"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for ALMOND JOY CHOCOLATE PIE, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Kaufmann


For the crust:
20 Almond Joy candy bar Miniatures or 10 Almond Joy Snack Size bars
C graham cracker crumbs

For the filling:
C sugar
⅓ C cornstarch
C Hershey's Cocoa
tsp. salt
1 C milk
1 tsp. vanilla
16 Almond Joy candy bar Miniatures or 8 Almond Joy Snack Size bars, cut in -inch pieces

(Candy will cut easier if placed in freezer 15 min before cutting.) Sweetened whipped cream or whipped topping (optional) For the crust: Preheat the oven to 325 degrees. Lightly butter a 9" pie plate. Place ingredients in a food processor. Process until mix is thoroughly blended. Press onto bottom & up the sides of a prepared pie plate. Bake for I 0 minutes. Allow to cool completely on a rack.

In a medium saucepan, stir together sugar, starch, cocoa & salt. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils. Boil and stir for I minute. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces and stir until melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream if desired.




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