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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I haven't tried this one yet, it came in my email from a state recipe site. But it looks so good I couldn't wait to post it. Ingredients:
for the crust |
20 almond joy candy bars (miniatures) or |
10 almond joy candy bars (snack size) |
3/4 cup graham cracker crumbs |
for the filling |
1/2 cup granulated sugar |
1/3 cup cornstarch |
1/4 cup cocoa |
1/4 teaspoon salt |
1 1/2 cups milk |
1 teaspoon vanilla |
16 almond joy candy bars (miniatures) or |
8 almond joy (snack size), cut into 1/2 pieces. |
(candy will cut easier if placed in the freezer for |
15 minutes before cutting). |
1 16 ounce container cool whip (optional) |
Directions:
1. For the crust:
2. Preheat oven to 325 degrees. Lightly butter a 9 pie plate.
3. Place ingredients in a food processor. Process until mix is
4. throughly blended. Press processed mixture onto the
5. bottom and up the sides of the prepared pie plate.
6. Bake for 10 minutes. Allow to cool completely on a rack
7. before adding filling.
8. For the filling: In a medium saucepan, stir together sugar,
9. cornstarch, cocoa and salt. Slowly blend in the milk. Cook
10. filling over medium heat, stirring constantly with a wire
11. whisk, until it boils. Boil and stir for 1 minute
12. (Mix will be very thick).
13. Remove from heat and stir in the vanilla. Add candy pieces
14. and stir until melted. Pour into prepared crust; press plastic
15. wrap onto surface. Refrigerate. Top with Cool Whip if desired.
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