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Happy Father’s Day!

2016 June 19
by Nicole Wang
Frosty Chocolate Pie with Graham Cracker Crust!

Frosty Chocolate Pie with Graham Cracker Crust!

It’s been a while since I have had anything creative to photograph!  This weekend, we celebrated Father’s Day with some great Texas barbecue and a simple, frozen dessert… chocolate graham cracker pie!  It has been so hot now that WildFlours has moved to TX.  Didn’t want to turn on the oven, but still wanted my hubby to have something decadent to finish off the day.  Settled on this very simple dessert, dreamed up from something from my childhood.  I made some modifications to my mother’s recipe for heath bar deluxe and we had a cool treat to round off the day.

Happy Father’s Day!



  • 16 Gluten Free Graham Crackers
  • 3-4 Tbls butter or coconut oil
  • 1 container So Delicious CocoWhip
  • 2 pints Trader Joe’s Chocolate Coconut Ice Cream


  1. In a food processor, pulse the graham crackers to a fine crumb, remove 1/4 cup and set aside
  2. Pulse the rest of the cracker crumbs with the butter or coconut oil, just to combine
  3. Line an 8″ spring form pan with parchment paper
  4. Pour the graham cracker crumb/butter mixture into the prepared pan and press to form a crust
  5. Soften the ice cream and the CocoWhip at room temperature for a few minutes
  6. In a large bowl, combine the ice cream and 1/2 container of CocoWhip (place the rest of the CocoWhip in the refrigerator to use as a topping later)
  7. Mix the ice cream with the CocoWhip gently, just to swirl together
  8. Place the ice cream mixture on top of the graham cracker crust and spread out with a spatula
  9. Sprinkle the outside edge of the ice cream with the reserved graham cracker crumbs
  10. Cover and freeze for at least 3 hours
  11. When ready to serve, remove spring form pan and let the pie thaw for a few minutes
  12. Serve slightly softened with the remaining CocoWhip and extra graham crackers


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