Marshmallow Chocolate Pie

5 oz. marshmallows (about 30 large)
1/2 cup milk
8 oz. hershey chocolate almond bars
1 tsp. vanilla
dash of salt
1/2 cup slivered toasted almonds
2 cups cool whip or whipped cream

Graham cracker crust.
1 1/4 cups graham cracker crumbs.
2 tbs. sugar.
6 tbs. melted butter.
Combine crumbs and sugar. Stir in melted butter. Pat mixture into a 9 in. pie pan. Bake at 350 for ten minutes and cool..
In a two quart glass measuring bowl, place marshmallows, milk, and chocolate bars. Place in a microwave and heat on high for two minutes or until melted. Stir. Remove from microwave, stir in vanilla, salt, and almonds. Allow to cool until mixture thickens.

Fold in cool whip. Pour into crust. Refrigerate for 2 hours or longer. Pie can be made 24 hrs. in advance of serving. May also be frozen. 6 to 8 servings.


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