LUBY'S CHOCOLATE ICE BOX PIE
This recipe is a little bit different from all of the others I've ever seen. I found it in an old recipe box from the 50's that I bought at an estate sale. I don't know which version is the authentic version but we really love this one.
Provided by Realtor by day
Categories Pie
Time 15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy bottom saucepan, bring 2 cups milk, sugar, chocolate and butter to a boil. Remove from heat.
- Whisk together cornstarch, remaining milk, egg yolks and vanilla. Off the heat, add this to the cooked mixture, stirring constantly.
- Return to heat, adjusting the burner to low. Mix with wire whisk until thick and smooth.
- Stir in marshmallows and continue stirring until melted.
- Pour into pie shell. Pat plastic wrap onto top of pie to avoid cracking and refrigerate for several hours or overnight.
CHOCOLATE PEANUT BUTTER ICE BOX PIE
Here is one you all might be familiar with about 20 yrs ago my neighbor made this for me and wow you just cannot get enough of this desert which can be bad. So I made it a few times for large cook outs and a Christmas party I was cursed and revered all in the same breath this dish is so simple and insanely good. Try it I dare you. Bet you just can have one bite.
Provided by JM Avallone @jmas
Categories Puddings
Number Of Ingredients 11
Steps:
- 1st layer: Mix the flour, butter & finely chopped nuts and pat into 13x9 pan. Bake at 350 degrees for 20 minutes. Cool.
- 2nd layer: mix the cream cheese, peanut butter, powdered sugar and 1c of the cool whip till well blended and spread over the cooled crust..one note here I have made this with out the peanut butter and it is still really good so if you dont want to use it for some reason feel free to leave it out
- 3rd layer: beat both instant puddings with the milk till thick and spread over the cream cheese layer
- 4th layer: cover with the remaining cool whip, then grate a chocolate bar personally I used 3 or 4 Hershey bars, then sprinkle on top chop some nuts sprinkle on top I tend to mix these together and then sprinkle, Store in refrigerator for at least a few hours before serving
- Tips: as always you can modify this to your liking if you don't like chocolate (like there is anyone out there) you can switch up the puddings, if you hate peanuts use almonds macadamias whatever you like I do however find cashews tend to burn very quickly when cooking so try and stick with a not so delicate nut the peanuts work so very well, the toppings the world is your oyster, crushed toffee yum so you can see the possibilities. Mind you the original recipe is really amazing
CHOCOLATE ICE BOX PIE
From Southern Living 2005, found on myrecipes.com. I found this recipe online after my Dad requested a chocolate icebox pie. I have not tried it yet, just did not want to lose it! I will update after I try it! Cook time does not include chill time, which is at least 8 hours.
Provided by SarahBeth
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 642, Fat 39.6, SaturatedFat 18.8, Cholesterol 143.7, Sodium 298.3, Carbohydrate 63.6, Fiber 2.3, Sugar 49.8, Protein 10.5
CHOCOLATE ICE BOX PIE
Steps:
- 1. Knead together butter, flour and brown sugar 2. Spread onto cookie sheet, cover with wax paper to roll it out 3. Bake at 350 until brown (approximate 15 min) 4. Let cool and crumble onto bottom of 9x13 pan 5. Mix all pudding, milk and ice cream until smooth 6. Pour over crust and top with whipped cream 7. Refrigerate
CHOCOLATE ICE BOX PIE
This recipe came in my King Arthur catalog and is a little differant than the others I was able to find. Not to difficult to make and a dark, rich, creamy chocolate. No way it'll be on any diet, but for those special occassions could be just right. Cooking time includes crust and cooling time for pie
Provided by Bonnie G 2
Categories Pie
Time 2h
Yield 1 9" pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F and grease a 9" pie pan.
- CRUST:.
- Combine and mix all ingrediants and press mixture into the bottom and up sides of pan.
- Freeze crust for 15 minutes, then bake for 8-10 minutes, until slightly browned around edges. Remove from oven and cool completely.
- FILLING:.
- Combine hot water, cocoa and vanilla in small measuring cup and set aside.
- Microwave chocolate chunks on high for 1 minute, stir until completely melted, let cool for several minutes.
- Whip cream sugar and salt with a hand or stand mixer until soft peaks form.
- Stir the cocoa mixture into melted chocolate. Using a whisk, fold chocolate mixture into whipped cream until no white streaks remain.
- Spread the filling evenly into the cooled crust, then spread or dollop whipped cream on top.
- Refrigerate pie for at least an hour before serving, or until filling is firm.
Nutrition Facts : Calories 457.8, Fat 32.5, SaturatedFat 19.4, Cholesterol 81.1, Sodium 180.3, Carbohydrate 38.6, Fiber 2.5, Sugar 27, Protein 3.4
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