Beat the Heat with a Classic No-Bake Chocolate Icebox Pie!

 

 When the oven feels like the last place you want to be, a no-bake dessert is a lifesaver! Today, I'm sharing a recipe for a timeless classic that's always a crowd-pleaser: a rich and decadent Chocolate Icebox Pie.

 

This pie is the epitome of easy indulgence. With a simple graham cracker crust and a creamy, dreamy chocolate filling that sets up beautifully in the refrigerator, it's the perfect make-ahead treat for potlucks, barbecues right here in Ewing, or just a delightful way to cool down on a hot afternoon. Plus, it requires absolutely no baking – win-win!

 

The beauty of an icebox pie is its simplicity. It relies on the chill of the refrigerator to create its perfect texture, making it a fantastic option when you don't want to fuss with finicky pastry or lengthy baking times. This chocolate version is a guaranteed hit with chocolate lovers of all ages.

 

What You'll Need:

 

For the Crust:

 

1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)

⅓ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Chocolate Filling:

 

1 (14 ounce) can sweetened condensed milk

½ cup unsweetened cocoa powder

¼ teaspoon salt

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1 ½ cups heavy whipping cream

Optional Garnishes:

 

Whipped cream

Chocolate shavings

Fresh berries

Let's Chill Out and Make Pie!

 

Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or measuring cup to help create a smooth and even crust. Place the crust in the refrigerator to chill while you make the filling.

Prepare the Chocolate Filling: In a large bowl, whisk together the sweetened condensed milk, cocoa powder, and salt until smooth. Stir in the vanilla extract.

Beat the Cream Cheese: In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Combine the Mixtures: Gradually add the chocolate mixture to the cream cheese, beating until well combined and smooth.

Whip the Heavy Cream: In another clean bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.

Fold it All Together: Gently fold the whipped cream into the chocolate cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the whipped cream.

Fill the Crust and Chill: Pour the chocolate filling into the chilled graham cracker crust. Smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.

Serve and Enjoy! Once the pie is firm, remove it from the refrigerator about 15-20 minutes before serving (this allows it to soften slightly). Slice and garnish with whipped cream, chocolate shavings, or fresh berries, if desired. This refreshing Chocolate Icebox Pie is the perfect way to beat the Ewing heat!