Almond Joy Chocolate Pie

 

Sometimes you feel like a nut, Sometimes you don't :)

 

 

Crust:

10 (1-3/4 oz.) Almond Joy© candy 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 tsp. salt

1-1/2 cups milk

1 tsp. vanilla extract

16 miniature Almond Joy bars or 8 regular, cut into 1/2" pieces (see note)

optional sweetened whipped cream or whipped topping

       Heat oven to 325ºF. (165ºC).  Lightly butter a 9" 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.  Filling:  In a medium saucepan, stir sugar, cornstarch, cocoa and salt.  Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring 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.  Makes 6-8 servings

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Note: 

Place candy in freezer 15 minutes for easier cutting.