Description

Indulge in the creamy goodness of this Chocolate Icebox Pie. A buttery graham cracker crust filled with a decadent chocolate custard and topped with freshly whipped cream, chocolate shavings, and chopped pecans.

Ingredients

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Crust:

1 1/3 cups graham cracker crumbs
5 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar

Filling:

2/3 cup + 2 tablespoons granulated sugar, divided
1/8 teaspoon salt
5 tablespoons flour
1 3/4 squares unsweetened chocolate
12 ounces evaporated milk or 1/2 cup heavy whipping cream (1 can)
2 large egg yolks, lightly beaten
2 cups small marshmallows
1/4 cup unsalted butter
1 cup heavy whipping cream
Semisweet chocolate for grating
2 tablespoons chopped pecans

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Instructions

Make Crust – Preheat oven to 375 degrees F. Combine graham cracker crumbs, butter, and sugar. Press into a pie plate and bake for 8 minutes. Cool.
Make Filling – Combine sugar, salt, and flour. Add melted chocolate, milk/cream, and yolks. Cook until thick. Stir in butter and marshmallows. Pour into crust and chill.

Notes

You will also need: small and medium mixing bowls, 9-inch pie plate or dish, small saucepan, whisk, pie plate, electric mixer, spatula, grater
This recipe was tested with both regular marshmallows and kosher marshmallows. Both results were delicious, so feel free to use kosher marshmallows if you prefer.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 200mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg