| 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: Cittadina@aol.com
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