Easy Chocolate Icebox Pie Recipe Recipe For Banana

EASY CHOCOLATE ICEBOX CAKE

Steps:

• Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
• Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
• Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
• Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

CHOCOLATE BANANA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
• Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
• Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
• Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

CHOCOLATE ICEBOX PIE

Steps:

• Combine chopped chocolate or chocolate chips and ½ cup (118ml) of heavy cream in a large microwave-safe bowl. Transfer to the microwave and heat in 20-25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth.²
• Once chocolate is melted, stir in instant coffee, if using. Set aside and allow chocolate mixture to cool for at least 25 minutes or until no longer warm to the touch.
• Meanwhile, prepare your whipped cream. Combine remaining 1 cup (236ml) heavy cream and ¼ cup (38g) powdered sugar in a clean, medium-sized bowl and use an electric mixer to beat to stiff peaks (until mixture is thick and fluffy and resembles Cool Whip). Set aside.
• Place your cream cheese in a large bowl and pour cooled ganache over top. Use electric mixer to stir together until well combined and smooth and creamy.
• Add remaining ¾ cup powdered sugar (112g), sour cream, and vanilla extract and stir until completely combined.
• Add whipped cream that you prepared in step 3 to the bowl and use a spatula to fold in by hand until all ingredients are well incorporated.
• Spread filling into chilled Oreo crust, using a spatula to smooth the top.
• Transfer pie to refrigerator and allow to chill for 6 hours or overnight.
• Slice, serve, and enjoy! If desired top with additional whipped cream.

BANANA ICEBOX PIE

Steps:

• - Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack before filling. -In a large bowl, mash 2 bananas until smooth. Stir in condensed milk, vanilla, and a pinch of salt. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into banana mixture. Transfer to crust, cover with plastic, and freeze until firm, at least 12 hours. - Cut remaining 2 bananas lengthwise into 1/4-inch thick slices. Layer banana slices on top of pie. Just before serving, sprinkle sugar evenly over bananas. Use a kitchen torch to caramelize sugar. Return pie to freezer for a few minutes if becomes too soft.

CHOCOLATE ICEBOX PIE

Steps:

• First, things first, get a store bought cookie or graham cracker crust or make your own. Now, for the filling. Start with the hot water, cocoa, and vanilla. Combine them all together in a small bowl. Set that aside for now. Next, get the chocolate chunks. Put them in a microwave safe bowl and microwave on high for 1 minute. Stir the chocolate until it's all melted, then let it cool for a while, about 10-15 minutes. (You can also melt the chocolate on the stovetop over low heat.) Now combine the cream, sugar and salt together. Whip the mixture with a stand mixer or a hand mixer until soft peaks form. Now, get the cocoa, hot water and vanilla we already mixed together. Stir this mixture into the melted chocolate until well combined. Now, comes the folding part. Get a whisk and use it to gently fold the chocolate mixture into the whipped cream. No white streaks should be left. The chocolate should be completely mixed in. Get your cookie crust, (store bought or homemade). If you made a homemade crust, just make sure it is cool before adding the filling. Spread the filling out evenly in your crust. This pie needs at least 1 hour of refrigerator time before serving, or until the pie filling is firm. For extra decadence, top this pie with sweetened whipped cream and chocolate shavings. Yum!