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A tasty recipe for whipped chocolate icebox pie with pecan pie crust made with no flour or added sugar and chilled for a perfect summertime dessert.
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Whipped Chocolate IceBox Pie with Pecan Pie Crust

A tasty recipe for whipped chocolate icebox pie with pecan pie crust made with no flour or added sugar and chilled for a perfect summertime dessert.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Author Amee

Ingredients

  • For the crust:
  • 2 cups pecans
  • 3 tbsp melted butter
  • 2 tbsp coconut sugar
  • For the filling:
  • 8 oz reduced-fat cream cheese softened
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp real maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp half and half
  • 2 cups Truwhip whipped topping an alternative to cool-whip
  • 2 1.4oz Heath bars, chopped

Instructions

  • For the crust:
  • Preheat oven to 350 degrees F
  • Combine pecans, butter, coconut sugar and in a food processor
  • Pulse until ground
  • Press into the bottom and sides of a 9" pie plate
  • Bake for 10-12 minutes and cool
  • For the filling:
  • Melt chocolate chips in the microwave for 1 1/2 minutes, stirring every 30 seconds to allow to cool
  • In the bowl of a stand mixer, combine cream cheese, vanilla, half and half, maple syrup and cooled chocolate. Blend until smooth. Stir in Heath bars and fold in whipped topping. Pour into cooled pie crust, cover and freeze for at least 3 hours before slicing (pie should be firm). Store leftover pie in the freezer.