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Silky, chocolaty, rich and delicious Chocolate Icebox Pie!
A light and fluffy icebox pie for chocolate lovers!
Homemade Chocolate Icebox Pie is a melt-in-your-mouth slice of heaven with a deep chocolate flavor. The rich filling is not overly sweet so the Oreo cookie crust is the perfect base.
If you enjoy a great chocolate truffle, you’ll love this pie. Each bite tastes like a lightened version of a truffle that’s pillowy soft and almost mousse-like. It’s just so good!
Just before serving top with whipped cream and decorate with a few crushed cookies, chocolate shavings or curls.
This luscious dessert is easy to make ahead and keeps well for days! You can also freeze this pie whole, or in individual slices for up to two months.
Ingredients for Chocolate Icebox Pie:
For the Oreo cookie crust:
- Oreo cookies – we use regular Oreos to make this pie crust, not the double stuff variety. For the crust you don’t need to remove the creme filling.
Another delicious option is to use mint flavored Oreos. The crust may have a slight green tint, but great flavor. Of course you can use a pre-made store-bought cookie crust for an easy shortcut.
- melted unsalted butter
For the chocolate filling:
- hot tap water
- espresso powder to enhance the chocolate flavor
- Dutch process cocoa powder for a mild, rich chocolaty base
- vanilla extract
- bittersweet or semisweet good quality chocolate, not chocolate chips
- heavy whipping cream
- granulated sugar
For the topping:
- heavy whipping cream
- powdered sugar
- vanilla extract
- crushed Oreo cookies (creme filling removed), chocolate shavings or chocolate curls for topping (optional)
This recipe is different from our Lemon Icebox Pie and Atlantic Beach Pies which both have a cooked egg yolk filling. Instead of using egg yolks to thicken and set this pie, melted good quality chocolate does the job.
How to make Chocolate Icebox Pie:
Prepare the Oreo cookie crust:
- Combine the crushed Oreo cookies and the melted butter in a food processor. Pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Freeze while preheating the oven, then bake.
Prepare the chocolate pie filling:
- Blend together the water, espresso, cocoa, vanilla and salt. Set aside.
- Melt the chopped chocolate until smooth. Set aside to cool.
- Beat the heavy cream in a large chilled mixing bowl. Add the sugar and beat until medium-soft peaks form.
- Gently fold the water and cocoa mixture into the whipped cream.
- Transfer one-third of the cocoa mixture into the melted, cooled chocolate. Fold together until blended.
- Combine the melted chocolate mixture with the whipped cream mixture and fold gently with a spatula until no streaks of whipped cream remain.
- Spread the filling in the cooled cookie crust and refrigerate until set, about 2 hours.
Prepare the whipped topping:
- Beat the cream with an electric mixture until soft peaks form. Gradually add the sugar and vanilla and beat at high speed until firm and silky peaks form.
Dollop the whipped cream on top of the pie then scatter with additional broken Oreos, chocolate curls or grated chocolate.
Tips for making a great Chocolate Icebox Pie
- Use good quality bar chocolate for this recipe. We don’t recommend chocolate chips but they will do in a pinch.
- There’s not a lot of added sugar so semisweet or bittersweet chocolate are both good options.
- Make sure the Oreo cookie crust is cooled completely before filling.
- Chill your bowl and beaters before making the whipped cream. This will ensure you get beautifully soft and lofty peaks.
Purchase a pre-made cookie pie crust in place of making the Oreo crust.
Top the pie with Extra-Creamy Cool Whip for a more stable, longer lasting whipped topping.
More great chocolaty goodness!
Try our creamy, cool and delicious Double Chocolate Cream Pie with a pudding like filling that’s to die for!
Chocolate Marquise with fresh Cherry Sauce is another memorable make-ahead dessert with a rich frozen mousse-like consistency.
And finally, who can resist this Flourless Chocolate Cake with almost 600, 5-star reviews!
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Chocolate Icebox Pie
- 9-inch pie plate
For the crust:
- 16 Oreo cookies
- 4 tablespoons unsalted butter melted
For the filling:
- ¼ cup hot tap water
- ⅛ teaspoon espresso powder
- 2 tablespoons Dutch process cocoa
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 8 ounces semisweet or bittersweet chocolate chopped and melted (not chocolate chips)
- 1 ½ cups heavy whipping cream (12oz or 340g)
- ¼ cup granulated sugar (50g)
For the topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- additional crushed Oreo cookies for topping
- Place a large metal or glass mixing bowl and beaters in the freezer to chill. This will be used to whip the heavy cream.
To prepare the crust:
- Lightly spray a 9-inch pie place with vegetable cooking spray. Set aside.
- Break the Oreo cookies into chunks and place in the bowl of a food processor. Pulse about 15 times to coarsely chop the cookies. Process another 15-20 seconds or until you have fine crumbs. Add the melted butter and pulse until combined. Make sure the butter is evenly distributed into the mixture.
- Press the cookie crumb mixture into the bottom and up the sides of the pie plate and freeze for 15 minutes. While the crust is chilling, preheat the oven to 325°F.
- Bake for 16 to 19 minutes or until the chocolate is fragrant and the crust is set. If the crust starts to slump or slide down into pie pan, gently press it back into place using the back of a spoon. Set aside on a rack to cool completely before filling.
To prepare the filling:
- Blend the hot water, espresso powder, cocoa, vanilla and salt in a small bowl. Set aside.
- In a medium bowl microwave the chopped chocolate on 50% powder for 1 minute. Stir and repeat with 30-second intervals as needed until most of the chocolate is melted. Continue stirring occasionally until all chocolate is melted and smooth. Set aside to cool for about 5 minutes.
- Pour 1 ½ cups heavy whipping cream into a large chilled mixing bowl. Beat on medium speed until soft foamy peaks start to form. Add the sugar and beat on high until soft peaks form. Using a spatula gently fold in the water and cocoa mixture until blended.
- Transfer about ⅓ of the whipped cream mixture into the melted cooled chocolate. Gently fold together until blended.
- Next transfer all the melted chocolate mixture to the bowl with the cocoa whipped cream. Fold gently using a spatula until no streaks of whipped cream remain. Take care not to deflate the mixture.
- Spread the filling into the cooled, prepared cookie crust. Refrigerate until set, about 2 to 4 hours.
To prepare the whipped cream topping:
- In a large cold mixing bowl using an electric mixer, beat the cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm and silky (not dry) peaks form. Dollop the whipped cream on top of the pie and swirl decoratively. Garnish with cookie crumbs, grated chocolate or chocolate curls if desired.
- The chocolate cookie crust can be made ahead and refrigerated until needed.
- The pie can also be frozen for up to 2 months. Freeze then cover in plastic wrap and aluminum foil to seal. Thaw in the refrigerator overnight. You can also freeze individual slices in an airtight container with great success.
- For a simple shortcut use a store-bought chocolate cookie crust in place of home-made.
- Use regular Oreos, not double stuff for this crust recipe.
- Change it up and use mint flavored Oreos for the crust.