Weather: 53 degrees, sunny
What I’m listening to: Dr. Seuss’ The Lorax – Original Songs from the Motion Picture
You might already be aware that a Boston Cream Pie is not a pie, but a cake (a very, very famous and delicious one at that). And, funnily enough, this icebox cake is neither a cake nor a pie although the name of the recipe includes both. An icebox cake is traditionally a refrigerated, no-bake dessert made up of some variety of cookies/wafers/crackers layered with whipped cream or pudding. During refrigeration, the cookies soak up the moisture from the filling, making a lovely presentation when sliced. It appears to be a very fancy and complicated dessert… ah, looks can be deceiving!
This version of icebox cake is a classic vanilla custard layered between graham crackers and topped with a beautiful chocolate glaze – a simpler nod to Boston Cream Pie. Long ago, one of my best friends (who happens to live in Boston now) taught me to dip graham crackers in milk as an after school snack. This dish reminds me of that with a little chocolate thrown in.
This is a terrific make-ahead dessert, since it requires a minimum of 4 hours of refrigeration. It also travels nicely and can be made in larger batches.
I was very impressed with this chocolate glaze – perfectly soft yet firm enough to hold the entire thing together. I may use it again for other recipes in the future. I am also looking forward to some other icebox cake combos – the options are endless.