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Chocolate Icebox Pie

Yield one 9-inch pie


  • 2/3 cup sugar
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • Dash of salt
  • 2 (1-ounce) squares unsweetened chocolate, melted
  • 1 (13-ounce) can evaporated milk
  • 1 cup water
  • 2 egg yolks, slightly beaten
  • 2 cups miniature marshmallows
  • 1/4 cup butter or margarine
  • 1 (9-inch) graham cracker piecrust
  • Whipped cream (optional)
  • 1 tablespoon finely chopped pecans (optional)

How to Make It

  1. Combine sugar, flour, and salt in a heavy saucepan. Mix well to remove lumps. Add chocolate; stir well. Gradually add milk, stirring constantly, to prevent lumps from forming. Add water and egg yolks; stir well.

  2. Cook over low heat 15 minutes or until thickened, stirring frequently. Remove from heat, and stir in marshmallows and butter. Cool slightly. Pour filling into piecrust. Chill 4 hours or until firm. Garnish with whipped cream and pecans, if desired.

Oxmoor House Homestyle Recipes