Field editor Cheryl Maczko from Reedville,West Virginia says, “Everyone loves my fudgy Almond Joy pie. It’s pretty, cuts easily and is absolutely delicious.”
PREP: 20 min. + chilling
Yield: 6-8 servings
INGREDIENTS
1/2 cup sugar
1/3 cup cornstarch
1/4 cup baking cocoa
1/4 teaspoon salt
1-1/2 cups milk
16 miniature Almond Joy candy bars, chopped
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped cream
PROCEDURE
In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream.
Recipe taken from Taste Of Home magazine October-November 2006
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