The only dessert my children request at Thanksgiving is not the traditional apple pie or pumpkin pie. Rather it is a Chocolate Icebox Pie. You know this is an older recipe with the term “icebox” in it, but sometimes the best recipes came from our grandmothers. This is a homemade pie with possible shortcuts if you want to take them.

Chocolate Icebox Pie

Graham Cracker Crust-

1 1/3 cup graham cracker crumbs
5 Tbsp unsalted butter, room temperature
1/4 cup sugar

In a food processor, crumble about 12 graham crackers into crumbs. Or use already made graham cracker crumbs. Additionally you can skip this step all together and purchase a graham cracker crust. However if you are making from scratch, combine the graham cracker crumbs with the butter and sugar. Pat them into a pie plate using the back of a spoon or your fingers to form a crust. Bake the crust at 375 degrees for 8 minutes. Then allow it to cool completely.

Chocolatey Goodness Filling-

2/3 cup sugar
1/8 tsp sea salt
5 Tbsp flour
1 3/4 squares unsweetened chocolate
1/2 cup heavy whipping cream
2 lg egg yolks, beaten
1 cup water
2 cups mini marshmallows
1/4 cup unsalted butter

In a small saucepan, put the sugar, salt, and flour. Melt the chocolate squares in a bowl in the microwave (for the easiest, time efficient manner). Add the melted chocolate to the dry ingredients in the saucepan. Whisk together as you pour in the heavy whipping cream. Now add the egg yolks and water. Combine well with the whisk. Turn on the heat to medium low and continue to stir for 10-15 minutes. The mixture will become a custard or pudding so stir constantly for the best results. When it sticks in small lumps to the whisk, then remove from heat.

Now add butter and marshmallows. Both will melt in the hot mixture. Combine well and allow the filling to cool. Then pour into prepared and cooled pie crust. Place in refrigerator for at least 6 hours or even overnight to get cold.

Whipped Cream Topping-

1 cup heavy whipping cream
2 Tbsp sugar
Small Hershey chocolate bar (optional)

In a mixing bowl. whip the whipping cream and sugar together with a hand or stand mixer until the cream is light and fluffy. Cover the pie. You can make peaks if you want with a spoon. Grate part of the chocolate bar over the pie to garnish, which is completely optional. Obviously you could use already whipped cream to top the pie like that in a can. However, it does not take but a few minutes to whip it up from scratch. Keep the pie cold until ready to serve.

This Chocolate Icebox Pie will please any chocolate lover for Thanksgiving or any special occasion. We hope you enjoy this recipe.