Description
A classic Chocolate Icebox Pie featuring a flaky graham cracker crust filled with a rich, creamy chocolate custard topped with marshmallows and a touch of pecans. This no-bake chilled dessert is perfect for hot days and makes for an indulgent yet refreshing treat.
Ingredients
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 (about 1.75 ounces)
- 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
Topping
- 1 cup heavy whipping cream
- Semisweet chocolate for grating
- 2 tablespoons chopped pecans
Instructions
- Prepare and bake the crust: Preheat your oven to 375°F. In a mixing bowl, combine the graham cracker crumbs, 5 tablespoons of room-temperature unsalted butter, and 1/4 cup granulated sugar until the mixture is well blended and resembles wet sand. Press this crumb mixture evenly into the bottom and sides of a pie plate. Bake the crust for 8 minutes until set and lightly golden. Remove from oven and allow to cool completely.
- Make the chocolate filling: In a saucepan, combine 2/3 cup plus 2 tablespoons granulated sugar, salt, and flour, mixing well. Melt the 1 3/4 squares of unsweetened chocolate separately, then add it to the sugar mixture. Gradually stir in the evaporated milk or ½ cup heavy whipping cream and the 2 lightly beaten egg yolks. Cook this mixture over medium heat, stirring constantly, until the filling thickens to a pudding-like consistency. Remove from heat and quickly stir in the 1/4 cup unsalted butter and the 2 cups of small marshmallows until melted and evenly incorporated.
- Assemble and chill: Pour the warm chocolate filling into the cooled graham cracker crust and smooth the top. Refrigerate the pie for at least 8 hours or overnight to set thoroughly.
- Prepare topping and garnish: Before serving, whip 1 cup heavy whipping cream until stiff peaks form. Spread or pipe the whipped cream atop the chilled pie. Grate semisweet chocolate over the cream and sprinkle with 2 tablespoons chopped pecans for added texture and flavor.
Notes
- For best texture, ensure the crust is fully cooled before adding the filling to prevent sogginess.
- You can substitute evaporated milk with half-and-half or whole milk for a lighter filling, but cream results in a richer pie.
- Use small marshmallows for even melting; if using large marshmallows, chop them before adding.
- Extra whipped cream can be stored in the fridge and used as a topping for other desserts.
- To make the crust gluten-free, substitute graham crackers with a gluten-free alternative.
- Ensure the pie remains refrigerated and consume within 3 days for optimal freshness.
