Get the Recipe:
Chocolate Chip Icebox Pie
This chocolate chip icebox pie features a creamy, fluffy filling studded with mini chocolate chips in an easy Oreo cookie crust. It’s a simple make-ahead dessert that’s perfect for summer gatherings, holidays, or anytime you’re craving a cool, creamy treat.
Ingredients
For the crust:
- 24 (about 270 g) Oreo cookies, finely ground into crumbs
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 8 ounces (226 g) cream cheese, softened
- ⅓ cup (67 g) granulated sugar
- ¼ cup (28 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups (360 ml) heavy cream
- ¾ cup (135 g) mini chocolate chips
- sweetened whipped cream, extra mini chocolate chips, chocolate shavings, or Oreo crumbs, optional garnishes
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C) if baking the crust.
- Combine the cookie crumbs and butter until thoroughly combined and moistened.
- Press firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8 minutes, then cool completely. (Alternatively, skip the oven time and chill the crust for 30 minutes before filling.)
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and both sugars until smooth and fluffy.
- Mix in the vanilla and salt.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the cream to medium peaks.
- Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.
- Fold in the mini chocolate chips, distributing evenly.
- Spread the filling into the crust and smooth the top.
- Cover and refrigerate for at least 6 hours (overnight recommended) before garnishing and serving.
Notes
- Be sure the cream cheese is softened to room temperature for the smoothest filling.
- For the best texture and easiest slicing, chill the pie overnight before serving.
- Mini chocolate chips work best because they distribute more evenly throughout the filling.
- Store covered in the refrigerator up to 4 days.
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