Saturday, November 28, 2009

Grandma’s Chocolate Ice-box Pie

This recipe was my grandmother’s as well as my mother’s recipe.  So it has been in the family a while.  It tastes very similar to Luby’s ice box pie.  It can be made with a merangue top or without and served with cool whip or whipped topping. You do need to cook it on the stove top.  So buy the pudding mix for cook-n-serve.  It is very rich.  Just a warning to those who can’t handle rich desserts.


1-5oz or large box of cook-n-serve Jello Chocolate Pudding mix
½ cups of small marshmallows
¼ cup or 2 oz of your favorite chocolate (semi-sweet chips, or milk chocolate chips are fine, too but you only need a little bit!)
3 cups milk
cool whip or can of whipped topping
1-9” pie crust (frozen section)

Bake your pie crust according to manufacturer’s directions.  This is usually thawed for about 15 minutes at room temperature.  Pricked with a fork.  And baked at 400 degrees F for about 15 minutes or until done.
In a 4-quart sauce pan, heat your milk on medium.  Stir frequently to keep from sticking or scorching.  Heat this to a boil.  I cover mine with a lid to speed up the process, but don’t forget to stir. Add your pudding mix and allow this to cook.  Add your marshmallows and chocolate, too.  Going by your manufacturer’s directions, when it is done, poor into a ready baked pie crust and chill until set before serving.
Chill this according to the manufacturer.  Probably 1-2 hours or more. You can prepare a merangue topping, too.  We just top ours with whipped cream as we eat it.  I usually place a sheet of plastic wrap directly touching the chocolate when I refrigerate it.


Cajun Chef Ryan said...

I just love these recipes handed down from generations, there is something about carrying the torch to the next legion of followers.

Glenda said...

Thanks for the nice comment, Chef. I am still looking for a recipe like my Grandmother's Sourdough Biscuits (she was from Indiana, but lived in New Orleans for several years). I also want to find a recipe for pecan pralines. It is funny how we associate food with our loved ones even when they are no longer here - our memories and tastebuds are crystal clear about the past.

Kathleen said...

This recipe sounds wonderful! Thanks for sharing it.

Glenda said...

Thanks for the nice comment Kathleen. It is a very easy recipe for such a nice dessert. The only bad thing is it doesn't last very long. I'm lucky if I get one slice before it is all gone!