Milk Chocolate Icebox Pie

By connieo

Ingredients

• CRUST
• 1 2/3 cups finely crushed Nabisco Famous wafer cookies (28 cookies)
• 6 Tbsp unsalted butter, softened
• 1 Tbsp sugar
• Pinch salt
• FILLING
• 3 Hershey's milk chocolate bars (1.55 oz each)
• 4 large eggs
• 2/3 cup sugar
• 2 Tbsp unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter, softened
• 1/8 tsp salt
• 1 container (8 oz) frozen whipped topping, thawed

Details

Servings 8
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

CRUST: Stir together cookie crumbs, butter, sugar & salt in a medium bowl. Press into bottom & up side of a 9-inch pie pan (not deep dish.) Refrigerate while preparing filling.

FILLING:
1. Chop 2 1/2 of the chocolate bars. Combine eggs & 1/3 cup of the sugar in a large metal bowl or double boiler. Bring 2 inches of water to a simmer in a large pot or Dutch oven.
2. Place bowl or double boiler over pan without touching water. Cook, beating constantly with a hand mixer, until mixture is light colored & fluffy, & registers 160* on an instant-read thermometer, 5 to 6 minutes. Watch carefully; if eggs get too hot, they will scramble.
3. Remove bowl from heat. Whisk in chopped chocolate & cocoa powder until smooth. Set aside to cool for 15 minutes, whisking occasionally.
4. Once egg mixture is cooled, combine remaining 1/3 cup sugar with the butter & salt in a large bowl. Beat on high speed until very light colored, about 2 minutes.
5. On medium, beat in egg mixture, scraping down side of bowl. Fold in half of the whipped topping & spread into prepared crust. Refrigerate overnight.
6. Just before serving, spread center of pie with remaining whipped topping. Use a vegetable peeler to make large curls from reserved chocolate, or cut into shards & sprinkle over pie.