Countdown: Thanksgiving Pie #2
Wacky Wednesday
or Isn't it amazing that everyone has the same favorite pie?
So, you ask, why isn't it #1. You'll find the answer to that tomorrow. But here is the pie recipe that is requested most often at our house. One of the reasons I love it is because it has to be done in advance, making it a perfect "company" dessert. I found the original recipe in a magazine (probably Better Homes and Gardens) and followed the directions exactly the first time I made it. Although I love the walnut crust, the rest of the family prefers it in a graham cracker crust. And since I don't keep "milk chocolate bars with almonds" in my pantry, I use 1 to 1 1/2 cups of milk chocolate chips instead.
Candy Bar Pie
6 (1 to 1 ½ oz.) bars milk chocolate with almonds, chopped
15 large or 1 ½ cups mini marshmallows
½ cup milk
1 cup whipping cream
½ teaspoon vanilla
1 recipe Walnut Crust
coarsely chopped milk chocolate bars with almonds (optional)
For filling, in a medium saucepan combine the 6 candy bars, marshmallows, and milk; heat and stir over medium-low heat till chocolate is melted. Remove from heat; cool to room temperature. Chill a large mixing bowl and beaters. In the chilled bowl beat whipping cream and vanilla with an electric mixer on medium speed till soft peaks form. Fold whipped cream into cooled chocolate mixture. Spoon chocolate mixture into Walnut Crust. Freeze about 5 hours or till firm. (Can be frozen for up to 2 months.) Remove from the freezer about 10 minutes before serving. If desired, garnish with additional whipped cream and chopped chocolate. Makes 8 servings.
Walnut Crust: In a medium mixing bowl combine 1 ½ cups coarsely ground walnuts, 3 tablespoons milted margarine or butter and 2 tablespoons sugar. Press nut mixture firmly onto bottom and up sides of a 9-inch pie plate. Bake in a 325° over about 10 minutes or till edge is golden. Cool on a wire rack.
or Isn't it amazing that everyone has the same favorite pie?
So, you ask, why isn't it #1. You'll find the answer to that tomorrow. But here is the pie recipe that is requested most often at our house. One of the reasons I love it is because it has to be done in advance, making it a perfect "company" dessert. I found the original recipe in a magazine (probably Better Homes and Gardens) and followed the directions exactly the first time I made it. Although I love the walnut crust, the rest of the family prefers it in a graham cracker crust. And since I don't keep "milk chocolate bars with almonds" in my pantry, I use 1 to 1 1/2 cups of milk chocolate chips instead.
Candy Bar Pie
6 (1 to 1 ½ oz.) bars milk chocolate with almonds, chopped
15 large or 1 ½ cups mini marshmallows
½ cup milk
1 cup whipping cream
½ teaspoon vanilla
1 recipe Walnut Crust
coarsely chopped milk chocolate bars with almonds (optional)
For filling, in a medium saucepan combine the 6 candy bars, marshmallows, and milk; heat and stir over medium-low heat till chocolate is melted. Remove from heat; cool to room temperature. Chill a large mixing bowl and beaters. In the chilled bowl beat whipping cream and vanilla with an electric mixer on medium speed till soft peaks form. Fold whipped cream into cooled chocolate mixture. Spoon chocolate mixture into Walnut Crust. Freeze about 5 hours or till firm. (Can be frozen for up to 2 months.) Remove from the freezer about 10 minutes before serving. If desired, garnish with additional whipped cream and chopped chocolate. Makes 8 servings.
Walnut Crust: In a medium mixing bowl combine 1 ½ cups coarsely ground walnuts, 3 tablespoons milted margarine or butter and 2 tablespoons sugar. Press nut mixture firmly onto bottom and up sides of a 9-inch pie plate. Bake in a 325° over about 10 minutes or till edge is golden. Cool on a wire rack.
Comments
Happy Thanksgiving! Love to all.
Hoping over from Stop and Smell the Chocolates.