Chocolate Icebox Pie – Learn to make Chocolate Icebox Pie topped with whipped cream and nuts from a vintage cookbook.
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I love old cookbooks and cooking magazines; on weekends, I scour antique stores and flea markets looking for books that pique my interest. I’ve gathered quite a collection… some of my volumes date back to the early 1900’s. I can’t tell you why I choose certain books over others. Sometimes I pick based on the title, or the subject matter. Other times it’s the feeling I get holding the book in my hand—the smell of the old pages, the smudge of frosting the previous owner left as they cooked.
I have a particular fondness for old community cookbooks published by church groups, junior leagues, and civic groups. I actually read through them for fun, like novels. They make me feel connected to the people who wrote them– the families and housewives and volunteers who compiled them. But the best part is recreating the recipes. Sometimes they are a disaster, but more often than not I end up with a delightful dish that is also a slice of the past… like today’s recipe, Chocolate Icebox Pie.
This Chocolate Icebox Pie comes from a cookbook called Recipes from Old Virginia. Published in 1958, the book was compiled by “The Virginia Federation of Home Demonstration Clubs.” According to the cookbook, this particular recipe was contributed by Mrs. Elwood Harris of Sussex County, Virginia.
The directions of this recipe were a bit sparse, and there was no crust or whipped cream recipe included, so I had to clarify things a bit. I chose the cream topping option because I had some heavy whipping cream in the fridge.
For the graham cracker crust, I chose a recipe from another cookbook published the same year, Good Housekeeping’s Party Pie Book (1958). It’s a baked crust, as opposed to the unbaked crust the Chocolate Icebox Pudding calls for. In my experience with custard pies, baked crumb crusts tend to hold up better and be less soggy than unbaked.
I followed the crust recipe closely, but found it a bit dry, so I added another tablespoon of butter and this made it the right consistency. I used the entire amount for the crust (rather than sprinkling some on top), but my pie dish is likely deeper than a 1950’s pie plate. The crust baked up beautifully, and really complimented the Chocolate Icebox Pie. Delicious!
For the whipped cream, I used a simple mixture of heavy whipping cream and sugar. Simple and scrumptious. As Julia Child said, “If you’re afraid of butter, use cream.” It proved to be the perfect topping to this luscious pie.
Food Photography and Styling by Kelly Jaggers
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Chocolate Icebox Pie
Ingredients
Crust
- 1 1/3 cups graham cracker crumbs
- 5 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
Filling
- 2/3 cup + 2 tablespoons granulated sugar, divided
- 1/8 teaspoon salt
- 5 tablespoons flour
- 1 3/4 squares unsweetened chocolate
- 12 ounces evaporated milk or ½ cup heavy whipping cream (1 can)
- 2 large egg yolks, lightly beaten
- 2 cups small marshmallows
- 1/4 cup unsalted butter
- 1 cup heavy whipping cream
- Semisweet chocolate for grating
- 2 tablespoons chopped pecans
NOTES
Instructions
Make Crust
- Preheat oven to 375 degrees F. In a small mixing bowl, combine graham cracker crumbs, butter, and sugar. Stir to blend ingredients until all crumbs are evenly moistened by the butter.
- Pat the graham cracker mixture evenly into a pie plate or dish using the back of a spoon, covering the bottom and sides of the dish completely to form a crust.
- Bake the crust for 8 minutes in the oven till crust hardens. Cool before filling.
Make Filling
- Combine 2/3 cup of sugar, salt, and flour in a small saucepan. Melt chocolate squares (the easiest way is to melt it in a small dish in the microwave), then add the melted chocolate to the dry mixture along with the evaporated milk or cream. Whisk together to blend ingredients.
- Add 1 cup of water and beaten egg yolks, whisk again. Turn heat to medium low and continue to whisk for 10-15 minutes. The mixture will heat slowly and take on a thicker consistency and become a custard. Don’t leave the pan alone for very long or the custard will burn/congeal to the bottom of the pan. Continue whisking until the custard thickens and begins to stick to the whisk in small lumps. Remove from heat.Melt in the butter, then whisk in the marshmallows, which will melt into the custard. Let mixture return to room temperature.
- Fill cooled graham cracker crust with the custard.Place pie uncovered in the refrigerator and chill for at least 6 hours till set (preferably overnight).
- At least 1 ½ hours before serving, combine 1 cup of heavy whipping cream and 2 tbsp sugar in a medium mixing bowl. Whip on medium high for a few minutes until the cream is light and fluffy.Spread the freshly whipped cream on top of the pie with a spatula. If you have more time and want a more elegant presentation, you can pipe the cream across the top of the pie with a star tip.
- Grate semisweet chocolate into 2-3 tbsp of chocolate shavings.
- Sprinkle the chocolate shavings onto the top of the pie, along with 2 tbsp chopped pecans.
- Chill for at least 1 hour longer before serving.
