Chocolate Almond Pie Ala Paula Deen

1. 1

   In a large heatproof bowl set over pot of simmering water, combine marshmallows, candy bars and milk; cook, stirring until melted.

2. 2

   Remove from heat; cool.

3. 3

   Beat 1 cup cream until soft peaks form; fold into chocolate-marshmallow mix.

4. 4

   Pour into pie crust.

5. 5

   Refrigerate at least 4 hours or overnight.

6. 6

   Just before serving beat remaininng 1 1/2 c cream, sugar and almond extract until stiff peaks form.

7. 7

   Spread over pie.

8. 8

   If desired, garnish with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.