Chocolate Icebox Pie

With a graham cracker crust and a simple chocolate cream filling, this pie is a breeze to put together in the high heat of summer.

Chocolate Icebox Pie

Yiled: 9" pie, 8 to 10 servings.

Ingredients:

   Crust

•     1 1/4 cups finely crushed graham cracker crumbs
•     1/4 cup sugar
•     1/2 teaspoon cinnamon, optional; for enhanced flavor
•     5 tablespoons unsalted butter, melted

   Filling

•     1/3 cup hot water
•     2 tablespoons King Arthur All-Purpose Cocoa or Double-Dutch Dark Cocoa
•     1 tablespoon vanilla extract
•     1 1/3 cups bittersweet chocolate chips, chunks, or disks
•     1 1/2 cups heavy cream
•     1 tablespoon granulated sugar
•     1/8 teaspoon salt

   Topping

•     1 cup heavy cream
•     2 tablespoons confectioners' sugar
•     2 tablespoons whipped cream stabilizer, optional, for holding power

Directions:

1. Preheat the oven to 375°F. Lightly grease a 9" pie pan.
2. To make the crust: Combine the ingredients, and press the mixture into the bottom and up the sides of the pan. Freeze the crust for 15 minutes (this will prevent over-browning), then bake for 8 to 10 minutes, until it's lightly browned around the edges. Remove from the oven and cool completely.
3. To make the filling: Combine the hot water, cocoa, and vanilla in a small measuring cup and set aside.
4. Microwave the chocolate chunks on high for 1 minute, stir until completely melted, and let cool for several minutes. Or melt over low heat on the stovetop.
5. Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form.
6. Stir the cocoa mixture into the melted chocolate.
7. Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain.
8. Spread the filling evenly into the cooled crust.
9. Refrigerate the pie for at least 1 hour before serving, or until the filling is firm.
10. For the topping, whip the cream and sugar together until soft peaks form. If you're using whipped cream stabilizer, whisk together the sugar and stabilizer before adding to the cream.
11. Slice the pie, and top each serving with a dollop of whipped cream and a chocolate curl, if desired.

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