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Chocolate Icebox Pie Recipe

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This recipe for Chocolate Icebox Pie, by , is from The Smallwood Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce Smallwood


2 1/2 cups milk
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa
1. Tablespoon butter
7. Tablespoons cornstarch
6. Tablespoons water
3. Extra large egg YOLKS
1. teaspoon vanilla
1. cup miniature marshmallows
1. BAked 9 in pie shell
Sweetened whipped cream
Chocolate curls or shavings. ( optional)

In medium saucepan combine 2 cups of the milk, sugar, cocoa, and butter. Bring just to a boil over medium heat.

In medium bowl, mix cornstarch and water until
cornstarch is completely dissolved. Stir in remaining 1/2 cup of milk. Whisk in egg YOLKS and vanilla until well blended. Gradually add 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 marshmallows melt and mixture is smooth.

Pour into pie shell. Press plastic wrap directly onto filling. ( This prevents formation of tough dry "skin" while filling cools.)
Refrigerate at least 2 hours.

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

For sweetened whipped cream....beat on high speed until it begins to thicken. Add 1/4 cup
of granulated sugar or powdered sugar and 1/4 to 1/2 teaspoon vanilla. Continue beating until
stiff peaks form

To make chocolate curls or shavings from a chocolate candy bar, use a potato peeler.





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