I spent the better part of last month cleaning out my photo files in an effort to increase the storage space on my computer. I had multiple copies of pictures that took up so much room on my hard drive, I wasn’t able to download the new Yosemite operating system. It was no easy task, as I deleted well over 30,000 copies.
I’m very efficient when it comes to making sure everything is backed up. Experience is a very good teacher……
However, my efficiency got the better of me, as I cannot locate the picture of this pie. However, if you want to see what it should look like, visit Anna’s site. And while this wouldn’t be my go-to chocolate pie (you know my feelings about marshmallows...), J and Alexander loved it.
Luby’s Chocolate Icebox Pie – adapted from Texas Coop Power and Cookie Madness
2 1/2 cups milk
1 cup granulated sugar
1/4 cup unsweetened cocoa
1 tbs. butter or margarine
7 tbs. cornstarch
3 extra large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
Sweetened whipped cream, as needed
Chocolate curls or shavings, as needed
In a medium saucepan, combine 2 cups of milk, sugar, cocoa and butter. Bring just to a boil over medium heat. In a medium bowl, mix together cornstarch and remaining 1/2 cup milk until cornstarch is completely dissolved. Then whisk in egg yolks and vanilla extract until well-blended. Whisking constantly, gradually add egg and milk mixture to saucepan. Cook, stirring constantly, about 2 minutes or until mixture is thickened and smooth. Remove from heat. Stir in marshmallows until melted. Pour into pie shell. Press plastic wrap directly onto filling and refrigerate at least 4 hours. To serve, remove plastic wrap, top pie with whipped cream and garnish with chocolate curls.