Chocolate Almond Crunch Pie
|Almond crunch crust||1|
|Miniature marshmallows/16 large marshmallows||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Milk chocolate||8 Ounce (1 Bar)|
|Whipping cream||1 Cup (16 tbs), chilled|
Bake pie crust.
Heat marshmallows, milk and chocolate in saucepan over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In chilled bowl, beat whipping cream until stiff.
Fold chocolate mixture into whipped cream.
Pour into pie crust.
Refrigerate until set, about 8 hours.