This Chocolate Icebox Pie is incredible any time of the year but it’s especially nice in the hot summer months — you can make it without ever turning on your oven! A rich and creamy whipped chocolate filling served in a crisp chocolatey Oreo Crust!
Chocolate Icebox Pie
I actually developed the recipe for this Chocolate Icebox Pie over a year ago and am pretty embarrassed that I’m just now getting around to sharing it with you.
A big part of the hold-up was that I didn’t know what to actually call it. It’s not quite a no-bake cheesecake, certainly not a pudding, and I already have a popular classic Chocolate Pie that’s made very differently, so that’s not it either.
So, for the past year, I’ve just been keeping this one to myself while it sat in a nameless limbo. Well, not quite to myself. I’ve made it dozens of times and it’s actually become one of my family’s favorite no bake desserts. I’m not sure who first referred to it as an Icebox Pie, but the name stuck. It’s appropriate, too, as the whole pie can be made without an oven and needs a refrigerator (/icebox?) to firm up.
This chocolate icebox pie tastes like a light and airy cross between cheesecake and chocolate truffles. The texture is creamy and light, thanks to a generous amount of homemade whipped cream that we’ll be folding into the rich chocolate batter.
You’ll dirty a few dishes making this one but I promise it’s worth it.
Tips for Making Chocolate Icebox Pie
- A store-bought pre-made Oreo crust will be too small to hold all of the filling that this pie makes, and you will have leftover filling if you opt to use one of those.
- To make the chocolate portion of this icebox pie, you need to make a simple chocolate ganache. It’s simple enough, but make sure you only heat the chocolate and cream in short bursts and stir well in between. Otherwise you could seize your chocolate, leaving you with a lumpy, unusable mess.
- This recipe calls for ¾ teaspoon of instant coffee (stirred in with the chocolate). It’s optional, but please note that adding it will not make your icebox pie taste like coffee. It deepens and enhances the chocolate flavor, instead.
- I recommend an electric mixer for this recipe. You will need to whip up some homemade whipped cream (which helps give the pie its light and airy texture) and doing this by hand is possible, but takes forever.
- If you’re a real chocoholic, substitute the whipped cream topping for chocolate whipped cream instead!
- I chill this pie in the refrigerator, but it can be kept in the freezer for a frozen Chocolate Icebox Pie instead, if you prefer.
Overall, this is really a pretty simple pie. While you could take some shortcuts (using store-bought whipped cream instead of homemade, using a pre-made crust, etc.), it’s the homemade touches that really put this recipe over the top.
Enjoy!
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Be sure to check out my Chocolate Icebox Pie video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
Chocolate Icebox Pie
Ingredients
- 1 Oreo Crust (Click link for recipe) prepare in a 9 ½" pie pan (place in refrigerator after assembling -- do not bake)
- 16 oz cream cheese softened (450g)
- 8 oz dark or semisweet chocolate¹ chopped into small pieces
- 1 ½ cups heavy cream divided (355ml)
- ¾ tsp of instant coffee optional
- 1 cup powdered sugar divided (150g)
- ⅓ cup sour cream (75g)
- 1 teaspoon vanilla extract
- Additional homemade whipped cream for topping, if desired. You would only need ¼ or ½ of a batch.
Instructions
- Combine chopped chocolate or chocolate chips and ½ cup (118ml) of heavy cream in a large microwave-safe bowl. Transfer to the microwave and heat in 20-25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth.²
- Once chocolate is melted, stir in instant coffee, if using. Set aside and allow chocolate mixture to cool for at least 25 minutes or until no longer warm to the touch.
- Meanwhile, prepare your whipped cream. Combine remaining 1 cup (236ml) heavy cream and ¼ cup (38g) powdered sugar in a clean, medium-sized bowl and use an electric mixer to beat to stiff peaks (until mixture is thick and fluffy and resembles Cool Whip). Set aside.
- Place your cream cheese in a large bowl and pour cooled ganache over top. Use electric mixer to stir together until well combined and smooth and creamy.
- Add remaining ¾ cup powdered sugar (112g), sour cream, and vanilla extract and stir until completely combined.
- Add whipped cream that you prepared in step 3 to the bowl and use a spatula to fold in by hand until all ingredients are well incorporated.
- Spread filling into chilled Oreo crust, using a spatula to smooth the top.
- Transfer pie to refrigerator and allow to chill for 6 hours or overnight.
