Chocolate Icebox Pie From Lubys

	This chocolate icebox pie is a must try. The original recipe is from Luby's 50th Anniversary Recipe Collection ~ Chocolate Houston Chronicle Dessert Pie. Cooking time includes refrigeration. Prep:15min Cook:135min Servings:8	Lor

Ingredients:

2-1/2 cups milk divided
1-1/3 cups sugar
1/4 cup unsweetened cocoa powder
1 Tbsp. butter or margarine
7 Tbsp. cornstarch
6 Tbsp. water
3 egg yolks, extra-large
1 tsp. 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-sized 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.
Note: Pressing plastic wrap directly onto hot pie filling prevents a tough, "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