Chocolate Icebox Pie Recipe Hershey Recipe For Deviled

CHOCOLATE ICEBOX PIE

Steps:

• Preheat oven to 375 degrees F. In a small mixing bowl, combine graham cracker crumbs, butter, and sugar. Stir to blend ingredients until all crumbs are evenly moistened by the butter.
• Pat the graham cracker mixture evenly into a pie plate or dish using the back of a spoon, covering the bottom and sides of the dish completely to form a crust.
• Bake the crust for 8 minutes in the oven till crust hardens. Cool before filling.
• Combine 2/3 cup of sugar, salt, and flour in a small saucepan. Melt chocolate squares (the easiest way is to melt it in a small dish in the microwave), then add the melted chocolate to the dry mixture along with the evaporated milk or cream. Whisk together to blend ingredients.
• Add 1 cup of water and beaten egg yolks, whisk again. Turn heat to medium low and continue to whisk for 10-15 minutes. The mixture will heat slowly and take on a thicker consistency and become a custard. Don't leave the pan alone for very long or the custard will burn/congeal to the bottom of the pan. Continue whisking until the custard thickens and begins to stick to the whisk in small lumps. Remove from heat.Melt in the butter, then whisk in the marshmallows, which will melt into the custard. Let mixture return to room temperature.
• Fill cooled graham cracker crust with the custard.Place pie uncovered in the refrigerator and chill for at least 6 hours till set (preferably overnight).
• At least 1 ½ hours before serving, combine 1 cup of heavy whipping cream and 2 tbsp sugar in a medium mixing bowl. Whip on medium high for a few minutes until the cream is light and fluffy.Spread the freshly whipped cream on top of the pie with a spatula. If you have more time and want a more elegant presentation, you can pipe the cream across the top of the pie with a star tip.
• Grate semisweet chocolate into 2-3 tbsp of chocolate shavings.
• Sprinkle the chocolate shavings onto the top of the pie, along with 2 tbsp chopped pecans.
• Chill for at least 1 hour longer before serving.

EASY CHOCOLATE ICEBOX PIE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
• In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
• Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust until it just begins to turn golden in places, about 8 minutes. Remove from oven and set aside to cool.
• Gather the cooled crust and remaining ingredients.
• Prepare both packages of pudding according to package directions using the quantity of milk recommended for a pie.
• Pour the prepared pudding into cooled graham cracker crust. Chill pie for at least 30 minutes before serving.
• Garnish the pie with 10 dollops of whipped topping. Slice the pie so each serving includes some of the cream topping.

ICEBOX HERSHEY® BAR CHOCOLATE PIE

Steps:

• Heat oven to 450°F. Fit pie crust into a 9-inch pie plate and bake according to package instructions for a one-crust pie. Cool completely, about 30 minutes.
• Meanwhile, add milk and 7 oz Hershey's® milk chocolate to a small pot and melt over low heat, stirring occasionally to prevent scalding. Do not simmer.
• In a medium bowl, whisk together water and cornstarch. Then add sweetened condensed milk, eggs and vanilla. Slowly pour hot melted chocolate into this mixture, whisking constantly.
• Transfer chocolate mixture back to medium pot and place over low heat. Cook, stirring constantly, for 3-4 minutes until mixture thickens and coats the back of a spoon.
• Carefully pour chocolate pie filling into your baked crust and let cool at room temperature for 10 minutes.
• Transfer pie to the fridge to cool completely (at least 4 hours). Serve topped with whipped cream and extra chocolate bar pieces.

CHOCOLATE ICEBOX PIE

Steps:

• Heat milk in a 3 quart saucepan over medium heat until it begins to bubble around the edges (DO NOT BOIL).
• Remove from heat and whisk in the chocolate morsels until melted.
• Cool slightly.
• Stir together cold water and cornstarch until dissolved.
• 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. Be careful not to overcook.
• Remove from heat and whisk in butter.
• Spoon mixture into pie crust.
• Cover and chill at least 8 hours.
• Beat whipping cream at high speed with a mixer until foamy. Gradually add sugar and beat until soft peaks form.
• Spread whipped cream evenly over pie filling.
• Sprinkle with pecans and candy bar pieces.

HERSHEY'S CHOCOLATE TOWN TOLL HOUSE PIE RECIPE - (4.6/5)

Steps:

• Preheat oven to 325°. Melt butter then set aside. Beat two eggs in a mixing bowl until foamy. Mix in sugars and flour. Slowly stir in butter and then chocolate chips. Pour mixture into unbaked pie shell. Bake for about 1 hour. This pie freezes beautifully. Serve warm with ice cream.