CHOCOLATE ICEBOX PIE
Enjoy this delicious chocolate pie layered with whipped cream and topped with pecans and candy-a wonderful no-bake dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 8h20m
Yield 12
Number Of Ingredients 13
Steps:
- In 3-quart saucepan, heat milk over medium heat until it just begins to bubble around edges (do not boil). Remove from heat; stir in chocolate chips with whisk until melted. Cool slightly.
- In small bowl, stir together cold water and cornstarch until dissolved. Stir cornstarch mixture, condensed milk, eggs and vanilla into chocolate mixture. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute or until mixture thickens and coats the back of a metal spoon. Remove from heat; stir in butter. Spoon into crust. Cover; refrigerate at least 8 hours.
- In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over filling; sprinkle with pecans and chopped candy bar.
Nutrition Facts : Calories 441, Carbohydrate 47 g, Fat 3 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 166 mg
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.
Nutrition Facts : Calories 289 kcal, Carbohydrate 38 g, Cholesterol 24 mg, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, Sodium 500 mg, Sugar 28 g, Fat 14 g, ServingSize 1 pie (10 servings), UnsaturatedFat 0 g
CHOCOLATE ICE BOX PIE
This recipe came in my King Arthur catalog and is a little differant than the others I was able to find. Not to difficult to make and a dark, rich, creamy chocolate. No way it'll be on any diet, but for those special occassions could be just right. Cooking time includes crust and cooling time for pie
Provided by Bonnie G 2
Categories Pie
Time 2h
Yield 1 9" pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F and grease a 9" pie pan.
- CRUST:.
- Combine and mix all ingrediants and press mixture into the bottom and up sides of pan.
- Freeze crust for 15 minutes, then bake for 8-10 minutes, until slightly browned around edges. Remove from oven and cool completely.
- FILLING:.
- Combine hot water, cocoa and vanilla in small measuring cup and set aside.
- Microwave chocolate chunks on high for 1 minute, stir until completely melted, let cool for several minutes.
- Whip cream sugar and salt with a hand or stand mixer until soft peaks form.
- Stir the cocoa mixture into melted chocolate. Using a whisk, fold chocolate mixture into whipped cream until no white streaks remain.
- Spread the filling evenly into the cooled crust, then spread or dollop whipped cream on top.
- Refrigerate pie for at least an hour before serving, or until filling is firm.
Nutrition Facts : Calories 457.8, Fat 32.5, SaturatedFat 19.4, Cholesterol 81.1, Sodium 180.3, Carbohydrate 38.6, Fiber 2.5, Sugar 27, Protein 3.4
CHOCOLATE ICE BOX PIE
From Southern Living 2005, found on myrecipes.com. I found this recipe online after my Dad requested a chocolate icebox pie. I have not tried it yet, just did not want to lose it! I will update after I try it! Cook time does not include chill time, which is at least 8 hours.
Provided by SarahBeth
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.
- Stir together cold water and cornstarch until dissolved.
- Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.).
- Remove from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.
Nutrition Facts : Calories 642, Fat 39.6, SaturatedFat 18.8, Cholesterol 143.7, Sodium 298.3, Carbohydrate 63.6, Fiber 2.3, Sugar 49.8, Protein 10.5
GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate sandwich cookie, granulated sugar, unsalted butter, hot water, dark cocoa powder, vanilla extract, Godiva® Signature Collection Dark Chocolate Mini Bars, heavy cream, granulated sugar, kosher salt, powdered sugar, Godiva® Signature Collection Dark Chocolate Mini Bars, Godiva® Signature Collection Dark Chocolate Mini Bars
Provided by Godiva
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 1080 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 6 grams, Protein 10 grams, Sugar 53 grams
More about "mack eplens chocolate ice box pie recipes"
CHOCOLATE ICEBOX PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (94)Calories 590 per servingTotal Time 1 hr 38 mins
- 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.
- Remove from the oven and cool completely., To make the filling: Combine the hot water, cocoa, and vanilla in a small measuring cup and set aside., Heat the chocolate in a saucepan set over low heat on the stove, or in the microwave in 20-second bursts.
- 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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