Ingredients: |
Ingredients: 2 c + ½ c milk
1⅓ c granulated sugar
¼ c unsweetened cocoa
1 T butter or margarine
7 T cornstarch
3 extra large egg yolks
1 t vanilla extract
1 c miniature marshmallows
1 baked 9" pie shell
sweetened whipped cream, as needed
chocolate shavings or toasted pecan pieces, as needed
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Directions: |
Directions:In medium saucepan, combine 2 cups of milk, sugar, cocoa, and butter. Bring just to boil over medium heat. In medium bowl, mix together cornstarch and remaining ½ 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 or pecan pieces. TIPS: Pressing plastic wrap directly onto top of the hot pie filling prevents formation of tough, dry "skin" while filling cools. To make decorative chocolate shavings from candy bar, use vegetable peeler. Back in the day, Luby's sprinkled toasted pecan pieces onto the whipped cream, instead of chocolate shavings. |
Personal
Notes: |
Personal
Notes: Atnipp, Roni Obermayer, Editor. Luby's Recipes and Memories, A Collection of Our Favorite Dishes and Heartwarming Stories, Second Edition. United States of America: Luby's Restaurants Limited Partnership and Grover Printing, a Consolidated Graphics Company, 2008. ISBN 0-9788162-1-8.
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This recipe for LUBY'S CHOCOLATE ICE BOX PIE is from