Oh boy, this had my name written all over it. I was looking through an old Taste of Home Magazine from 2006, found this recipe and it is now one of my favs…use a bought chocolate crumb crust and it could not be simpler to make, but hard not to eat the whole pie at one sitting.
1/2 cup sugar
1/3 cup cornstarch
1/4 cup baking cocoa
1/4 teas salt
1 1/2 cups milk
16 miniature Almond Joy candy bars, chopped
1 teas vanilla
1 chocolate crumb pastry shell
Whipping cream
In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat. Add chopped candy bars and vanilla, stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filing and refrigerate about 4 hrs. Remove plastic wrap. Slice and serve with whipping cream. *If you don’t like coconut, try using the minature Reeses Peanut Butter cups (I believe these bars come in packages of 8 ea. and are a $1.00 at wallmart for the package).
Coconut Chocolate Pie
Chocolate Castles 