Chocolate Ice Box Pie

This recipe came in my King Arthur catalog and is a little differant than the others I was able to find. Not to difficult to make and a dark, rich, creamy chocolate. No way it'll be on any diet, but for those special occassions could be just right. Cooking time includes crust and cooling time for pie

• Ready In: 2 hrs
• Serves: 8
• Yields: 1 9" pie

Ingredients

• CRUST

• 1 1⁄4 cups graham cracker crumbs
• 1⁄4 cup sugar
• 1⁄2 teaspoon cinnamon (optional)
• 5  tablespoons butter, melted

• FILLING

• 1⁄3 cup hot water
• 2  tablespoons  cocoa
• 1  tablespoon vanilla extract
• 8  ounces  bittersweet  semisweet chocolate chunks
• 1 1⁄2 cups heavy cream
• 1  tablespoon sugar
• 1⁄8 teaspoon salt
•  whipped cream

Directions

1. Preheat oven to 375F and grease a 9" pie pan.
2. CRUST:
3. Combine and mix all ingrediants and press mixture into the bottom and up sides of pan.
4. Freeze crust for 15 minutes, then bake for 8-10 minutes, until slightly browned around edges. Remove from oven and cool completely.
5. FILLING:
6. Combine hot water, cocoa and vanilla in small measuring cup and set aside.
7. Microwave chocolate chunks on high for 1 minute, stir until completely melted, let cool for several minutes.
8. Whip cream sugar and salt with a hand or stand mixer until soft peaks form.
9. Stir the cocoa mixture into melted chocolate. Using a whisk, fold chocolate mixture into whipped cream until no white streaks remain.
10. Spread the filling evenly into the cooled crust, then spread or dollop whipped cream on top.
11. Refrigerate pie for at least an hour before serving, or until filling is firm.