Posted by Tara on Wednesday, June 1st, 2011
It’s ironic that I’m listening to Lauren Alaina’s Like My Mother Does while remembering how my Mom made her Chocolate Icebox Pie and blogging about it. This pie is hands down my absolute favorite dessert my Mom ever made in our home. And I am so thankful that I can carry on the tradition and make this treat, “like my mother did.” Although my Mom’s passing was untimely, a piece of her lives on through me. And I’d like to think I’m not only a better person but also a better cook because of my Mom.
Although Mom would whip the filling up in an aluminum pan on the stove top, I use the microwave to cook the filling a minute at a time. It’s quick, it’s easy and so much tastier than Jello pudding.
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1 stick melted butter
Pour graham cracker crumbs into a deep dish pie pan. Add the sugar and mix well. Pour melted butter over cracker crumbs and mix together until crumbs are evenly coated with the butter. Use the bottom of a glass or the back of a large spoon to gently press crackers into place on bottom and sides of pie pan. Set pie crust aside until filling is prepared.
For the filling:
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 Tablespoons plain flour
- 2 beaten eggs
- 1 12 oz can evaporated milk
- 2 Teaspoons real butter -melted
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 pint of whipping cream (whipped)
In a large microwave safe mixing bowl, add sugar, cocoa, and flour. Stir with a wire whisk until well blended. In a small mixing bowl, combine the beaten eggs with half of the evaporated milk and whisk to blend well. Add the remaining half can of evaporated milk to the sugar/flour/cocoa mixture and blend well. Next add the egg mixture to the sugar/flour/cocoa mixture. Add the melted butter and salt. Whisk until mixture is smooth and well blended. Place mixture in microwave and cook a minute at a time, stirring after each minute, until mixture begins to thicken and coats a metal spoon well. Then combine the vanilla and pour filling over graham cracker crust. Allow filling to cool on counter top for about 15 minutes before transferring pie to refrigerator. Allow pie to cool completely and set before serving (about 2 hours). Top pie with real whipping cream right before serving.