Dessertscountryliving5.0
Hot Chocolate Ice Box Pie
This rich pie is like a cup of cocoa—and it pairs well with one, too!
👥 8 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- saucepan
- bowl
- whisk
- microwave
📝 Preparation Steps
1
Preheat oven to 375°F with the rack in the bottom position. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll pie dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate, fold edges under, trim overhang to 1 inch, and crimp. Freeze ⏱️ 20 minutes.
2
Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans, pressing all the way to the edge. Place on prepared baking sheet. Bake ⏱️ 25 minutes. Carefully remove foil and pie weights, and prick bottom of piecrust several times with a fork. Bake until golden brown, 12 to ⏱️ 15 minutes. Cool completely on a wire rack.
3
Whisk together cocoa, salt, and 1/2 cup cream in a small saucepan. Cook over medium heat, whisking until smooth, 1 to ⏱️ 2 minutes. Melt chocolate in microwave-safe bowl, stirring every ⏱️ 30 seconds, until melted and smooth, about ⏱️ 1 minute. Whisk in cocoa mixture until smooth.
4
Whisk sugar, vanilla, and 1 1/2 cups cream with an electric mixer at medium-high speed until soft peaks form, about ⏱️ 1 minute. Whisk about 1/4 of the whipped cream into the melted chocolate mixture, then fold in the remaining whipped cream. Spoon into piecrust. Refrigerate, uncovered, until set, about ⏱️ 2 hours. Pie can be refrigerated up to 1 day ahead.
5
Beat marshmallow cream and remaining 1 cup cream with an electric mixer on medium-high speed until soft peaks form, ⏱️ 1 minute. Spoon on top of pie. Garnish with chocolate curls and mini marshmallow bits.
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