Friday, March 23, 2012

No Bake Chocolate Icebox Pie

Chilling Time: 2 hr


2 1/2 cups milk, divided

1 1/3 cups sugar

1/4 cup unsweetened cocoa powder

1 tablespoon butter or margarine

7 tablespoons cornstarch

6 tablespoons water

3 extra-large egg yolks

1 teaspoon vanilla

1 cup miniature marshmallows

1 baked 9-inch pie shell

1 can or small tub of sweetened whipped cream

Chocolate curls or shavings


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 on filling. Refrigerate at least 2 hours.

Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.


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.


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