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!Be sure to check out the how-to VIDEO just below the recipe!
Additionalhomemade whipped creamfor 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
8 oz dark or semisweet chocolate¹
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.
¾ tsp of instant coffee
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.
1 ½ cups heavy cream, 1 cup powdered sugar
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.
16 oz cream cheese softened
Add remaining ¾ cup powdered sugar (112g), sour cream, and vanilla extract and stir until completely combined.
⅓ cup sour cream, 1 teaspoon vanilla extract
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.
1 Oreo Crust
Transfer pie to refrigerator and allow to chill for 6 hours or overnight.
Slice, serve, and enjoy! If desired top with additional whipped cream.
Additional homemade whipped cream
Video
Notes
¹You can use chopped chocolate bars or chocolate chips, either will work fine. ²Always heat the chocolate in small bursts and stir well in between. If you heat it for too long or skip the stirring you might end up seizing your chocolate, rendering it unusable.