This pie is always a part of our family Thanksgiving menu. It's as simple as can be to whip up, and everyone likes it. You can use a traditional pie crust for this pie, or a graham cracker or chocolate cookie crust work well, too.
15 large marshmallows
1/2 cup milk
1 8-oz Hershey Almond Chocolate Bar
1 cup whipping cream, whipped
1 pie shell
Heat the marshmallows, milk, and chocolate bar over a low heat until the marshmallows and chocolate have melted and blended with the milk. After this mixture has cooled, fold in the whipped cream and pour the combined mixture into a pie shell. Chill until set. Garnish with chocolate shavings, sliced almonds, and/or a dollop of sweetened whipped cream. Note: This past Thanksgiving, I lost track of what I was doing and accidentally added 2 cups of whipped cream instead of 1. The end result was that there was too much filling for my pie crust. However, I liked end result better (it tasted more like a chocolate silk or chocolate chiffon pie) and the filling still set up. A fortunate mistake! Anyway, going forward, I think I'll add at least an extra half cup of whipped cream to the recipe above.