“Chocolate Silk Ice Box Pie”…it just sounds rich and delicious, doesn’t it?  I love chocolate anything and chocolate pie is a favorite, so this was right up my alley definitely!  It’s just the right amount of chocolate and sweetness.  Here is what you need:
2  1/2 cups half and half cream, divided
1  1/3 cups sugar
1/4 cup unsweetened cocoa powder
1 Tbs. butter
dash of salt
1/3 cup cornstarch
1/3 cup cold water
3 large egg yolks
1 tsp. vanilla
1 cup miniature marshmallows
1 prepared chocolate cookie crumb crust
whipped cream
In a heavy saucepan combine 2 cups of the half and half cream, sugar, cocoa powder, dash of salt, and butter.   Bring to a boil over medium heat, stirring constantly.
In a separate bowl, stir the cornstarch into the cold water until it’s dissolved and smooth.  Stir in the other half cup of half and half.    Whisk in the egg yolks and the vanilla until blended.
Gradually whisk this cornstarch mixture into the saucepan.   Cook for about two minutes, stirring constantly or until it’s thickened and smooth.   Add the marshmallows and stir until melted and smooth. 

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Pour mixture into the pie shell and place a piece of plastic wrap right on top of the surface of the pie.  It should be touching the filling.  This prevents it from forming a tough skin on top.  Refrigerate 2-3 hours.
Slice and garnish with whipped cream and a cherry or chocolate curls!  It’s delicious!

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