Description
This classic Chocolate Icebox Pie combines a buttery graham cracker crust with a rich, creamy chocolate filling made from melted unsweetened chocolate, evaporated milk, and marshmallows. Chilled to perfection, it’s a no-bake style dessert that sets in the fridge, topped with whipped cream, pecans, and chocolate shavings for an indulgent treat perfect for any occasion.
Ingredients
Scale
For the Crust
- 1 1/3 cups graham cracker crumbs
- 5 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
For the Filling
- 2/3 cup + 2 tablespoons granulated sugar, divided
- 1/8 teaspoon salt
- 5 tablespoons all-purpose flour
- 1 3/4 squares (about 1.75 oz) unsweetened chocolate
- 12 ounces evaporated milk or ½ cup heavy whipping cream (1 can)
- 2 large egg yolks, lightly beaten
- 2 cups small marshmallows
- 1/4 cup unsalted butter
For the Topping
- 1 cup heavy whipping cream
- Semisweet chocolate, for grating
- 2 tablespoons chopped pecans
Instructions
- Make Crust: Preheat your oven to 375°F (190°C). In a medium bowl, combine the graham cracker crumbs, 5 tablespoons of softened unsalted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated with butter and the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8 minutes, then remove it from the oven and let it cool completely before adding the filling.
- Prepare Filling Base: In a medium saucepan, combine 2/3 cup plus 2 tablespoons granulated sugar, 1/8 teaspoon salt, and 5 tablespoons all-purpose flour. Stir these dry ingredients together thoroughly to remove any lumps.
- Add Chocolate and Dairy: Melt 1 3/4 squares (about 1.75 oz) of unsweetened chocolate gently, then add it to the saucepan with the dry mix. Pour in 12 ounces evaporated milk (or substitute with ½ cup heavy whipping cream) and whisk to combine smoothly. Add the lightly beaten 2 egg yolks while stirring to incorporate everything evenly.
- Cook Filling: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens significantly and coats the back of a spoon. This may take around 8-10 minutes. Remove the saucepan from heat.
- Add Butter and Marshmallows: Stir in 1/4 cup unsalted butter until melted and smooth. Then fold in 2 cups small marshmallows, stirring gently to let them start melting into the hot filling for a creamy texture.
- Assemble and Chill: Pour the warm filling into the cooled graham cracker crust and smooth the top with a spatula. Cover the pie loosely and refrigerate for at least 8 hours or overnight to allow the filling to set firm.
- Prepare Topping: Just before serving, whip 1 cup heavy whipping cream until stiff peaks form. Spread or pipe the whipped cream over the chilled pie surface.
- Garnish: Grate semisweet chocolate over the whipped cream and sprinkle 2 tablespoons chopped pecans on top for added texture and flavor.
- Serve: Slice the chilled pie and serve immediately to enjoy a rich, creamy, and refreshing dessert.
Notes
- For a richer taste, substitute evaporated milk with heavy whipping cream in the filling.
- Ensure the crust is fully cooled before adding the filling to prevent melting your filling.
- If you prefer a firmer crust, you can bake it a minute or two longer but watch carefully to avoid burning.
- The marshmallows add creaminess and subtle sweetness; small or mini marshmallows work best for even melting.
- Keep the pie refrigerated until just before serving to maintain texture and freshness.
- Use good quality unsweetened chocolate for the best depth of chocolate flavor.
