This cool and creamy Chocolate Chip Icebox Pie will knock your socks off! There’s chocolate goodness from topping to crust!

CHOCOLATE CHIP ICEBOX PIE

Good Friday, my friends! Or shall I say, Great Friday!!! We’ve got a long Holiday weekend ahead of us, it’s the start to college football season (which is a holiday in itself around here!), and I’ve got a chocolate pie to share with you that will literally knock your socks off! Just looking at it will excite you! Chocolate goodness from topping to crust! Yes, I said crust!

xoxo,

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Chocolate Chip Icebox Pie

Chocolate Chip Icebox Pie

  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8
  • Category: Dessert

Description

This cool and creamy Chocolate Chip Icebox Pie will knock your socks off! There’s chocolate goodness from topping to crust!


Ingredients

Crust:

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter-flavored shortening
  • 3 tablespoon ice cold water
  • 1/4 cup mini chocolate chips

Filling:

  • 2 ounces unsweetened chocolate
  • 1/2 cup (1 stick) butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 3 large eggs, separated
  • 8 ounce container whipped topping
  • mini chocolate chips

Instructions

  1. In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or two forks until mixture looks like coarse crumbs. Add the ice water and stir with a wooden spoon until the dough sticks together. Stir in the mini chocolate chips with your hands until mixed throughout. Shape dough into a ball and wrap in clear plastic wrap. Refrigerate dough for at least 1 hour.
  2. Preheat oven to 450°F. Take dough out of the refrigerator and let set for 10 minutes before rolling into a 10-inch round disk. Using a spatula, transfer crust to a lightly greased 9-inch pie pan. Shape into pan and even out the edges.
  3. Bake for 9-11 minutes or until it just starts to brown. If crusts puffs and/or shrinks around the edges, simply use the back of a large spoon to even it back out once you remove the crust from the oven. Let cool on a wire rack while you prepare the filling.
  4. In a medium saucepan over low heat, melt the chocolate and butter. Whisk in the egg yolks then the powdered sugar and vanilla. Whisk constantly over low heat for about 2 minutes or until smooth. Pour into a large bowl to cool slightly.
  5. In a medium bowl, beat the egg whites with a hand-held mixer until light and fluffy. Fold into the chocolate mixture until well combined. Pour chocolate filling into the baked crust and cover with plastic wrap. Refrigerate for 5-6 hours so chocolate can set. Top with whipped topping and sprinkle with mini chocolate chips.
  6. Store in the refrigerator.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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