I have been going through my Grandmothers cookbook. You know the cookbook…the kind where little pieces of paper with recipes from so and so are scattered and you can barely read them. Some of them are way older than I am and are barely readable. Some of them should have an international background check they are so sinful. Some are family favorites, and some I hated as a child and have grown to love in my adult years. It is a hodge podge of years of collecting from friends and other family members. And it is something that I treasure…dearly. Since my Mother’s birthday is quickly approaching, I was looking for what I was going to make for her when I came upon this Chocolate Pie recipe. She loves chocolate. And it was her mother’s recipe…a combination that I think I can’t go wrong with.
6 Hershey Almond Candy Bars
1/2 cup milk
20 large marshmallows
1 tub cool whip
1 graham cracker crust
1 tsp. vanilla
Melt the marshmallows, chocolate bars, milk and vanilla in a double boiler. Allow to cool and then fold the cool whip into the mixture. Pour into the pie crust and the chill in refrigerator for at least 2 hours before serving.
I have a similar recipe – without marshmallows and milk. It’s just a baked piecrust, Hershey bars and CoolWhip. My tweak on the recipe has been to coat the bottom of the crust with a little of the melted chocolate, then mix the rest of the chocolate into the CoolWhip. Yummy, though if I get the chocolate layer too thick it does get hard to cut the pie. Your version sounds yummy too.