Our rich, velvety Chocolate-Buttermilk Icebox Pie will satisfy any sweets craving.
Decadent Chocolate-Buttermilk Icebox Pie
MAKES 1 (9-INCH) DEEP-DISH PIE
Ingredients
- 1 cup fine chocolate graham cracker crumbs
- 1 (15-ounce) package glazed pecans, chopped
- ¼ cup firmly packed light brown sugar
- ¼ teaspoon kosher salt
- 2 tablespoons butter, melted
- 2 (3.9-ounce) packages chocolate-flavored instant pudding and pie filling
- 2¾ cups whole buttermilk
- 1 teaspoon vanilla extract
- 1 (8-ounce) container frozen nondairy whipped topping, thawed
- 1 cup sweetened, ground chocolate*
Instructions
- Preheat oven to 325°.
- In a medium bowl, combine graham cracker crumbs, pecans, sugar, salt, and butter. Press mixture into the bottom and up the sides of a 9-inch deep-dish pie plate or tart pan with a removable bottom.
- Bake for 8 minutes. Remove from oven, and let cool completely.
- In a large bowl, combine pudding mix, buttermilk, and vanilla, whisking until thickened, approximately 2 minutes. Whisk in whipped topping and ground chocolate. Pour mixture into cooled crust. Cover tightly.
- Freeze for at least 8 hours or up to overnight. Remove from freezer and refrigerate until serving. Store, covered tightly, in refrigerator, for up to 1 week.
Notes
*We used Ghirardelli.
Kitchen Tip: Serving your icebox delights on a sweltering summer day? Place your pies in the freezer for 1 to 2 hours before serving to keep them from melting too quickly.
Kitchen Tip: Serving your icebox delights on a sweltering summer day? Place your pies in the freezer for 1 to 2 hours before serving to keep them from melting too quickly.
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