Chocolate Icebox Pie Recipe Hershey Recipe For Stuffed
ICEBOX HERSHEY® BAR CHOCOLATE PIE
Prepare to be blown away by how easy it is to make this smooth and creamy chocolate icebox pie. It's a chocolate lover's dream!
Provided by Macheesmo
Categories Dessert
Time 4h50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Fit pie crust into a 9-inch pie plate and bake according to package instructions for a one-crust pie. Cool completely, about 30 minutes.
- Meanwhile, add milk and 7 oz Hershey's® milk chocolate to a small pot and melt over low heat, stirring occasionally to prevent scalding. Do not simmer.
- In a medium bowl, whisk together water and cornstarch. Then add sweetened condensed milk, eggs and vanilla. Slowly pour hot melted chocolate into this mixture, whisking constantly.
- Transfer chocolate mixture back to medium pot and place over low heat. Cook, stirring constantly, for 3-4 minutes until mixture thickens and coats the back of a spoon.
- Carefully pour chocolate pie filling into your baked crust and let cool at room temperature for 10 minutes.
- Transfer pie to the fridge to cool completely (at least 4 hours). Serve topped with whipped cream and extra chocolate bar pieces.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 100 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 42 g, TransFat 0 g
EASY CHOCOLATE ICEBOX PIE
Easy to make, 3 ingredient dessert! An infusion of chocolate flecks suspended in a lightly flavored chocolate cream. Makes an excellent summertime dessert!
Provided by lgcoffin
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate bar in a double boiler or in microwave.
- Allow to cool, but not harden.
- Gently fold chocolate into cool whip.
- Spoon into graham cracker crust.
- Refrigerate for 2 hours or more.
Nutrition Facts : Calories 180.3, Fat 14.3, SaturatedFat 12.3, Sodium 14.2, Carbohydrate 13.1, Sugar 13.1, Protein 0.7
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- Preheat the oven to 375°F. Lightly grease a 9" pie pan., 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.
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- Stir the chocolate until completely melted, and let cool for several minutes., Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form., Stir the cocoa mixture into the melted chocolate., Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain., Spread the filling evenly into the cooled crust., Refrigerate the pie for at least 1 hour before serving, or until the filling is firm., For the topping, whip the cream and sugar together until the mixture is as firm (or soft) as you like., Slice the pie, and top each serving with a dollop of whipped cream and a chocolate curl, if desired.
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