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 |
- 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
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