This Week…No Oven Needed!
It’s hot! However, we still need our desserts…especially one that involves chocolate! Time for a Chocolate Ice Box Pie!
Ice Box pies were popular in the 1920s and 1930s, with the Chocolate Ice Box Pie becoming popular in the 1950s.
You can make this even easier by using Cool Whip and a store-bought pie crust.
This recipe is a light and silky chocolate pie. However, if you like the more dense and fudgier version, try this recipe from Luby's Cafeteria that uses marshmallows!
*** Don’t despair Nina Hollander, Broker ! I have a link below the recipe for a version that’s even easier…it uses instant pudding!!!
Chocolate Ice Box Pie
Ingredients:
2⁄3cup milk
3⁄4cup semisweet chocolate morsel
1⁄4cup cold water
2tablespoons cornstarch
1(14 ounce) can sweetened condensed milk
3large eggs, beaten
1teaspoon vanilla
3tablespoons butter
1(6 ounce) ready-made chocolate crumb crusts
1cup whipping cream
1⁄4cup sugar
1⁄2cup chopped pecans, toasted
1(1 5/8 ounce) milk chocolate candy bars, chopped nuts
Directions
- Heat milk in a 3 quart saucepan over medium heat until it begins to bubble around the edges (DO NOT BOIL).
- Remove from heat and whisk in the 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. Be careful not to overcook.
- Remove from heat and whisk in butter.
- Spoon mixture into pie crust.
- Cover and chill at least 8 hours.
- Beat the whipping cream at high speed with a mixer until it becomes foamy. Gradually add sugar and beat until soft peaks form.
- Spread whipped cream evenly over the pie filling.
- Sprinkle with pecans and candy bar pieces.(optional)
**As promised…a link to a quick and easy, make it with instant pudding recipe!!!
Enjoy!!!
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