Here's one of the pies I'm making for Thanksgiving. It's a Paula Deen recipe and oh-so-yummy! I know I've made it once before, but I don't remember if it was for last Christmas or just some random occasion. I came up with a bit too much filling. I feel bad throwing it away because it's so good, but at the same time there isn't enough left for a second pie, and lord knows I don't need to sit and eat it--even though I really want to!
Chocolate Almond Pie
16 to 20 large marshmallows
4 (1 1/2-ounce) chocolate bars with almonds (recommended: Hershey)
1/2 cup milk
1 cup heavy cream
1 teaspoon vanilla
1 (8-inch) graham cracker crust
Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Good as is, or topped with whipped cream.
I melted everything in the microwave because I don't like double boilers. I'd do it for a minute on medium and then stir, then repeat. It took about five minutes I think. I used 18 marshmallows. It worked out nicely because I had my stand mixer working on the whipping cream while I was doing the chocolate mixture. Shoot, I just realized I forgot the vanilla. Oh well, I don't think one missing teaspoon will make that much of a difference. Mine looks kind of crappy because I poured in too much filling then tried to figure out a way to scoop it out. I'm tempted to run to Walgreens or Circle K to see if they have Ready-Whip I could buy to make it look pretty on the edges.
Next pie is apple, but I think I'll wait and do that tonight with all the apple peeling involved.