Chocolate Buttermilk Icebox Pie Tell a Friend

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chocolate buttermilk icebox pie, dessert recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - fine chocolate graham cracker crumbs
  • 1 packages - 15 oz. glazed pecans, chopped
  • 1/4 cups - firmly packed light brown sugar
  • 1/4 teaspoons - salt
  • 6 tablespoons - butter, melted
  • 2 packages - 3.9 oz. each instant chocolate pudding and pie filling
  • 2 3/4 cups - buttermilk
  • 1 teaspoons - vanilla extract
  • 1 containers - 8 oz. frozen whipped topping, thawed
  • 1 cups - grated bittersweet chocolate
  • Directions:

    1. Preheat oven to 325° F.

    2. In a medium bowl, combine crumbs, pecans, sugar, salt and butter. Press mixture into bottom and up sides of 9-inch deep-dish pie plate or tart pan.

    3. Bake for 8 minutes; remove from oven and set aside to cool.

    4. In a large bowl, combine pudding mixes, buttermilk, and vanilla, whisking for 2 minutes or until thickened. Whisk in whipped topping and grated chocolate. Pour mixture into prepared cooled crust. Cover tightly.

    5. Freeze for 8 hours or overnight; remove from freezer and refrigerate until serving time. Store, covered tightly, in refrigerator.

    Brief Description

    Creamy chocolate pie in a chocolate graham cracker and pecan crust; freeze for 8 hours and then refrigerate until ready to serve.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 8 min


    Taste of the South

    Posted By:


    Posted On:

    April 8, 2017

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