Aunt Mary’s Chocolate Icebox Pie Recipe

Aunt Mary always brings several of these pies to holiday gatherings. When much of the clan goes for a nice walk after lunch but before dessert, several of us are happy to ‘guard’ the pies. Sometimes there is one fewer pie when they return from their walk.

You will make one and wish you’d made two…or two and wish you’d made three.

Happy Thanksgiving and Happy Holidays!  Enjoy!

Homemade piecrust or ready-made
2 cups milk
1 (3 ounce) package JELL-O cook & serve vanilla pudding
4 ounces semi-sweet chocolate baking bar
1/4 cup pecan chips, divided use
1 half-pint carton whipping cream
2 tablespoons sugar
1/2-1 ounce semi-sweet chocolate, shavings for top

Prepare and bake piecrust in 8-inch pie pan; set aside. Stir pudding mix into 2 cups milk in a medium saucepan over medium-high heat. Mix well then add chocolate squares. Stir constantly as mixture comes to boil; continue stirring as mixture boils about one minute. Remove from heat, and pour mixture into bowl, straining if lumpy. Set aside to cool. Set aside a pinch of pecan chips for topping, and spread remaining pecans on bottom of baked pie shell. Pour cooled mixture into shell. In a separate bowl, beat whipping cream into stiff peaks with a mixer, adding sugar; spread on top of filling. Peel shavings from semi-sweet chocolate square for topping. Top with chocolate shavings and pinch of pecan chips. Refrigerate 2 to 3 hours. Serves 6-8.


Published in: on December 22, 2010 at 5:35 am  Leave a Comment  

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