Chocolate Icebox Pie

Macrayla Evans

By
@phalanmac

Came across this recipe in a magazine a few years ago....since then it has become a family favorite.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

10 Min

Ingredients

2/3 c
milk
3/4 c
semisweet chocolate morsels
1/4 c
cold water
2 Tbsp
cornstarch
14 oz
sweetened condensed milk
3 large
eggs, beaten
1 tsp
vanilla extract
3 Tbsp
butter
6 oz
ready-made chocolate crumb piecrust
1 c
whipping cream
1/4 c
sugar
1/2 c
chopped pecans, toasted
2 Tbsp
melted butter
1
(1.55-ounce) hershey milk chocolate candy bar, chopped

Directions Step-By-Step

1
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.
2
Stir together cold water and cornstarch until dissolved.
3
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.) ***Should be the consistency of thick pudding.
4
Remove from heat, and whisk in 3 tablespoons of butter. Spoon mixture into pie crust. Cover and chill at least 8 hours.
5
To toast pecans, heat oven to 350 deg., melt 2 tablespoons butter, place pecans on a parchment lined baking sheet, drizzle the melted butter over the pecans (stir them up a little to coat), place in oven for 5 minutes. Cool completely before using.
6
For the whipped cream: It helps if you use a metal bowl and the equipment is cold -- put the beaters and bowl in the freezer before using.

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 toasted pecans and candy bar pieces.

About this Recipe

Course/Dish: Pies, Chocolate
Other Tag: Quick & Easy