Chocolate Icebox Pie

Course: Dessert
Categories: No-Bake, Pie
Source: https://www.kingarthurflour.com/recipes/chocolate-icebox-pie-recipe?utm_content=ec160821-hot-weather-recipes&go=EC160821_R1&trk_msg=RNMH5MIO2JGKB06P9NDG09GL84&trk_contact=71JT042312EJLD1AANT0Q3ML2O&e=bryantasmith%40att.net&utm_source=listrak&utm_medium=email&utm_term=http%3a%2f%2fwww.kingarthurflour.com%2fshop%2flanding.jsp%3futm_content%3dec160821-hot-weather-recipes%26go%3dEC160821_R1&utm_campaign=broadcast

Serving size: one 9" pie
Preparation time: 45 mins
Cooking time: 10 mins

Ingredients
Crust
1 1/4 cups finely crushed graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon, optional; for enhanced flavor
5 tablespoons unsalted butter, melted
Filling
1/3 cup hot water
2 tablespoons King Arthur All-Purpose Cocoa or Double-Dutch Dark Cocoa
1 tablespoon vanilla extract
1 1/3 cups bittersweet chocolate chips, chunks, or disks
1 1/2 cups heavy cream
1 tablespoon granulated sugar
1/8 teaspoon salt
Topping
1 cup heavy cream
2 tablespoons confectioners' sugar

Directions
1. Preheat the oven to 375F. Lightly grease a 9" pie pan.

2. To make the crust: Combine the ingredients, and press the mixture into the bottom and up the sides of the pan. Freeze the crust for 15 minutes (this will prevent over-browning), then bake for 8 to 10 minutes, until it's lightly browned around the edges. Remove from the oven and cool completely.

3. To make the filling: Combine the hot water, cocoa, and vanilla in a small measuring cup and set aside.

4. Microwave the chocolate chunks on high for 1 minute, stir until completely melted, and let cool for several minutes. Or melt over low heat on the stovetop.

5. Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form.

6. Stir the cocoa mixture into the melted chocolate.

7. Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain.

8. Spread the filling evenly into the cooled crust.

9. Refrigerate the pie for at least 1 hour before serving, or until the filling is firm.

10. For the topping, whip the cream and sugar together until the mixture is as firm (or soft) as you like.

11. Slice the pie, and top each serving with a dollop of whipped cream and a chocolate curl, if desired.

12. Yield: 9" pie, 8 to 10 servings.

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