A quintessential cafeteria pie, this chocolate icebox pie recipe is from Luby’s Cafeteria’s 1996 spiral-bound 50th Anniversary Recipe Collection book. The “icebox” in the title means it sets in your refrigerator with plastic wrap over the filling until you take it out and top it with whipped cream. How easy is that?
Yes, you can get away with the frozen pie topping stuff from a can, however both Luby’s and we recommend that you get the mixer out and make your own whipped cream.
Ingredients
- 2 1/2 cups milk
- 1 1/2 cups sugar
- 1/4 cup cocoa
- 1 tablespoon butter or margarine
- 7 tablespoons cornstarch
- 6 tablespoons water
- 3 extra-large egg yolks
- 1 teaspoon vanilla
- 1 cup miniature marshmellows
- 1 9-inch baked pie shell, cooled
- whipped cream
- chocolate curls (optional)
Instructions
- In medium saucepan, combine 2 cups of milk, sugar, cocoa and butter. Bring to just 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 whisk. Cook, stirring constantly, about two minutes or until mixture is thickened and smooth. Add marchmellows and stir until marshmellows melt and mixture is smooth.
- Pour into pie shell. Press plastic wrap directly onto filling. Refrigerate at least two hours.
- Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.
Notes
To make whipped cream, chill the bowl and beaters of an electric mixer in the freezer. Using the mixer, beat one cup of cold whipped cream at high speed until it begins to thicken. Add 1/4 cup of sugar and 1/4 to 1/2 teaspoon vanilla. Continue beating until stiff peaks form. Overheating will turn whipping cream into butter.
