Luby's chocolate icebox pie

Yield: 8 Servings

Measure 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 \N Egg yolks, extra-large
1 teaspoon Vanilla
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@...

Similar recipes