"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

ALMOND JOY CHOCOLATE PIE Recipe

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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kaufmann

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
(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.

Filling:
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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