Crust
20 miniature Almond Joy candy bars or 10 large bars
3/4 cup graham cracker crumbs
Filling
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces (place candy in freezer 15 minutes for easy cutting)
Sweetened whipped cream or whipped topping
Preheat oven to 325 degrees F. Lightly butter a 9-inch pie plate; set aside. Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.
In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat; blend in vanilla and candy pieces and stir until melted. Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.
Preheat oven to 325 degrees F. Lightly butter a 9-inch pie plate; set aside. Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.
In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat; blend in vanilla and candy pieces and stir until melted. Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.
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