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Luby's Chocolate Icebox Pie





2-1/2 cup milk, divided
1-1/3 cup sugar
1/4 cup unsweetened cocoa powder
1 tbsp. butter or
7 tbsp. cornstarch
6 tbsp. water
3 egg yolks
1 tsp. vanilla
1 cup miniature marshmallows
1 9-inch pie shell, baked
Whipped cream, for topping
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 1/2 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 minutes, 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.

Author's Comments

Pressing plastic wrap directly onto hot pie filling prevents atough, dry skin from forming as pie cools. Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar.

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