|Nutritional Guidelines (per serving)|
|Servings: 1 pie (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||22%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||6%|
|*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.
- For the Crust:
- 1 1/2 cups fine graham cracker crumbs (about 12 graham crackers, regular or honey)
- 6 tablespoons melted butter
- 1/4 cup packed light-brown sugar
- For the Chocolate Filling:
- 2 packages chocolate instant pudding and pie filling (4-serving size)
- 2 3/4 cups milk
- For the Garnish:
- 2 cups whipped topping (or sweetened whipped cream)
Make the Crust
Heat oven to 350 F.
In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar until evenly mixed.
Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake crust 8 minutes. Remove from oven and set aside to cool.
Make the Chocolate Filling
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.
Serve the Pie
Remove pie from refrigerator and slice into 10 pieces.
Garnish each slice with a dollop of whipped topping or prepared sweetened whipped cream.
History of the Icebox Pie
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.