Luby's chocolate icebox pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Milk; divided |
| 1⅓ | cup | Sugar |
| ¼ | cup | Unsweetened cocoa powder |
| 1 | tablespoon | Butter or margarine |
| 7 | tablespoons | Cornstarch |
| 6 | tablespoons | Water |
| 3 | Egg yolks, extra-large | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Miniature marshmallows |
| 1 | Pie shell, 9-inch; baked | |
| Whipped cream, sweetened; for topping | ||
| Chocolate curls or shavings; for garnish | ||
Directions
Combine 2 cups milk, sugar, cocoa, and butter in a medium-size saucepan.
Bring just to a boil over medium heat. In a medium-size bowl, completely dissolve cornstarch in water. Stir in remaining ½ cup milk. Whisk in egg yolks and vanilla until well-blended. Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 2 min., or until mixture is thickened and smooth. Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press plastic wrap directly onto filling. Refrigerate at least 2 hours. Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.
Note: Pressing plastic wrap directly onto hot pie filling prevents a tough, dry "skin" from forming as pie cools. Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar.
Source: Houston Chronicle, Nov. 13, 1996, p. 5F Recipe By : Luby's 50th Anniversary Recipe Collection Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 15:25:33 -0500 From: Cittadina@...