- Slice, serve, and enjoy! If desired top with additional whipped cream.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Krystal
Is this really rich and sweet? I’ve made other similar pies all asking for the dark to semi sweet chocolate which ends up being too sweet. Also, when you say instant coffee just the mix or made coffee from the granulates? And is espresso powder the same? Sorry not a coffee drinker, so I don’t know the difference. Thanks!
Sam
Hi Krystal! It’s rich, but I don’t think too sweet. It kind of like a no bake chocolate cheesecake. I actually buy a jar of instant coffee because I’m not really a coffee drinker either. It just looks like bigger coffee grounds. Espresso powder is a little stronger so you’d want to use a little less if that’s that route you want to take. 🙂
Tracie Bright
Love this especially at the holidays
Sam
I am so glad you enjoy it so much, Tracie! 🙂
Joyce Villagomez
This is such a great recipe! I really love easy it is and yet so delicious. I am definitely going to keep this recipe and make often. Thank you so much for sharing.
Sam
I am so glad you enjoyed it so much, Joyce! 🙂
Ashly
It is easy to make and looks delicious. I used the exact amount of coffee that the recipe cakes for and unfortunately it just over powers it for some reason that’s all I can taste is coffee I guess next time I will have to try it without coffee and see.
Sam
Hi Ashly! I’m so sorry this happened. It’s really odd that it tastes like coffee. You don’t even need a full teaspoon here. It’s really there to just enhance the chocolate flavor. The pie will turn out without the coffee but the flavor won’t be nearly as chocolaty.
Carson
If I substitute readymade whipped cream, what is this measurement/amount to use?
Sam
Hi Carson! You would want to use about 2 cups of the whipped cream, but you will want to omit the sugar that is whipped with the heavy cream. 🙂
Devon
All of your recipes I have tried are fantastic and this one is no different- rave reviews. Followed recipe as written and added some oreo crumbs on top. 10/10
Sam
I am so glad you enjoyed it so much, Devon! 🙂
Joy bohannon
Hello! Question, is this pie the same as French silk pie?? Thanks!
Sugar Spun Run
Hi, Joy! Yes, it is. I hope that you enjoy it! 🙂
Malinda
This recipe was so easy to follow and it was a hit. Thank
Sugar Spun Run
I am so glad to hear that the chocolate pie was a hit, Malinda! Thanks for commenting. 🙂
Lisa K.
Sam – apologies that it has taken me this long to tell you how much I love this pie. I have made it 3 times so far to rave reviews from everyone who tastes it. Absolutely delicious and stunning presentation. A luscious recipe. Thank you!
Sam
Thank you so much, Lisa! I am so glad you enjoyed the pie so much! 🙂
jamie
is this basically chocolate cheesecake?
Sam
It’s similar to what a no-bake chocolate cheesecake would be
Chelsea
The recipe says to click the link for the crust recipe.. . what link??
Nothing in that sentence is a hyperlink.
Sam
Hi Chelsea! Sorry for the confusion. The link is on the top of the page right before the first picture. 🙂
Cynthia
Yup, another hit!!! Well done, Janet! very well done! ⭐️
Britt B
Oh my goodness, the thickness of this pie! Absolutely stunning, Sam!! I cannot wait to try this!!
Sam
I hope you love it! 🙂
Beth
I was silly and already rated this recipe because it just looks so good! I will definitely give this recipe a try. I enjoy reading all of your recipes and look forward to seeing them in my inbox!
Sam
Thank you so much, Beth! I hope you love it. 🙂
Dawn Williams
It looks fantastic and looks so easy. Love your videos.
Sam
Thank you so much, Dawn! I hope you love this one too. 🙂
Janet
Hey I love your recipes! I was wondering if you can taste the sour cream in this recipe or not. I’m not a fan of sour cream. If you can taste it, can I substitute it with something else or just leave it out. How long do you think it will last in the refrigerator? Personally I think that if you use good chocolate you do not need to add coffee. I don’t like the flavor coffee gives the chocolate however some people love it. Thank you, Janet P.
Sam
Hi Janet! I’m so glad you are enjoying the recipes! The sour cream adds a depth of flavor much in the same way it does to cheesecake. It doesn’t make the pie taste like sour cream but rather enhances the other flavors of the pie. You could leave it out if you wanted, the pie will be sweeter though. This should last in the refrigerator for up to a week. I hope that helps! 🙂
Angela
Can you substitute Greek yogurt for the sour cream? I’ve done that in other recipes. Thanks
Sam
I think that will work fine here. 🙂