Godiva Chocolate Icebox Pie Recipes

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.

EASY CHOCOLATE ICEBOX PIE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
• In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
• Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust until it just begins to turn golden in places, about 8 minutes. Remove from oven and set aside to cool.
• Gather the cooled crust and remaining ingredients.
• Prepare both packages of pudding according to package directions using the quantity of milk recommended for a pie.
• Pour the prepared pudding into cooled graham cracker crust. Chill pie for at least 30 minutes before serving.
• Garnish the pie with 10 dollops of whipped topping. Slice the pie so each serving includes some of the cream topping.

BACON AND ONION ROASTED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220ºC).
• Cook bacon in a cast iron skillet until crisp.
• Remove any excess grease, if preferred.
• Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
• Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
• Enjoy!

NO-BAKE SIMPLE JELL-O PUDDING CHOCOLATE PIE RECIPE

Steps:

• BEAT cream cheese, adding 1 cup milk gradually.
• ADD ⅔ cup cold milk and whip until thick, then ADD JELL-O Chocolate Pudding.
• POUR mixture into pie crust and let chill.
• SERVE with whipped topping or chocolate shavings! (optional)

CHOCOLATE ICEBOX PIE

Steps:

• Preheat oven to 375 degrees F. In a small mixing bowl, combine graham cracker crumbs, butter, and sugar. Stir to blend ingredients until all crumbs are evenly moistened by the butter.
• Pat the graham cracker mixture evenly into a pie plate or dish using the back of a spoon, covering the bottom and sides of the dish completely to form a crust.
• Bake the crust for 8 minutes in the oven till crust hardens. Cool before filling.
• Combine 2/3 cup of sugar, salt, and flour in a small saucepan. Melt chocolate squares (the easiest way is to melt it in a small dish in the microwave), then add the melted chocolate to the dry mixture along with the evaporated milk or cream. Whisk together to blend ingredients.
• Add 1 cup of water and beaten egg yolks, whisk again. Turn heat to medium low and continue to whisk for 10-15 minutes. The mixture will heat slowly and take on a thicker consistency and become a custard. Don't leave the pan alone for very long or the custard will burn/congeal to the bottom of the pan. Continue whisking until the custard thickens and begins to stick to the whisk in small lumps. Remove from heat.Melt in the butter, then whisk in the marshmallows, which will melt into the custard. Let mixture return to room temperature.
• Fill cooled graham cracker crust with the custard.Place pie uncovered in the refrigerator and chill for at least 6 hours till set (preferably overnight).
• At least 1 ½ hours before serving, combine 1 cup of heavy whipping cream and 2 tbsp sugar in a medium mixing bowl. Whip on medium high for a few minutes until the cream is light and fluffy.Spread the freshly whipped cream on top of the pie with a spatula. If you have more time and want a more elegant presentation, you can pipe the cream across the top of the pie with a star tip.
• Grate semisweet chocolate into 2-3 tbsp of chocolate shavings.
• Sprinkle the chocolate shavings onto the top of the pie, along with 2 tbsp chopped pecans.
• Chill for at least 1 hour longer before serving.

GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
• Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.
• Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ inch of space from the top of the pan.
• Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25-30 minutes.
• Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
• In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
• Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
• In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
• Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
• Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
• Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.
• Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva® Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops.
• Cut the pie into 6-8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
• Enjoy!