Christian is from Shreveport, LA and there are is a place that is known for their famous icebox pies. While mine will never measure up to "famous' status, I can make a damn good one.
1 2/3 C finely crushed graham crackers. (I crush mine in a baggy, and then go further by putting in the coffee grinder for a few seconds....)
1/4 C sugar
6 Tbsp salted butter, melted
1/3 C hot water
2 Tbsp dark cocoa powder
1 Tbsp vanilla extract
1 1/2 C cacao chips
1 1/2 C heavy cream
1 Tbsp sugar
1/4 tsp salt
2/3 C heavy cream (it was all I had left, you can use more for more topping!)
preheat oven to 375
First make the crust.by combining graham cracker crumbs, sugar, and butter. Press firmly and evenly into a glass pie pan, and pop into the freezer for 10-15 min. After freezing, pop it in the oven for 10 min and then remove and let cool.
Heat cacao chips in a saucepan on low (you can also do this in short bursts in the microwave, we just don't have one..) until completely melted, and then let cool for several minutes.
Whip the cream, sugar, and salt until soft peaks form......
Stir the cocoa mixture into the melted cacao....
Fold the chocolate mixture into the whipped cream until its completely combined.........
Spread evenly into the cooled graham cracker pie crust, and put in the freezer for 30 min.
Make the whipped topping when you are ready to devour the pie, then dollop on top of your multiple slices and enjoy!
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