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Milk Chocolate Icebox Pie


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  • 1 Choc pie crust
  • 3 Hershey's milk choc bars 1.55 oz ea
  • 4 large eggs
  • 2/3 cup sugar
  • 2 tbs. unsweetened cocoa powder
  • 1 stick butter softened
  • 1/8 tsp salt
  • 1 8 oz. whipped topping



Step 1

Chop 2 1/2 of the chocolate bars. Combine eggs and 1/3 cup of the sugar in a lartge metal bowl or double boiler. Cook beating constantly with a hand mixer, until mixture is light colored and fluffy, thermometer reads 160. Remove from heat. Whisk in chopped chocolate and cocoa powder until smooth. Let cool for 15 min. whisk occasionally. When cooled combine remaining 1/3 cup sugar with the butter and salt in a large bowl. Beatr on high speed until very lightcolored, about 2 min. On me. beat in egg mixture, scraping down side of bowl. fold in half of the whipped topping and spread into prepared crust. refrigerate overnight. before serving spread rest of whip topping over pie.

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