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
- 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.
- 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.
- 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.
- 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.
- 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.
- Store in the refrigerator.