This is very rich, and very delicious. This replaced our family sweet potato pie at thanksgiving.
Chocolate Icebox Pie
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Chill: 8 Hours
- 2/3 cup milk
- 3/4 cup semisweet chocolate morsels
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 3 tablespoons butter or margarine
- 1 (6-ounce) ready-made chocolate crumb piecrust
- 1 cup whipping cream
- 1/4 cup sugar
- 1/2 cup chopped pecans, toasted
- 1 (1.55-ounce) milk chocolate candy bar, chopped
- Heat milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in 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. (Do not overcook.)
- Remove from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.
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