Store bought or homemade graham cracker crust
1/3 cup hot water
2 Tbl cocoa powder
1/8 tsp salt
1 1/3 cups bittersweet chocolate chips
1 tsp Pure Vanilla Extract
1 tsp Pure Chocolate Extract
2 cups heavy cream
2 Tbl granulated sugar

The perfect warm weather treat, icebox pies are simple to make and delicious to eat. Cold desserts need big pops of flavor, so we bring in our favorite trick of a one-two punch with extracts. In this version, e keep things traditional with our Pure Vanilla Extract and Chocolate Extract. Mix is up by pairing our Vanilla Extract with Amaretto, Almond or Peppermint Extract. Consider this pie your blank canvas for flavor creativity. How cool!


1.Set a heatsafe bowl over simmering water and add the bittersweet chocolate and extracts to the bowl. Stir until the chocolate has melted, then turn off heat. Whisk together the hot water, cocoa powder and salt. Whisk into the melted chocolate until well combined. Remove the bowl from on top of the pot of hot water and set aside to cool a bit.
2.In a bowl, whisk together the heavy cream and sugar until medium peaks form. You can also use a stand mixer fitted with the whisk attachment. Remove a heaping cup of whipped cream for topping the pie and set aside.
3.Fold the chocolate mixture into the larger amount of whipped cream in the bowl. Fold until no white streaks remain. Spread this filling into the pie crust. Top with the reserved heaping cup of whipped cream.
4.Refrigerate for at least 1 hour before cutting. Garnish with cocoa powder or crushed graham crackers.

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