Source:

Sonia

Serves/Makes:8

Ingredients

• 20 Almond Joy miniatures or 10 Almond Joy snack size
• 3/4 cup (175 ml) graham cracker crumbs
• 1/2 cup (125 ml) sugar
• 1/3 cup (80 ml) cornstarch
• 1/4 cup (60 ml) Hershey's cocoa
• 1/4 tsp (1 ml). salt
• 1-1/2 cups (350 ml) milk
• 1 tsp (5 ml). vanilla
• 16 Almond Joy candy bar Miniatures; or 8 Almond Joy Snack Size
• sweetened whipped cream

Preparation

• Chill all Almond Joy bars in freezer for 15 minutes.
• Preheat to 325 degrees (175 C.).
• Lightly butter 9" pie plate.
• Place first two ingredients in food processor.
• Process till mix is thoroughly blended.
• Press onto bottom and sides of prepared pie plate.
• Bake 10 minutes.
• Cool on rack completely.
• In medium saucepan, stir together sugar, starch, cocoa and salt.
• Blend in milk.
• Cook over med heat, stirring constantly with wire whisk, till mix boils.
• Boil and stir 1 minute (mixture will be very thick).
• Remove from heat.
• Blend in vanilla.
• Cut remainder of Almond Joy bars in 1/2" pieces.
• Add candy pieces; stir until melted.
• Pour into prepared crust.
• Press plastic wrap onto surface.
• Refrigerate.
• To serve, remove plastic wrap and top with sweetened whipped cream, if desired.

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