Chocolate Icebox Pie
This filling is a rich pudding!
  1. 2 1/2 cups milk , separated
  2. 1 1/3 cups granulated sugar
  3. 1/4 cup unsweetened cocoa
  4. 1 tablespoon butter
  5. 7 tablespoons cornstarch
  6. 6 tablespoons water
  7. 3 extra-large egg yolks
  8. 1 teaspoon vanilla
  9. 1 cup miniature marshmallow
  10. 1 9-inch baked pie crust
  11. sweetened whipped cream (I use Cool Whip)
  12. chocolate curls or chocolate shavings
  1. In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
  2. Bring to a boil over medium heat.
  3. In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
  4. Stir in remaining 1/2 cup milk.
  5. Whisk in egg yolks and vanilla until well blended.
  6. Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
  7. Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
  8. Add marshmallows and stir until marshmallows are melted and mixture is smooth.
  9. Pour into pie shell.
  10. Press plastic wrap directly onto filling.
  11. (This prevents the formation of a tough, dry"skin" while cooling).
  12. Refrigerate at least 2 hours.
  13. Remove plastic wrap and top with whipped cream.
  14. Garnish with chocolate curls.
  1. ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a potato peeler.
From The Chef To You