Wednesday, January 2, 2013


For those of you who don't remember them, an icebox was the predecessor to the refrigerator.  I am old enough to remember going into town to the ice house and getting big blocks of ice for the icebox!

2 1/2 cups milk
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tbsp butter
7 tbsp cornstarch
6 tbsp water
3 extra-large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
sweetened whipped cream for topping
chocolate curls or shavings for garnish, if desired

Combine 2 cups of the milk with the granulated sugar, cocoa powder and butter in a medium saucepan; bring just to boiling over medium heat.

In a medium mixing bowl, mix the cornstarch and water until the cornstarch is completely dissolved.  Stir in the remaining half cup of milk.  Using a wire whisk, whisk in the egg yolks and the vanilla extract until well blended.  Gradually add the mixture to the saucepan while whisking constantly.  Cook for approximately 2 minutes, stirring constantly, until the mixture is thickened and smooth.  Add the marshmallows and stir until they are smoothly melted into the mixture.  Pour the filling into the baked pie shell.  Press plastic wrap directly onto the filling and refrigerate at least two hours.

To serve, remove from the refrigerator, remove the plastic wrap and spread whipped cream over the top.  Garnish with the chocolate curls and/or shavings, if desired.

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