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Almond Joy Pie
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Crust:
20 Almond Joy candy bar Miniatures, or 10 Almond Joy Snack Size bars, 3/4 cup graham cracker crumbs
Filling:
1/2 cup sugar
1/3 cup cornstarch
1/4 cup Hershey's Cocoa
1/4 tsp salt
1 1/2 cups milk
1 tsp. vanilla
16 Almond Joy candy bar Miniatures, or 8 Almond Joy Snack Size bars cut in 1/2" pieces.
Candy will cut easier if placed in freezer 15 minutes before cutting.
sweetened whipped cream or whipped topping
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 10 minutes. Allow to cool completely on a rack.
Filling:
In a medium saucepan, stir together sugar, cornstarch, cocoa & salt. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils. Boil and stir for 1 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. Servings: 6 - 8
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