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Chocolate Icebox Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Chocolate Icebox Pie Recipe

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.

View step-by-step
directions on our blog

At a glance

one 9" pie, 8 servings
Nutrition information


Choose your measure:


  • 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



  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar


  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. Heat the chocolate in a saucepan set over low heat on the stove, or in the microwave in 20-second bursts. Stir the chocolate until completely melted, and let cool for several minutes.
  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.
  10. For the topping, whip the cream and sugar together until the mixture is as firm (or soft) as you like.
  11. Slice the pie, and top each serving with a dollop of whipped cream and a chocolate curl, if desired.

Nutrition Information

  • Serving Size 153g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 590
  • Calories from Fat 410
  • Total Fat 46g
  • Saturated Fat 28g
  • Trans Fat 1g
  • Cholesterol 100mg
  • Sodium 170mg
  • Total Carbohydrate 42g
  • Dietary Fiber 3g
  • Sugars 29g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.