Prep 10 mins
Cook 20 mins
Rich and delicious! This is one of Luby's most requested recipes. Note that cooking time does not include chilling time.
- 2 1⁄2 cups milk, separated
- 1 1⁄3 cups granulated sugar
- 1⁄4 cup unsweetened cocoa
- 1 tablespoon butter
- 7 tablespoons cornstarch
- 6 tablespoons water
- 3 extra-large egg yolks
- 1 teaspoon vanilla
- 1 cup miniature marshmallow
- 1 9-inch baked pie crust
- sweetened whipped cream (I use Cool Whip)
- chocolate curls or chocolate shavings
- In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
- Bring to a boil over medium heat.
- In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
- Stir in remaining 1/2 cup milk.
- Whisk in egg yolks and vanilla until well blended.
- Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
- Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
- Add mashmallows and stir until marshmallows are melted and mixture is smooth.
- Pour into pie shell.
- Press plastic wrap diretly onto filling.
- (This prevents the formation of a tough, dry"skin" while cooling).
- Refrigerate at least 2 hours.
- Remove plastic wrap and top with whipped cream.
- Garnish with chocolate curls.
- ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.
i hate to give this recipe such poor reviews when everyone else is giving it 5 stars. the filling was way too rubbery and the chocolate was too mild and didnt taste like authentic chocolate. one of my family members described the chocolate as the last bit of nesquick in your glass when you take your last drink of it. i was really disapointed in this recipe, i had high hopes. im sorry but i definately wont make this again.
I've made this pie for years. It was my daughter's favorite item from Luby's when we lived in Texas. After moving she longed for her Luby's chocolate pie. Thank goodness I found the recipe. It has been a family favorite for at least a dozen years every Easter, Thanksgiving and Christmas. I've shared this recipe over & over. Note to one of the reviewers, you don't use the marshmallows as a topping, they are mixed into the warm custard. That's what gives it the unique Luby's taste unlike any other chocolate pie. I always use graham cracker crust. Also, I temper the egg mixture with a little warm chocolate mixture before adding it to the hot chocolate mixture. Another tip is to place Sarah wrap on top of the pie to cool. This will prevent a skin from forming. Cool whip topping will last for days... that is IF the pie lasts that long!
This pie is excellent... Much better than plain chocolate pudding pies! Thanks for a keeper :)