Chocolate Icebox Pie

Macrayla Evans


Came across this recipe in a magazine a few years ago....since then it has become a family favorite.


★★★★★ 2 votes

20 Min
10 Min


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  • 2/3 c
  • 3/4 c
    semisweet chocolate morsels
  • 1/4 c
    cold water
  • 2 Tbsp
  • 14 oz
    sweetened condensed milk
  • 3 large
    eggs, beaten
  • 1 tsp
    vanilla extract
  • 3 Tbsp
  • 6 oz
    ready-made chocolate crumb piecrust
  • 1 c
    whipping cream
  • 1/4 c
  • 1/2 c
    chopped pecans, toasted
  • 2 Tbsp
    melted butter
  • 1
    (1.55-ounce) hershey milk chocolate candy bar, chopped

How to Make Chocolate Icebox Pie


  1. 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.
  2. Stir together cold water and cornstarch until dissolved.
  3. 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.) ***Should be the consistency of thick pudding.
  4. Remove from heat, and whisk in 3 tablespoons of butter. Spoon mixture into pie crust. Cover and chill at least 8 hours.
  5. To toast pecans, heat oven to 350 deg., melt 2 tablespoons butter, place pecans on a parchment lined baking sheet, drizzle the melted butter over the pecans (stir them up a little to coat), place in oven for 5 minutes. Cool completely before using.
  6. For the whipped cream: It helps if you use a metal bowl and the equipment is cold -- put the beaters and bowl in the freezer before using.

    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 toasted pecans and candy bar pieces.

Printable Recipe Card

About Chocolate Icebox Pie

Course/Dish: Pies, Chocolate
Other Tag: Quick & Easy

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