Ina says
I still have cook books put together by Shul Ladies and they are wonderful. The recipes are not particularly healthy but it is fun just to “window shop” throught the pages. Keep up the wonderful work.
Tiffany says
Oh my goodness! This looks amazing!
Maggie @ Vittles and Bits says
Oh I love old cookbooks, how fun is this recipe?? Your pie looks amazing, thanks for sharing!
Tori Avey says
Thanks for stopping by Maggie! I want some of that horchata you posted. Yum! 🙂
Ana Helena Campbell says
Wow! You have one good looking dessert! Love the cook books.
Tori Avey says
Thanks for stopping by Ana! My stepdaughter would love that Nutella and Banana French Toast you posted. 🙂
something_good says
Gosh, I love these vintage cooking books. And somehow they remind me of “Bewitched” (I really don’t know why :).
The chocolate pie looks delicious.
littlebadwolf says
i’m not a big marshmallow fan either. there are several recipes around for ‘nesselrode pie’ which is similar but has candied fruit with the chocolate. we always loved it, but it was very ’50s.
Kristy says
I love these old cookbooks! I have a stack of rather old ones from my Great Grandma that I’ve been going through and just bought one with regional recipes from around the U.S. I think it’s from the 40’s or 50’s if I recall. It’s so much fun to look through these – especially if they have hand-written commentary. My kids would devour your pie in about 10 minutes (or less). It looks very similar to a southern mud pie recipe. 🙂
Alice Kintisch says
Tori,
love this pie idea but I do not like marshmallows at all, no way, no how. Kosher or not kosher (altho I’d only use kosher ones). So can I really make this pie without them? Should I substitute something else?
I LOVE your blog. The pictures are fabulous and the directions clear.
Alice K.
Tori Avey says
Hi Alice! I haven’t tried it without the marshmallows, but you should be fine leaving them out. To be safe, you may want to add another egg to the mixture (2 yolks + 1 full egg)– this will add structure to the custard and help it firm up in the fridge. I actually think the pie will taste even better without the marshmallows! Let me know how it turns out for you. 🙂
Kelly says
What a great looking icebox pie – ideal summertime fun! Your step by step illustrations are super. (Love the cookbook!)
Parsley Sage says
Totally a neat pie! And perfect for the 4th since its an American classic 🙂 Well done!
Juju says
Oh my, Tori! This pie looks amazing! I need to go and search for some historic cookbooks out there!! =]
Lauren at Keep It Sweet says
This pie looks wonderful! Great interpretation of an old cookbook recipe:-)
Ann says
I collect vintage cookbooks, too! May I recommend Mary Margaret McBrides cooking encyclopedia? It’s like the 1950’s American version of Larousse Gastronome….(I’m sure I misspelled that, but I’m sure you get it!). I’m planning to do an entire week of her recipes!
Tori Avey says
I will keep an eye out for that one, Ann! I’ve got a trip planned to an antique cookbook shop in a couple of weeks, maybe they’ll have a copy…
Tina@flourtrader says
I love vintage recipes and this is an oldie but a goodie-I have save it to make for guests in the future. Thanks for sharing! Buzz
Kelly says
This looks fantastic!! Love the old cookbooks too, how great 🙂
Rachel @ TIme for Good Food says
I just discovered your blog thanks to the Pie Party and love it! I too love, love, love old cookbooks and cookware — anything that combines history and food. I loved your history of pie, too. Thanks, and I’ll definitely be following!
Tori Avey says
Thanks Rachel! Just checked out your blog, that cobbler looks absolutely delish!
Daniela @Isreview says
Oh wow this Chocolate Icebox Pie looks delicious- I know what you mean there is something unique and exciting about “historic” cookbooks 🙂
Tori Avey says
I love them! Like holding somebody’s treasured family secrets in your hands. 🙂
Kim Beaulieu says
Great job Tori. I love old cookbooks too. I wish I had known you when we cleaned out my Dad`s house. We donated a bunch of great old ones to the local libraries. I missed pie day, weird day today.
Tori Avey says
Aww, man! Well, it was nice of you to donate them to the library, and I’m sure many people will enjoy them. I’m running out of room on my bookshelves anyway… my office is starting to look like that library in Beauty and the Beast with books from floor to ceiling!
thereca says
see I would have taken that to mean to mix until the marshmallows had melted as well… glad you showed your pics…
Tori Avey says
Hi Thereca, the instructions are somewhat vague on that point. I decided not to melt them in, because in the original recipe the custard is removed from heat before the marshmallows are added. I took this to mean that they should remain intact. Of course, all vintage recipes like this are subject to interpretation. 🙂
Shalvia says
My husband talks about a chocolate pie his grandmother used to make. I have tried several “new” recipes trying to make it for him. Will have to try this one and see how it compares to his memory.
Thank you!
Tori Avey says
Oooh, maybe this is it! Hope it works out for you Shalvia. 🙂