Chocolate Icebox Pie Food

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.

LUBY'S CAFETERIA'S CHOCOLATE ICEBOX PIE

Steps:

• In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
• Bring to a boil over medium heat.
• In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
• Stir in remaining 1/2 cup milk.
• Whisk in egg yolks and vanilla until well blended.
• Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
• Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
• Add mashmallows and stir until marshmallows are melted and mixture is smooth.
• Pour into pie shell.
• Press plastic wrap diretly onto filling.
• (This prevents the formation of a tough, dry"skin" while cooling).
• Refrigerate at least 2 hours.
• Remove plastic wrap and top with whipped cream.
• Garnish with chocolate curls.
• ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.

CHOCOLATE ICE BOX PIE

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.

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.

LUBY'S CHOCOLATE ICE BOX PIE

Steps:

• In a large, heavy bottom saucepan, bring 2 cups milk, sugar, chocolate and butter to a boil. Remove from heat.
• Whisk together cornstarch, remaining milk, egg yolks and vanilla. Off the heat, add this to the cooked mixture, stirring constantly.
• Return to heat, adjusting the burner to low. Mix with wire whisk until thick and smooth.
• Stir in marshmallows and continue stirring until melted.
• Pour into pie shell. Pat plastic wrap onto top of pie to avoid cracking and refrigerate for several hours or overnight.

EASY CHOCOLATE ICEBOX PIE

Steps:

• Melt chocolate bar in a double boiler or in microwave.
• Allow to cool, but not harden.
• Gently fold chocolate into cool whip.
• Spoon into graham cracker crust.
• Refrigerate for 2 hours or more.

CHOCOLATE ICEBOX PIE

Steps:

• Heat milk in a 3 quart saucepan over medium heat until it begins to bubble around the edges (DO NOT BOIL).
• Remove from heat and whisk in the 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. Be careful not to overcook.
• Remove from heat and whisk in butter.
• Spoon mixture into pie crust.
• Cover and chill at least 8 hours.
• Beat whipping cream at high speed with a mixer until foamy. Gradually add sugar and beat until soft peaks form.
• Spread whipped cream evenly over pie filling.
• Sprinkle with pecans and candy bar pieces.

CHOCOLATE-HAZELNUT ICEBOX CAKE

Steps:

• Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
• Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
• Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.
• Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.

GRASSHOPPER ICEBOX PIE

Steps:

• Place the chocolate wafer cookies in a food processor along with the salt; process until the cookies are the texture of smooth sand. Transfer the cookie crumbs to a bowl and set aside.
• Melt the chocolate chips in the top of a double boiler or in a microwave. Whisk in the coconut oil and 1 tablespoon of the crème de menthe until smooth.
• Stir 2/3 cup of the chocolate mixture into the cookie crumbs until combined. Press the crumbs evenly into the bottom and up the sides of a 10-inch pie dish. Use the bottom of a measuring cup to tightly pack the crumbs to form the crust. Freeze for 10 minutes to set the crust.
• With a small offset spatula, spread the remaining chocolate mixture over the base of the crust and 1/2 inch up the sides. Freeze for another 10 minutes to set the chocolate.
• In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, confectioners' sugar and the remaining 1/4 cup crème de menthe on high speed until stiff peaks form. Spoon the whipped filling onto the pie. Freeze for at least 4 hours or overnight to set completely. Remove from the freezer twenty minutes before serving.
• When ready to serve, drizzle the pie with chocolate syrup and garnish with mint leaves.

CHOCOLATE CHERRY ICEBOX CAKE

Steps:

• Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
• Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
• Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
• Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
• For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
• Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.

CHOCOLATE ICEBOX PIE

Steps:

• Start with the crust. Crumble the cookies into the workbowl of a food processor and process to crumbs. This will give you about 2 cups. Put them in a bowl and mix in the melted butter. Press the crumbs evenly over the bottom and up the sides of a 9-inch pie pan. Chill.
• Get busy making the filling. Sift the sugar, cornstarch, flour, salt, and cinnamon together into a bowl and set aside. Combine the chocolate chips and milk in a saucepan and set it over medium heat, stirring constantly. As soon as the chips are melted, pull the pan off the heat and pour half of the chocolate mixture into the dry ingredients. Mix well.
• Whisk the yolks and vanilla together in a bowl and pour into the remaining chocolate in the saucepan. Stir it around and then add the chocolate and dry ingredient mixture. Set the saucepan back over medium heat and whisk like crazy. Once the mixture starts to thicken, keep whisking and cooking for 2 minutes. Pour the chocolate filling into a bowl to cool for 10 minutes; then dump it into the pie shell and level the top. Chill for several hours in the fridge. Cut into wedges and serve slathered with whipped cream.

CHOCOLATE ICEBOX CAKE

Steps:

• Add milk gradually to cream cheese in large bowl, beating after each addition until blended. Add dry pudding mix and melted chocolate; beat 1 min. Stir in COOL WHIP.
• Line 8x4-inch pan with parchment, with ends of parchment extending over sides. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining cookies. Refrigerate overnight.
• Use parchment handles to remove dessert from pan before slicing to serve.

CHOCOLATE TURTLE ICEBOX CAKE

Steps:

• Reserve 3 Tbsp. caramel sauce, and 2 Tbsp. each melted chocolate and nuts for later use.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Add remaining melted chocolate and half of the COOL WHIP; mix well. Spread 1/2 cup pudding mixture onto bottom of 13x9-inch dish.
• Cover evenly with 6 graham crackers. Spread 3 Tbsp. of the remaining caramel sauce evenly onto graham crackers in dish; sprinkle with 1/3 of the nuts. Top with 1/3 of the remaining pudding mixture. Repeat layers twice.
• Top dessert with remaining COOL WHIP. Drizzle with reserved caramel sauce and melted chocolate; sprinkle with reserved nuts.
• Refrigerate overnight.

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!