Wednesday, November 3, 2010

Almond Joy Pie



20 Almond Joy candy bar Miniatures, or 10 Almond Joy Snack Size bars,
3/4 cup graham cracker crumbs


1/2 cup sugar
1/3 cup cornstarch
1/4 cup Hershey's Cocoa
1/4 tsp salt
1 1/2 cups milk
1 teaspoon vanilla
16 Almond Joy candy bar Miniatures, or 8 Almond Joy Snack Size bars cut
in 1/2" pieces.

*note* Candy will cut easier if placed in freezer 15 minutes before cutting.
sweetened whipped cream or whipped topping



1. Preheat the oven to 325 degrees. Lightly butter a 9" pie plate.

2. Place ingredients in a food processor. Process until mix is thoroughly blended.

3. Press onto bottom & up the sides of a prepared pie plate.

4. Bake for 10 minutes. Allow to cool completely on a rack.


1. In a medium saucepan, stir together sugar, cornstarch, cocoa & salt.

2. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils.

3. Boil and stir for 1 minute. (Mix will be very thick.)

4. Remove from heat; blend in vanilla. Add candy pieces and stir until melted.

5. Pour into prepared crust. Press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream, if desired.