This is my absolute favorite chocolate cream pie. My sister-in-law Rita Black brings it to all our family dinners, and it is always the dessert of choice. This decadent pie is perfect for Easter when garnished with white, light, and dark chocolate-covered almonds resembling tiny Easter eggs or pastel-colored Jordan almond eggs nestled in a chocolate shavings nest on sweetened whipped cream. Enjoy!
6 (41-gram) Hershey’s chocolate bars with almonds
16 marshmallows
½ cup milk
1 pint whipping cream, divided
1 (9-inch) pie crust, baked
¼ cup confectioners’ sugar
For garnish: chocolate shavings and chocolate-covered almonds or pastel Jordan almonds.
In a double boiler, melt candy bars and, marshmallows; add milk. Cool. Whip ½ pint whipping cream until stiff; fold into chocolate mixture. Pour into crust and chill. With mixer, beat remaining whipping cream; beat in sugar. Serve pie with whipped cream. For Easter, in center of pie, create a nest of chocolate shavings and place almonds in nest.
Yield: 1 pie
