Name: Chocolate Icebox Pie
Prep time: 20 min
Total time: 6 min
Ingredients: 1 Oreo Crust (prepare in a 9 ½" pie pan (place in refrigerator after assembling -- do not bake)); 16 oz cream cheese (softened); 8 oz dark or semisweet chocolate (chopped into small pieces); 1 ½ cups heavy cream (divided); ¾ tsp instant coffee (optional); 1 cup powdered sugar (divided); ⅓ cup sour cream; 1 teaspoon vanilla extract; Additional homemade whipped cream (for topping, if desired. You would only need ¼ or ½ of a batch.)

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This Chocolate Icebox Pie is a dreamy, no-bake dessert that combines rich, velvety chocolate with a crisp, buttery crust. With just 20 minutes of prep and a few hours to chill, it’s the perfect make-ahead treat for any occasion. The smooth, creamy filling melts in your mouth, while the crumbly base adds a delightful contrast.

Each slice is a decadent indulgence, packed with deep cocoa flavor and a hint of sweetness that satisfies every chocolate craving. Whether you’re hosting a dinner party or treating yourself, this pie is guaranteed to impress.

Not only is it effortless to prepare, but its luxurious texture and intense chocolatey goodness make it a crowd-pleaser. The pie’s richness is balanced by a subtle creaminess, creating a dessert that feels both indulgent and refreshing. Perfect for warm days or cozy nights, it’s a dessert that feels special yet approachable. Serve it chilled, and watch as every bite brings smiles and requests for seconds. This Chocolate Icebox Pie is proof that the best desserts are often the simplest to make.

Ingredients for Chocolate Icebox Pie

1 Oreo Crust (prepared in a 9 ½” pie pan, chilled in the refrigerator after assembling—do not bake)
16 oz (450 g) cream cheese (softened)
8 oz dark or semisweet chocolate (chopped into small pieces)
1 ½ cups (355 ml) heavy cream (divided)
¾ tsp instant coffee (optional, for enhanced flavor)
1 cup (150 g) powdered sugar (divided)
⅓ cup (75 g) sour cream
1 tsp vanilla extract
Additional homemade whipped cream (for topping, optional; ¼ or ½ batch is sufficient)

Step-by-Step Instructions

Prepare the ganache: Combine the chopped chocolate and ½ cup (118 ml) of heavy cream in a microwave-safe bowl. Microwave in 20-25 second increments, stirring well between each, until the chocolate is fully melted and the mixture is smooth. Stir in the instant coffee (if using) and set aside to cool for at least 25 minutes or until no longer warm to the touch.
Make the whipped cream: In a clean bowl, combine the remaining 1 cup (236 ml) heavy cream and ¼ cup (38 g) powdered sugar. Use an electric mixer to beat until stiff peaks form (thick and fluffy, resembling Cool Whip). Set aside.
Combine cream cheese and ganache: Place the softened cream cheese in a large bowl and pour the cooled ganache over it. Use an electric mixer to blend until smooth and creamy.
Add remaining ingredients: Mix in the remaining ¾ cup (112 g) powdered sugar, sour cream, and vanilla extract until fully combined.
Fold in whipped cream: Gently fold the prepared whipped cream into the mixture using a spatula until all ingredients are well incorporated.
Assemble the pie: Spread the filling evenly into the chilled Oreo crust, smoothing the top with a spatula.
Chill and serve: Refrigerate the pie for at least 6 hours or overnight. Slice, serve, and top with additional whipped cream if desired.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Chocolate Icebox Pie with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. For a fruity contrast, try adding a handful of fresh raspberries or a dollop of raspberry coulis. If you’re a chocolate lover, shave some dark chocolate curls on top for extra decadence.

Serve It Right: Presentation Tips

For a stunning presentation, slice the pie with a warm knife (dip it in hot water and wipe it dry) to ensure clean edges. Serve each slice on a chilled plate with a side of homemade whipped cream and a dusting of cocoa powder. Add a sprig of mint for a fresh, elegant touch.

Keep It Fresh: Storage Tips

Store your Chocolate Icebox Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. For longer storage, you can freeze the pie for up to 2 months—just wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.

Mix It Up: Recipe Variations

Swap the Oreo crust for a graham cracker crust for a classic twist. For a nutty flavor, add chopped toasted almonds to the filling or crust. If you’re feeling adventurous, mix in a tablespoon of orange zest or a splash of Grand Marnier for a citrusy kick.

Quick Tips for Success

To save time, use store-bought whipped cream instead of making your own. Ensure your cream cheese is fully softened to avoid lumps in the filling. For a smoother ganache, let the chocolate mixture cool slightly before adding it to the cream cheese. And don’t skip the chilling time—it’s essential for the perfect sliceable texture!