Luby's Chocolate Icebox Pie
A quintessential cafeteria pie, this is from Luby's Cafeteria's 1996 spiral-bound 50th Anniversary Recipe Collection book. The "icebox" in the title means it sets in your refrigerator with plastic wrap over the filling until you take it out and top it with whipped cream. Yes, you can get away with the stuff from a can, but both Luby's and we recommend that you get the mixer out and make your own.
In medium bowl, mix cornstarch and water until cornstarch is completely dissolved. Stir in remaining 1/2 cup of milk. Whisk in egg yolks and vanilla until well blended. Gradually add to mixture in saucepan, stirring constantly with whisk. Cook, stirring constantly, about two minutes or until mixture is thickened and smooth. Add marchmellows and stir until marshmellows melt and mixture is smooth.
Pour into pie shell. Press plastic wrap directly onto filling. Refrigerate at least two hours.
Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.
Prep time: 30 minutes; Cooking time: 15 minutes; Total time: 3 hours 30 minutes
Recipe editor Patricia Mitchell
To make decorative chocolate curls or shavings from a chocolate candy bar, use a potato peeler.
Kitchen tools you'll need: Mixer, Mixing Bowls, Pie Baker, Rubber Spatula, SaucepanNote: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.
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