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Chocolate Wafer Icebox Pie
Melissa Hart

Chocolate Wafer Icebox Pie

Chocolate wafers soften into cake-like layers after a night against cocoa whipped cream. The pie looks almost too simple when assembled, which is exactly right. Give it eight hours in the refrigerator; two hours leaves cookies that crack against the fork.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 9 oz plain chocolate wafer cookies divided
  • 3 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt

Method
 

  1. Crush 3 ounces of the chocolate wafers and press the crumbs firmly into the bottom of a 9-inch pie plate.
  2. Beat the cream, powdered sugar, cocoa, vanilla and salt to medium peaks.
  3. Spread a thin layer of cocoa cream over the crumbs and stand the remaining whole wafers in overlapping circles with cream between each layer.
  4. Cover the wafers with the remaining cocoa cream and smooth the top with natural swirls.
  5. Cover and refrigerate for at least 8 hours until the wafers cut like tender cake.