Luby's Chocolate Icebox Pie
Source: Houston Chronicle, Nov. 13, 1996
Recipe by : Luby's 50th Anniversary Recipe Collection
Serving Size : 8

2 1/2 cups milk -- divided
1 1/3 cups sugar
1/4 cup unsweetened cocoa powder
1 Tablespoon butter or margarine
7 Tablespoons cornstarch
6 Tablespoons water
3 egg yolks, extra-large
1 teaspoon vanilla
1 cup miniature marshmallows
1 pie shell, 9-inch -- baked
whipped cream, sweetened -- for topping
chocolate curls or shavings -- for garnish

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 1/2 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 minutes, 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.