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Godiva Chocolate Icebox Pie


for 6 servings


  • nonstick cooking spray, for greasing
  • 1 package chocolate sandwich cookie
  • ¼ cup granulated sugar (50 g)
  • 6 tablespoons unsalted butter, melted


  • ⅓ cup hot water (80 mL)
  • 2 ½ tablespoons dark cocoa powder
  • 3 teaspoons vanilla extract
  • 2 cups Godiva® Signature Collection Dark Chocolate Mini Bars (400 g), chopped
  • 3 cups heavy cream (720 mL), cold, divided
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoons powdered sugar
  • 1 bar Godiva® Signature Collection Dark Chocolate Mini Bars, cut into 10 squares
  • 1 bar Godiva® Signature Collection Dark Chocolate Mini Bars

Nutrition Info

  • Calories 986
  • Fat 86g
  • Carbs 72g
  • Fiber 7g
  • Sugar 63g
  • Protein 7g

Estimated values based on one serving size.


  1. Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
  2. Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.
  3. Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ inch of space from the top of the pan.
  4. Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25–30 minutes.
  5. Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
  6. In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
  7. Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
  8. In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
  9. Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
  10. Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
  11. Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.
  12. Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva® Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops.
  13. Cut the pie into 6–8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
  14. Enjoy!
Godiva Chocolate Icebox Pie