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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 ? 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 min., 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 onto filling. Refrigerate at least 2 hours. Remove plastic wrap. Top with whipped cream and garnish with chocolate curls. Note: 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. Source: Houston Chronicle, Nov. 13, 1996, p. 5F Recipe By : Lubys 50th Anniversary Recipe Collection Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 15:25:33 -0500 From: Cittadina@aol.com
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 8|
|Calories from Fat: 159 (24%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 103.8mg||32 %|
|Sodium 139.6mg||5 %|
|Potassium 92.2mg||2 %|
|Total Carbohydrate 125.4g||37 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 124.5g|
|Protein 3.2g||5 %|
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Calories per serving: 657
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