Chocolate Almond Bar Pie
|Sweetened zwieback pieces||12|
|Butter||1⁄4 Cup (4 tbs) (4 Tablespoons)|
|Sugar||1⁄4 Cup (4 tbs) (4 Tablespoons)|
|Chocolate almond bars||6 Ounce (7 Small Bars, 7/8 Ounce Each)|
|Blanched toasted almonds||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Pint (1 Cup)|
Roll zwiebach into fine crumbs and mix thoroughly with butter, sugar, and cinnamon.
Pat into a 9-inch pie pan.
Bake in a hot oven (400°) for 10 minutes.
Put chocolate bars, almonds, marshmallows, milk, and salt in top of double boiler and melt over hot water.
Whip cream until stiff and fold in.
Pour into baked shell.
Chill until firm.
If desired, sprinkle a slivered chocolate bar over the top.