| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chocolate, Houston chr, Desserts: | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Milk; divided |
| 1 1/3 | c | Sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 1 | tb | Butter or margarine |
| 7 | tb | Cornstarch |
| 6 | tb | Water |
| 3 | Egg yolks, extra-large | |
| 1 | ts | Vanilla |
| 1 | c | Miniature marshmallows |
| 1 | Pie shell, 9-inch; baked | |
| Whipped cream, sweetened; for topping | ||
| Chocolate curls or shavings; for garnish |
INSTRUCTIONS
Combine 2 cups milk, sugar, cocoa, and butter in a medium-size saucepan. Bring just to a boil over medium heat. In a medium-size bowl, completely dissolve cornstarch in water. Stir in remaining ½ cup milk. Whisk in egg yolks and vanilla until well-blended. Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 2 min., or until mixture is thickened and smooth. Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press plastic wrap directly onto filling. Refrigerate at least 2 hours. Remove plastic wrap. Top with whipped cream and garnish with chocolate curls. Note: Pressing plastic wrap directly onto hot pie filling prevents a tough, dry "skin" from forming as pie cools. Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar. Source: Houston Chronicle, Nov. 13, 1996, p. 5F Recipe By : Luby's 50th Anniversary Recipe Collection Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 15:25:33 -0500 From: [email protected]
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