In the January 17th newsletter
Barbara in Wentzville, Mo. was
requesting a recipe for the popular
Almond Milk Chocolate Pie recipe from
several years ago, but which still is a
favorite with many today. I'm sure you
will get many recipes for this pie, but
here are two recipes from my files,
which are almost identical. The first
one I have made, but the second one I
have not, though there is only very
slight variations.
Cut this pie in
small pieces, as it is VERY rich!
Almond Milk Chocolate Pie
6
regular size Hershey's Almond Chocolate
Bars
16 large marshmallows
1/2
cup milk
1 cup (1/2 pint) whipping
cream
Melt chocolate bars,
marshmallows and milk in the top of a
double boiler. Remove from heat. Cool.
Whip cream and fold into chocolate
mixture. Pour into a 9 inch baked plain
pie crust. Chill overnight, or for
several hours. Add more whipped cream to
the top, if desired, when
serving. We
found it really didn't need it.
Judy
(in Alaska)
Chocolate Pie Deluxe
1-9 inch prepared graham cracker
crust
16 large marshmallows (or 1-1/2
cups miniature marshmallows)
1/2 cup
milk
1 large bar (9-3/4 oz.) milk
chocolate
1 cup whipping cream, or 1
pkg. Dream Whip topping
In
saucepan, heat marshmallows, milk and
chocolate over medium heat, stirring
constantly, until candy and marshmallows
are melted and blended. Chill until
thickened. In a chilled deep bowl, beat
whipping cream until stiff (if using
Dream Whip, prepare as on package). Stir
marshmallow mixture until blended; fold
in whipped cream. Pour into crust. Chill
several hours until set. If desired,
garnish with toasted slivered almonds,
as that is a nice addition.
NOTE:
To make a 9 inch graham cracker crust,
mix together 1-1/2 cup graham cracker
crumbs (about 24 crackers) with 3 tbsp.
granulated sugar and 1/3 cup melted
butter. Press mixture firmly against
bottom and sides of 9 inch pie pan. Bake
for 10 minute at 350º. Cool.
Judy (in
Alaska)
http://www.nancyskitchen.com
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