Baking Classics: Chocolate Icebox Pie

Southern-Entertaining-Rebecca-Gordon-How-To-Make-Vinaigrtte-Salad-Dressing-Buttermilk-Lipstick-Editor-In-Chief-Cooking-Baking-Tutorials-Southern-Hostess-Rebecca-GordonBaking Classics

The Technique

Chocolate Icebox Pie

A simple slice of comfort, especially in the summertime, is hard to resist. Once you see how easy it is to make a Chocolate Icebox Pie from scratch, you may just replace a traditional birthday cake with one. It pairs beautifully with barbecue menus & grilled dinners or it may be showcased as a delicious Father’s Day dessert. A rich, chocolate cookie crust makes this recipe particularly good but graham crackers or vanilla wafers may be substituted all the same. Learn how to make this classic pie in your very own kitchen.

Chocolate-Icebox-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-TV-Cooking-Personality-Birmingham-AlabamaRKG MonogramDouble 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 chocolate cookies in a food processor until finely ground, then combine with the butter in a large bowl. Press the crust evenly into a lightly greased 9-inch pie plate. Freeze 15 minutes. Meanwhile, whisk together 3/4 cup sugar & the 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 teaspoons 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 8 to 24 hours. Beat the cream, 1/3 cup sugar  & the remaining 1 teaspoon vanilla with an electric mixer until soft peaks form. Dollop over the chocolate pie just before serving. Garnish, if desired.

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Modern-Parties-Southern-Hostess-Classic-Recipes-Tailgating-Football-PartyFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Chocolate Icebox Pie

From a no-bake cookie crumb crust to effortless chocolate curls, Double Chocolate Icebox Pie is hard to resist. The filling, which is cooked quickly over the stove top, offers a silky texture once chilled & sliced. Plenty of sweetened whipped cream contrasts beautifully. 

Chocolate-Icebox-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-TV-Cooking-Personality-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

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Pulse the chocolate cookies in a food processor until finely ground, then combine with the butter in a large bowl. Press the crust evenly into a lightly greased 9-inch pie plate. Freeze 15 minutes. 

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Meanwhile, whisk together 3/4 cup sugar & the cornstarch in a 3 1/2-quart saucepan.

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 In a medium bowl, whisk together the egg yolks, the milk & the coffee. Whisk the coffee mixture into the sugar mixture. 

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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. 

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Add the chocolate & 2 teaspoons vanilla. 

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Stir it around a bit & let it stand about a minute. 

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Whisk until smooth. 

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Pour the filling into the frozen crust. 

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Place plastic wrap directly on the surface. Chill 8 to 24 hours. Beat the cream, 1/3 cup sugar  & the remaining 1 teaspoon vanilla with an electric mixer until soft peaks form. Dollop over the chocolate pie just before serving. Garnish, if desired. 

The Tune
“Every Time I Feel The Spirit” Mahalia Jackson

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * 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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