Summer Entertaining: Classic Chocolate Icebox Pie

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The Dessert

Southern Classics

Icebox pie. It’s dreamy. It’s creamy. And it’s cool… quite possibly the coolest, most sophisticated in the icebox spectrum exuding an understated elegance like a strand of beautifully curated pearls. A homemade slice of icebox pie is a southerners reward for scorching summertime temperatures. No special occasion needed when indulging. You’re entitled to a piece of decadence any day of the week. Visit any barbecue joint at lunchtime to witness a row of three-piece suits perched on stools at the counter with ties flopped over one shoulder digging in forks on a 100 degree day.

The Ultimate Summer Slice

What’s truly special though is taking a little time to prepare your own. Basic upgrades take this humble favorite to a whole new level pleasing modern palates with understated grace. There’s the heavy cream and a lot of it… and it’s not too sweet complimenting the quality bittersweet chocolate stirred into the streamlined filling. The rich crumb crust adds an extra layer of decadence and welcome ease for busy connoisseurs wanting to try their hand at making a pie from scratch.

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RKG Monogram

Classic Chocolate Icebox Pie
makes 8 servings

1 {9-oz} package chocolate wafer cookies
1/2 cup melted butter
3/4 cup sugar
3 Tbsp cornstarch
4 egg yolks
2 cups whole milk
1/4 cup strong brewed coffee
1 {10-oz} package bittersweet chocolate morsels
3 tsp vanilla extract, divided
1 pint heavy whipping cream
1/3 cup sugar
Garnish: Chocolate curls

Pulse the wafers in a food processor until finely ground. Combine with the butter in a large bowl. Press the crust evenly into a lightly greased 9-inch pie plate. Freeze the crust while you prepare the filling, about 15 minutes. Whisk together 3/4 cup sugar & cornstarch in a 3 1/2-quart saucepan. In a medium bowl, whisk together the egg yolks, the milk & the coffee. Whisk the coffee mixture into the sugar mixture. Cook, whisking constantly, over Medium heat 8 to 10 minutes or until thickened & bubbly. Cook 1 additional minute. Turn off the heat.

turn the heat down a touch if you feel like you need to
you’re looking for a slow bubble, not a vigorous one

once the mixture thickens, cook an additional minute…
whisk all over the bottom & on the sides of the saucepan

Add the chocolate & 2 tsp vanilla. Stir it around a bit & let it stand about a minute then whisk until smooth. Pour the filling into the frozen crust. Place plastic wrap directly on the surface & chill at least 8 hours. Beat the cream, 1/3 cup sugar and the remaining 1 tsp vanilla with an electric mixer until soft peaks form. Dollop over the chocolate filling just before serving. Garnish with chocolate curls, if desired.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make A Stunning Homemade Icebox Pie

From a no-bake cookie crumb crust to effortless chocolate curls.
Follow my tips for success in your own kitchen.

A simple slice of comfort, especially in the summertime, is hard to resist.
Once you see how easy it is to make your own, you may just replace birthday cake for pie.
There’s nothing more special than celebrating over a slice of homemade icebox heaven.

Chocolate crusts rebeccagordon buttermilklipstick pie crusts cookie crumbsThe Technique 

No. 1

The Crumb Crust

Dark, decadent chocolate wafer cookies star in this so-simple crust.
Pulse the entire package in a food processor until finely ground.

Blend with a bit of melted butter & tump into a pie plate.
It doesn’t get any more effortless than that.

HowTo Crumb Crust Pies RebeccaGordon ButtermilkLipstick entertaining summer party Barbecue BBQ dessertNo. 1a

Press the crumbs, even-steven into the bottom & up the sides of the pie plate.
Your fingers are the best tool to use.

Push a few crumbs onto the lip of the plate as well.
Deposit into the freezer to firm up the crust while you prepare the filling.

Crumb Crust Pie Rebecca Gordon Buttermilk LIpstick Easy Barbecue dessert BBQ pie chocolate pie

No. 2

The Chocolate Filling

There’s a method to the mixing before placing the pan over the heat.
Whisk together the sugar & the cornstarch first.

