in the hot summer.
  • star rating 06/02/2014
  • darla10 from KAF Community
  • I make this in my blendtek blender and it always comes out great. I melt and chocolate and let it cool along with the hot water and cocoa mixture. I then add all the ingredients together and it mixes up perfectly in about 15 seconds. We have added orange liqueur as a flavor and also a bit of expresso powder another time, both turned out well. Of course the original recipe is great on its' own.
  • star rating 03/31/2014
  • jennykensington from KAF Community
  • I absolutely love the taste of this pie but after trying it 5 times, I have yet to figure out a way to make the consistency of the filling nice and smooth. The warm chocolate mixture hardens as it's poured into the cold whipped cream and makes the filling have chunks of chocolate. Is the key to let the chocolate mixture come to room temperature before mixing it into the whipped cream?
    I am sorry the consistency has not been the best! Yes, the chocolate could be a little too warm to be introduced to the cool whipped cream. Another option is to add a little of the whipped cream to the chocolate to help cool it down and then introduce the chocolate mixture to the whipped cream. This is called tempering. Good luck! Elisabeth@KAF
  • star rating 12/15/2013
  • Lucy from New York
  • Chocolate mixture seized up after adding the cocoa mixture into the cooled melted chocolate. Little chocolate clumps were visible when whisked into the whipped cream. Tasted good, but did not care for the look or texture due to the chocolate clumps. Not sure what I could do differently to avoid the clumping of the chocolate .
    Did you sift your cocoa and use a whisk to incorporate the cocoa into the chocolate? Betsy@KAF
  • star rating 10/28/2013
  • Antonio Christopher Dittmann from Vashon, WA
  • Rich in flavor, yet light in texture. This recipe is as easy and foolproof as it gets! The result is a scrumptuous, almost decadent dessert, depending on the chocolate you use. (I favor Ghirardelli 60% chocolate chips, and Bensdorp Dutch-process Cocoa, which is available from KAF). If you need to be a bit less fussy, you can put the chocolate chips, the cocoa, and the hot water into the top of a double boiler and melt together. I find this faster than the recommended technique with absolutely no difference in result. Be sure to hold the vanilla till the chocolate has completely melted and has been taken off heat a couple of minutes to cool. Otherwise, the vanilla will denature, leaving a bitter, burnt flavor. My mother used to make this pie when we were children. Hers was done differently, and I hate to say it, this one runs rings around mom's recipe.
  • star rating 07/12/2013
  • gosz from KAF Community
  • THis pie is delicious. I used some Pecan Sandies shortbread cookies whizzed in the food processor for 1 cup of the crumbs, since I was short on graham crackers. I am glad the recipe gives weight as well as volume, because when I added the additional 1/4 cup of graham crumbs, the total was nowhere near the 177 g specified. I added crumbs until I had 177g. I also used only 4 Tb butter since the shortbread is richer, and I was afraid the crust would slump when baked if it had too much fat. The crust came out perfect. Although I?m not a fan of cinnamon with chocolate, I used it and the flavor was fabulous. Not noticeably cinnamon, just delicious.
  • star rating 06/24/2013
  • lari29 from KAF Community
  • Fabulous! Easy to put together. I used Guittard disks from Williams Sonoma - 50/50 of bittersweet and milk and used the all purpose cocoa. I'm glad that I didn't use all bittersweet - I think it would have been way too intense. Will make again! It's less time intensive compared to the chocolate cream pie and still just as good!
  • star rating 01/12/2013
  • Susan from Chicago
  • I made this for a birthday party, and it was over the top delicious! It was so easy to make, and so yummy -- plan to take it to a party where it will all get eaten up, or the leftovers will kill you!
  • star rating 12/23/2012
  • M P from Elgin, IL
  • Fantastic!
1 234  All  

Related recipes