Almond Joy Pie • A Recipe from Great American Cookbooks 866-625-9241

	Almond Joy Pie

	1/2 cup sugar 1/3 cup cornstarch 1/4 cup unsweetened cocoa 1/4 teaspoon salt 1 1/2 cups milk 16 miniature Almond Joy candy bars, chopped with food processor 1 teaspoon vanilla 1 baked pie shell Cool Whip, optional

	Combine sugar, cornstarch, cocoa, and salt in a saucepan. Stir in milk and bring to a boil over medium heat. Stir constantly until thick (pudding will thicken very quickly); remove from heat. Add candy bars and vanilla and stir until chocolate is melted. Pour into pie shell. Cover with plastic wrap pressing the plastic onto the pudding to prevent skimming. Refrigerate 2 to 4 hours or until ready to serve with a dollop of Cool Whip. Serves 6 to 8.

Recipes ©: Great American Cookbooks an imprint of
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