Chocolate Icebox Pie

Grandma’s Chocolate Ice-box Pie

This recipe was my grandmother’s as well as my mother’s recipe.  So it has been in the family a while.  It tastes very similar to Luby’s ice box pie.  It can be made with a merangue top or without and served with cool whip or whipped topping. You do need to cook it on the stove top.  So buy the pudding mix for cook-n-serve.  It is very rich.  Just a warning to those who can’t handle rich desserts.


1-5oz or large box of cook-n-serve Jello Chocolate Pudding mix
½ cups of small marshmallows
¼ cup or 2 oz of your favorite chocolate (semi-sweet chips, or milk chocolate chips are fine, too but you only need a little bit!)
3 cups milk
cool whip or can of whipped topping
1-9” pie crust (frozen section)

Bake your pie crust according to manufacturer’s directions.  This is usually thawed for about 15 minutes at room temperature.  Pricked with a fork.  And baked at 400 degrees F for about 15 minutes or until done.
In a 4-quart sauce pan, heat your milk on medium.  Stir frequently to keep from sticking or scorching.  Heat this to a boil.  I cover mine with a lid to speed up the process, but don’t forget to stir. Add your pudding mix and allow this to cook.  Add your marshmallows and chocolate, too.  Going by your manufacturer’s directions, when it is done, poor into a ready baked pie crust and chill until set before serving.
Chill this according to the manufacturer.  Probably 1-2 hours or more. You can prepare a merangue topping, too.  We just top ours with whipped cream as we eat it.  I usually place a sheet of plastic wrap directly touching the chocolate when I refrigerate it.