Chocolate Icebox Pie
Submitted by Sue Lowes on Aug 06, 2010

From scratch chocolate filling in graham cracker crust pie with whipped cream topping.

Servings:
8

Complexity:   
Medium

Total Time:
1 hour

Ingredients:
2/3 cup milk
3/4 cup semisweet chocolate chips
1/4 cup cold water
2 tablespoons cornstarch
1 (14-oz) can sweetened condensed milk
3 large eggs, beaten
1 teaspoon vanilla
3 tablespoons butter
1 (6 oz) ready-made graham-cracker crust
1 cup whipping cream
1/4 cup sugar
1/2 cup chopped, toasted pecans
1 (1&5/8 oz) Hershey's milk chocolate bar, in pieces

Directions:
Heat milk in a 3-quart saucepan over medium heat until it begins to bubble around edges. Do not boil. Remove from ehat and whisk in chocolate chips until meltted. Cool slightly.

Stir together cold water and cornstarch until dissolved. Whisk cornstarch mixture, milk, eggs and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until thickened and smooth. Do not overcook.

Remove from heat and whisk in butter. Spoon mixture into pie crust, cover and chill for at least 8 hours.

Before serving, beat whipping cream at high speed with mixture until foamy; add sugar and beat until soft peaks form. Spread whipped cream over filling, then sprinkle pecans and candy pieces on top.