Chocolate Icebox Pie

 

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From: MyRecipes

This ultra-decadent chocolate pie recipe features a rich homemade chocolate pie filling topped with whipped cream and chopped chocolate candy bar pieces.



Prep: 20 mins
Cook: 8 mins
Chill: 8 hrs
Total: 8 hrs 28 mins
Yield: Makes 8 servings

Ingredients

• ⅔ cup milk
• ¾ cup semisweet chocolate morsels
• ¼ 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
• ¼ cup suga
• ½ cup chopped pecans, toasted
• 1 (1.55-ounce) milk chocolate candy bar, chopped

Directions

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.

Step 2

Stir together cold water and cornstarch until dissolved.

Step 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.)

Step 4

Remove from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.

Step 5

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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