Several years ago, I posted this pie after making it and realizing that it would become a favorite of our family. My oldest son, Jason, isn’t much of a dessert person. He likes two things, Texas sheet cake and this almond pie. It is a great pie to make and keep in the freezer for when friends or family drop by. It is very simple but very rich. I made it last night for dinner with friends this evening. They have never tasted its before so will be fun to see their reaction.
1 chocolate cookie pie shell
15 regular sized marshmallows
6 regular sized Hershey Bars with almond extract
1/2 whole milk or Half & half
1 teas almond extract
2 & 1/2 cups whipping cream (divided)
In heavy saucepan, melt the candy bars with the 1/2 cup milk or 1/2&1/2 and marshmallows until all are melted and combined. Add the almond extract and stir until mixed in. Set aside to cool for about an hour.
After mixture is cool, whip one cup of the whipping cream until stiff peaks form and hold well and then add the cooled chocolate mixture and stir in altogether. Pour into the chocolate crust. Let sit at least 4 hours or you can cover the pie with Press & Seal and freeze until ready to serve.
Before serving, allow pie to sit in fridge for at least 4-6 hours. (If pie has been frozen, this will allow it to thaw enough to serve)
Whip the remaining 1 cup of whipping cream with 1/3 cup powdered sugar until stiff peaks form. Top the chocolate pie with whipping cream and serve.
Makes 6-8 servings.