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Chocolate-Buttermilk Icebox Pie

Decadent Chocolate-Buttermilk Icebox Pie

MAKES 1 (9-INCH) DEEP-DISH PIE
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Ingredients Method Notes

Ingredients
  

  • 1 cup fine chocolate graham cracker crumbs
  • 1 15-ounce package glazed pecans, chopped
  • 1/4 cup firmly packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons butter melted
  • 2 3.9-ounce packages chocolate-flavored instant pudding and pie filling
  • 2 3/4 cups whole buttermilk
  • 1 teaspoon vanilla extract
  • 1 8-ounce container frozen nondairy whipped topping, thawed
  • 1 cup sweetened ground chocolate*

Method
 

  1. Preheat oven to 325°.
  2. 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.
  3. Bake for 8 minutes. Remove from oven, and let cool completely.
  4. 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.
  5. 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.