Yield: 8 Servings
|2½ cup||Milk; divided|
|¼ cup||Unsweetened cocoa powder|
|1 tablespoon||Butter or margarine|
|3 \N||Egg yolks, extra-large|
|1 cup||Miniature marshmallows|
|1 \N||Pie shell, 9-inch; baked|
|\N \N||Whipped cream, sweetened; for topping|
|\N \N||Chocolate curls or shavings; for garnish|
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@...