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The best chocolate ice box pie - perfect for summer potlucks | RISING*SHINING

A year ago I brought my favorite chocolate ice box pie to my friend Becky's Fourth of July party (it's her favorite holiday, which I love about her). It was a patriotic hometown affair where chocolate pie was right at home and I promised her the recipe and I do believe I've been teasing you, lovely readers, with it as well. Well, I'm here to finally make good on that promise! 

I have this recipe handwritten on a folded sheet of lined paper in my recipe binder and it is boldly titled Kelsey's Favorite Chocolate Ice Box Pie. I know that I made this pie for the first time after moving to Arizona and I have a vague memory of making it for the first time in this house, which we bought eight years ago. I'm not sure how discerning I was in my declaration of this being my favorite chocolate ice box pie - I can't say for certain that I've made other recipes. But this one is darn good and so I guess I just knew a favorite upon first meeting. 

Cookie and cake desserts are almost always, in my opinion, improved with a scoop of ice cream and I like the way a cream pie sort of replicates the dessert + ice cream combo. While this pie is quickly earning a repeat appearance at the Fourth of July (you know I know a good tradition) I also think of it around Thanksgiving and usually make it then. So it inspires patriotic and thankful thoughts; you really can't go wrong with chocolate ice box pie.

(I found a plugin that will let me share recipes that you can (hopefully!) easily print!)

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Kelsey's Favorite Chocolate Ice Box Pie
adapted from Southern Living
Ingredients
  • 2/3 cup milk
  • 3/4 cup + one handful (for garnish) semisweet chocolate chips
  • 14 oz sweetened condensed milk
  • 1 cup water
  • 1/4 cup cornstarch
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 pre-baked pie crust, homemade or store bought (I used Trader Joe's pie crust, from frozen)
Instructions
In a bowl, whisk together corn starch and water and then add sweetened condensed milk, eggs and vanilla. Whisk to combine and set aside. Heat milk in a saucepan over medium heat until it gently bubbles around the edges, taking care not to let it boil. Add the chocolate chips to the milk and whisk until melted. Add the sweetened condensed milk mixture to the milk and chocolate and whisk. Bring to a boil over medium heat and boil for one minute, whisking vigorously and frequently to keep any lumps at bay. Remove pan from heat and spoon mixture into prepared pie crust. Allow to cool until you can cover the pie without inducing copious condensation and chill in the refrigerator for at least 4 hours.

Before serving, combine heavy cream and powdered sugar and beat with an electric mixer until soft peaks form. Spread the whipped cream on the pie evenly and sprinkle with roughly chopped chocolate chips.

P.S. The light in my bathroom is the best for food photography:

The best chocolate ice box pie - perfect for summer potlucks | RISING*SHINING

July 11, 2016 in recipes + food, Seasons, Summer | | Comments (5)

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