Serves 6 to 8
Ingredients
2½ cups milk, divided use
1½ cups sugar
¼ cup cocoa
1 tablespoon butter
7 tablespoons cornstarch
6 tablespoons water
3 extra-large egg yolks
1 teaspoon vanilla
1 cup miniature marshmallows
9-inch baked pie shell, cooled
Whipped cream
Chocolate curls, optional
Directions
- In a medium saucepan, combine 2 cups milk, sugar, cocoa and butter. Bring to just a boil over medium heat.
- In a medium bowl, combine cornstarch and water until cornstarch is completely dissolved. Stir in remaining ½ cup milk. Whisk in egg yolks and vanilla until well-blended. Gradually add to mixture in saucepan, stirring constantly with a whisk. Cook, stirring constantly, about 2 minutes or until mixture is thickened and smooth. Add marshmallows and stir until marshmallows melt and mixture is smooth.
- Pour pudding into cooled pie shell. Press plastic wrap directly onto filling and refrigerate for at least 2 hours.
- To serve, remove plastic wrap. Top pie with whipped cream and garnish with chocolate curls.
— From Luby’s Cafeteria 50th Anniversary Recipe Collection
