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Almond Joy Chocolate Pie
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  • 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
  • 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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