|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 1g||4%|
|Total Sugars 28g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy chocolate pie is made with prepared instant pudding, whipped cream or whipped topping, and an easy homemade graham cracker crust. To make things even simpler, a purchased 9-inch graham cracker crust can be used. The assembled pie must be chilled for at least 30 minutes before serving so plan accordingly. For a mousse type of pie, fold 1 cup of frozen (thawed) whipped topping into the pudding mixture.
“Oh, my tender heart remembers! Enjoying a slice of the Easy Chocolate Icebox Pie, my mind was flooded with exquisite childhood memories. Make the graham cracker crust because it is worth the work and worth the flavor and crunch it imparts!” —Mary Jo Romano
For the Crust:
1 1/2 cups fine graham cracker crumbs, from about 12 graham crackers, regular or honey
6 tablespoons (3 ounces) unsalted butter, melted
1/4 cup packed light brown sugar
For the Chocolate Filling:
2 (3.9 ounce) packages chocolate instant pudding and pie filling
2 3/4 cups milk
For the Garnish:
2 cups whipped topping, or whipped cream, sweetened
Steps to Make It
Make the Crust
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust until it just begins to turn golden in places, about 8 minutes. Remove from oven and set aside to cool.
Prepare the Pie
Gather the cooled crust and remaining ingredients.
Prepare both packages of pudding according to package directions using the quantity of milk recommended for a pie.
Pour the prepared pudding into cooled graham cracker crust. Chill pie for at least 30 minutes before serving.
Garnish the pie with 10 dollops of whipped topping. Slice the pie so each serving includes some of the cream topping.
What is the origin of icebox pies?
Iceboxes used to keep food cold first appeared on the scene in the 1830s. Not long afterward, the icebox pie, a classic Southern dessert named after the storage device they were kept cool in, became a part of the culinary repertoire. This type of pie was quick and easy to make and required no cooking in the heat of summer. Lemon icebox pie was one of the most popular types of this ilk but today there are hundreds of varieties. Some are made with cream cheese, unflavored gelatin, fresh fruits, fruit purées, and other ingredients. While the crust in this recipe is baked, a traditional icebox pie features a crumb crust that is just pressed into a pie pan and then filled and chilled.