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CHOCOLATE ICEBOX PIE

2 1/2 cups milk, divided
1 1/3 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon butter or margarine
7 tablespoons cornstarch
6 tablespoons water
3 extra-large egg yolks
1 teaspoon vanilla
1 cup miniature marshmallows
1 baked 6-inch pie shell
Sweetened whipped cream
Chocolate curls or shavings

Combine 2 cups milk, sugar, cocoa and butter in a medium-size
saucepan. Bring just to a boil over medium heat.

In a medium-size bowl, completely dissolve cornstarch in water.
Stir in remaining 1/2 cup milk. Whisk in egg yolks and vanilla
until well-blended. Gradually add egg yolk mixture to mixture in
saucepan, stirring constantly with wire whisk. Cook, stirring
constantly, about 2 minutes, or until mixture is thickened and
smooth. Add marshmallows and stir until they melt and mixture is
smooth. Pour into pie shell. Press plastic wrap directly on
filling. Refrigerate at least 2 hours. Remove plastic wrap. Top
with whipped cream and garnish with chocolate curls.

Notes: Pressing plastic wrap directly onto hot pie filling prevents
a tough, dry "skin" from forming as pie cools. Use a potato peeler
to make decorative chocolate curls or shavings from a chocolate
candy bar.

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