Have a rubber spatula handy, too.
You’ll want to scrape the pan sides as the filling cooks.

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No. 2a

The major no-no. Avoid adding the eggs directly over the sugar. Taking your time & waiting just a minute or so before blending creates unwanted lumps. Do blend together the milk, the coffee & the egg yolks. Whisk the sugar mixture while you slowly add the egg mixture to the pan.

To make it easy for you, I have provided instructions that skip the need to push the mixture through a fine wire mesh sieve once cooked. The method combines the ease of preparing a pudding-like filling from scratch with the rich flavor of a pastry cream.

And forget about having to temper the eggs & the milk. I wanted to make the instructions less cumbersome for the home cook. You can expect a creamy, luscious texture in about 7 or 8 minutes– that’s it. The main take away is that you want to prevent lumps for a silky smooth texture.

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No. 2b

Once bubbles begin to slowly pop over the filling surface,
continue to cook an additional minute, blending all the while.
Remove the saucepan from the heat.

You’ll have a simple filling that could be used for a variety of desserts.
A decadent tiramisu inspired trifle would be divine…
Layers of coffee soaked shortbread or ladyfingers & chopped chocolate.

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No. 2c

Now, add the chocolate morsels & the vanilla.
Let it be for just a moment.

You want the morsels have a chance to soften & melt.

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Give the mixture a good blending with the whisk until it’s nice a smooth.
Be certain all of the chocolate incorporates well into the pastry cream.
The mixture will then be ready to pour into the crust.

Easy Summer Dessert Party Entertaining HowTo Pie Crust Filling Pie rebeccagordon

No. 3

The Pie Preparation

Remove the chocolate crust from the freezer & pour the filling into it.
Spread & level the mixture until it’s even over the surface.

Once the surface is good & smooth,
cover directly with plastic wrap to prevent a film from forming over the surface.
This will ensure that each bite is silky-smooth in texture.

Place the pie in the refrigerator to cool down & firm up.

How To Make Sweetened Whipped Cream By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Spring & Easter Desserts Parys Ideas Baby & Bridal Showers Sports & Tailgating Entertaining Tide & Tigers Today Game Day Hostess Birmingham Alabama Original Food Crafts Southern Recipes Cooking Lessons Raycom Sports WBRCNo. 4

The Chantilly Cream

When you’re ready to slice the pie, dollop generously with the sweetened, whipped cream.
It doesn’t need to be perfect by any means. Just spoon it over the surface & add an easy garnish.

How To Make Southern Icebox Pie RebeccaGordon ButtermilkLIpstick Southern Pie Crumb Crust Chocolate Whipped Cream Barbecue Dessert BBQ entertaining tailgate food party tailgating birthdayNo. 5

The Chocolate Curls

Microwave a dark chocolate baking bar at 15 second intervals until slightly softened but not melted.  Run a vegetable peeler down the side of the bar for small curls.

Conversely, place the bar on a piece of parchment paper.
Gently push a sharp paring knife over the surface in a fan shape for larger curls.

A milk chocolate candy bar will do the trick as well.

Chantilly Cream By Rebecca gordon Buttermilk Lipstick TV Cooking Personalityetc

Cooking Lessons
Learn more about how to prepare this classic pie topper

How To Make Chantilly Cream

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to Summer Entertaining: Classic Chocolate Icebox Pie

  1. Jennifer B August 2, 2016 at 11:28 am #

    Oh, wow! That looks absolutely heavenly. Filing this away as a treat to make next weekend while my mom is in town!

    Thanks so much!

    • Rebecca Gordon August 2, 2016 at 3:08 pm #

      Hi Jennifer, Thanks for the kind words! It’s really pretty straightforward & so worth it. I hope y’all like it as much as we do! Thanks for dropping by & don’t hesitate to reach out if you have any questions!

      Sincerely,
      Rebecca

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