No-Bake Chocolate Icebox Pie
No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.
This icebox pie is made really easily, and is a natural make-ahead dessert. Chocolate is a family favorite flavor, and the buttermilk here adds a beautiful slight tang to counter all the sweetness!
Are you guys ready for Summer weather yet? We definitely are! It’s been rain rain rain here, and it’s driving me nuts. I’m so ready for the warm sunshine, a summer breeze, and great summer desserts!
Hey guys, it’s Amanda from The Chunky Chef. I love being a contributor here on TSRI, and will be here sharing some of my favorite recipes each month! I look forward to bringing some of my midwestern flair and enjoying some treats together.
You have some options here in terms of some of the ingredients. Since our panggangan is out of commission, I went with a pre-made chocolate cookie crust (which doesn’t require baking), but a homemade version is even better. That does require baking to help it hold together, but it’s a short baking time. I also use frozen whipped topping that’s been thawed, both in the pie filling itself and on top of the pie. If you’d prefer to use homemade ingredients, whip up a big batch of homemade whipped cream with a little sugar.
To do that, add your mixing bowl and beaters to the freezer for about 10 minutes to get them chilled. Get the bowl and beaters all set up, and add 2 cups heavy whipping cream, 2 tsp vanilla extract, and 1/2 cup powdered sugar to the bowl. Beat on low speed at first, then increase to about med-high speed until stiff peaks form. That means when you hold the beater with some whipped cream upside down, it still forms a peak and doesn’t slump down.
The chocolate ganache drizzle on top is optional, but SO recommended! If you’re worried about making a ganache, it’s actually incredibly easy, and I’ll detail exactly how to do it down in the recipe below.
Helpful Tips to make No-Bake Chocolate Icebox Pie:
- Buttermilk gives this pie a little flavor dimension and a touch of tang, but if you don’t have it or don’t like it, regular milk definitely works as well.
- Since this chocolate pie is frozen, you’ll want to set it out about a hour or so before you want to serve, just so that it’s easier to cut and eat.
- Optional toppings would be chopped chocolate peanut butter cups, salted peanuts, fresh raspberries, other chopped chocolate candies, etc.
What you will need to make No-Bake Chocolate Icebox Pie:
- Food Processor – the easiest way to crush the cookies for the crust. The smaller size means less used counter space!
- Offset spatula – perfect for smoothing the filling into the pie crust, this spatula has SO many uses.
- Hand Mixer – if you’re making homemade whipped cream, you’ll need a great mixer!
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite no-bake recipes:
Extreme Reese's Peanut Butter No-Bake PieStrawberry Shortcake No-Bake Icebox Cake
Lemon Cloud No-Bake Icebox Cake
No-Bake Summer Berry Icebox Cake
Yield: 8
No-Bake Chocolate Icebox Pie
No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.
prep time: 10 MINScook time: 8 MINStotal time: 18 mins
Ingredients
- 1 1⁄4 cups chocolate wafer cookie crumbs
- 5 Tbs. unsalted butter, melted
- 3 Tbs. sugar
- 2 (3.9 oz) packages chocolate flavored instant pudding and pie filling
- 2 ¾ cups buttermilk
- 1 tsp vanilla extract
- 8 oz frozen whipped topping, thawed
- ½ cup finely chopped or grated German chocolate kafe pieces
- 1 additional cup frozen whipped topping, thawed
- chocolate ganache, see recipe below
Instructions
- Preheat an panggangan to 350°F.
- In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
- Bake until the crust is firm, about 8 minutes. Remove from panggangan and cool completely.
- In a large mixing bowl, combine buttermilk, pudding mix, and vanilla extract. Whisk until well combined and thickened, 1-2 minutes.
- Fold in whipped topping and grated chocolate.
- Pour into cooled pie crust and cover tightly.
- Freeze at least 8 hours, or overnight. Remove from freezer about an hour or so before serving.
- Spread 1 cup of whipped topping over the pie, then drizzle with chocolate ganache.
COOK'S NOTES
- To make chocolate ganache:Add 6 oz finely chopped semi-sweet chocolate to a microwave-safe bowl. Top with 6 oz heavy whipping cream.Microwave 1 minute.Let stand in the microwave for 5 minutes.Whisk together until smooth and velvety.
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