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Cindy’s Velvety Chocolate Icebox Pie : A Cookalong Original

Main photograph of prepared recipe.

A velvety smooth, densely chocolate cream pie with the silkiest, creamiest whipped cream you've ever had. Simple, elegant, easy to make, and irresistible.

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Difficulty Level



Needed Items


  • 30 minutes hands on
    40 minutes baking
    4 1/2 hours cooling
    TOTAL: 5 1/2 hours before you get to eat it


  • 9 graham crackers
    3 Tbsp granulated sugar
    5 Tbsp salted butter
    2 (14-ounce) cans sweetened condensed milk
    3 egg yolks
    1/3 cup plus 2 Tbsp dark chocolate chips (60% cocoa recommended)
    1/4 cup plus 3 Tbsp milk
    1 Tbsp dutched cocoa powder
    1/8 tsp kosher salt
    1 1/2 tsp vanilla extract
    1 cup heavy cream

Number of Servings

  • 8


  • 9-inch pie plate
    Food processor or rolling pin + zippered bag
    Dry measuring cup
    Wire cooling rack
    Microwave-safe bowl or glass measuring cup
    Large bowl
    Small bowl
    Electric Mixer with whisk attachment


  • Preheat oven to 325°

Additional Notes

This is silkiest the first day but will keep uncovered in the fridge for 3-4 days.

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