Sunday, March 1, 2015

Chocolate Icebox Pie


Here is  a great summer pie for all the chocolate lovers in your life.


2/3 cup milk
3/4 cup semisweet chocolate morsels
1/4 cup cold water
2 tablespoons cornstarch
1 (14-ounce) can sweetened condensed milk
3 large eggs, beaten
1 teaspoon vanilla extract
3 tablespoons butter or margarine
1 (6-ounce) ready-made chocolate crumb piecrust
1 cup whipping cream
1/4 cup sugar
1/2 cup chopped pecans, toasted
1 (1.55-ounce) milk chocolate candy bar, chopped

  • Heat milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.
  • Stir together cold water and cornstarch until dissolved.
  • Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.)
  • Remove from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.
  • Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.


Southern Living
JUNE 2005


Yum

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