Pies

Almond Joy Chocolate Pie

  • 36 Almond Joy Miniature Candies
  • 3/4 cup Graham cracker crumbs
  • 1/2 cup Sugar
  • 1/3 cup Cornstarch
  • 1/4 cup Hershey's cocoa
  • 1/4 teaspoon Salt
  • 1 1/2 cups Milk
  • 1 teaspoon Vanilla
  • ~ Whipped topping (opt)

    • CRUST:

    Preheat the oven to 325°. Lightly butter a 9" pie plate.

    Place 20 of thecandies and the graham cracker crumbs in a food processor. Process until mix isthoroughly blended. Press onto bottom &up the sides of a prepared pie plate. Bake for 10 minutes. Allow to cool completely on a rack.

    FILLING:

    In a medium saucepan, stir together sugar, starch, cocoa & salt. Blend in the milk. Cook overmedium heat, stirring constantly with awire whisk, until it boils. Boil and stir for 1 minute. (Mix will be very thick.) Remove from heat; blend in vanilla.Add the remaining 16 candy pieces and stir until melted.

    Pour into prepared crust; press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream, if desired.

    Servings: 6 - 8

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Marcia Theobald of South Yarmouth, MA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!