Chocolate Icebox Pie is a rich and creamy no-bake pie made with a graham cracker crust and topped with whipped cream. It is a decadent dessert that is easy to put together and the refrigerator does most of the work! Be sure to check out some of my other No-Bake Desserts, too!
What is an Icebox Pie?
An “icebox” simply refers to a non-mechanical refrigerator that was used before electric refrigeration. So, if you have a refrigerator, you can get this pie made! (No freezer needed!)The refrigerator does most of the work, in fact. It’s a perfect dessert for the summer because you don’t have to turn on your oven.
If you love chocolate, then this chocolate icebox pie is what you are looking for. The chocolate filling is made with semi-sweet chocolate and Dutch-processed cocoa for an even darker and richer pie experience.
Crust: You will need about 1 1/2 cups of graham cracker crumbs. That is about 10-12 sheets of graham crackers, crushed. Or, you could buy a 9-inch store-bought crust.
Chocolate: Look for bars of semi-sweet chocolate to chop up and melt. Of course, if you don’t like super dark & rich chocolate desserts, you could use milk chocolate.
Cocoa: Dutch-processed cocoa gives the chocolate icebox pie a richer flavor and a darker color. However, you could use unsweetened cocoa powder in place of the dutch process.
Chocolate Curls: To fancy up the pie, add some chocolate curls on top. You can buy them or make your own! (And they are optional)
How to Pipe Homemade Whipped Topping
It is easy to do when you have the tools! I used an 8B tip. Simply insert the tip into a piping bag, cut off the excess bag above the tip, and then add the whipped topping. I usually set the piping bag into a tall kitchen glass and fill it. Then apply some pressure to the bag and allow the whipped cream to spill onto the icebox pie. Release pressure and lift up. Repeat.
You can also just dollop or spread the whipped topping over the pie! No matter how you decorate, it will be delicious.
Can I Use Store-Bought Whipped Topping?
Yes! I used 2 cups of heavy cream and confectioners sugar to make mine. One cup of heavy cream equals about 2 cups of whipped cream after the cream and sugar are whipped together. (So this recipe yields about 4 cups.)
You’ll need 2 cups of whipped cream for the pie itself, the more for topping. If you opt to use store-bought whipped topping, you’ll need 2 cups to make the icebox pie and more should you want to top it.
How Long will this Pie Last?
This chocolate icebox pie will last up to 5 days in the refrigerator. Make sure it is covered when storing it in the refrigerator.
Can I Freeze Chocolate Icebox Pie?
Sure! If you want to make this pie ahead of time, it’s easy to freeze. After the pie has chilled and set in the refrigerator, cover the pie with both plastic wrap and aluminum foil. It will last about a month in the freezer. I recommend waiting until you are ready to serve the pie before adding the whipped topping decoration.
Creamy No Bake Desserts
Chocolate Icebox Pie
- 1½ cups (10-12 sheets, 126 g) honey graham crackers, finely crushed
- 6 tablespoons unsalted butter, melted
- 2 semisweet (4 ounces each) chocolate bars, roughly chopped
- ¼ cup (62.5 g) hot water
- 2 tablespoons Dutch-processed cocoa powder
- 1 tablespoon vanilla extract
- ⅛ teaspoon kosher salt
- 2 cups (476 g) heavy cream
- ¼ cup (31 g) confectioners' sugar
- chocolate curls, for topping (optional)
- Add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
- Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
- To a large microwave-safe bowl, add the chopped chocolate. Heat in 30-second increments, stirring in between until smooth and creamy. Set aside to cool slightly (3-5 minutes).
- In a separate small bowl combine hot water, cocoa powder, vanilla, and salt. Mix well.
- Add the hot water mixture to the melted and cooled chocolate. Mix well. (It should have a ganache-like texture.)
- To a large mixing bowl, add heavy cream. Start mixing with an electric mixer at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners’ sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
- Add half of the whipped cream mixture into the chocolate mixture and gently fold until completely combined. (You should not see any white streaks.) Chill the other half of the whipped cream mixture for topping later. (We put ours in a piping bag.)
- Spread the chocolate mixture on top of the graham cracker crust.
- Refrigerate the pie for at least 2 hours, or until set. Serve topped with the remaining whipped topping. I piped mine with an 8B tip from Wilton. You can also spread a smooth layer or dollop the whipped topping.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.