• Chocolate & Tahini Icebox Pie

    Chocolate & Tahini Icebox Pie

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    Yield: 8 servings

    Active TIme: 30 minutes
    Addition Time to Freeze: 3 hours

    • 2 blocks American Heritage® Chocolate Block
    • For Chocolate Sauce:
    • 3/4 C cream
    • 2 Tbsp. sugar
    • 2 Tbsp. unsalted butter
    • 1 tsp vanilla extract
    • For No-Bake Graham Cracker Crust:
    • 9 whole graham crackers
    • 7 Tbsp. unsalted butter, melted
    • ¼ C packed brown sugar
    • Pinch of salt
    • For Tahini Ice Cream:
    • Two pints Vanilla ice cream, softened out of freezer for 30 minutes
    • 3 Tbsp. tahini
    Step 1

    Chop chocolate.

    Step 2

    For chocolate sauce:

    In a medium saucepan over medium heat, combine all ingredients and whisk until melted, about 5 minutes. Set aside

    Step 3

    For No-Bake Graham Cracker Crust:

    In the bowl of a food processor fitted with a blade attachment, pulse the graham crackers into a fine crumb. Add the remaining in ingredients and blend until combined.

    Step 4

    Press the graham mixture into a 9-inch pie plate and set aside.

    Step 5

    For Tahini Ice Cream:

    In a large bowl, mix the softened ice cream with the tahini.

    Step 6

    In the pie pan lined with graham cracker crust, place ½ cup of the chocolate sauce and spread evenly over the bottom of the crust. Add all of the tahini ice cream, cover with plastic wrap, and freeze for at least 3 hours, until set.

    Step 7

    When ready to serve, reheat the chocolate sauce over low heat until warm. Drizzle the pie with the warm chocolate sauce and extra tahini, serve immediately.

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