20 miniature Almond Joy candy bars or 10 large bars
3/4 cups Graham cracker crumbs
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces (place candy in freezer 15 minutes for easy cutting)
Sweetened whipped cream or whipped topping
Heat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside.
Place crust ingredients in a food processor and process until mix is thoroughly
blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and
allow to cool completely.
In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend
in milk and cook over medium heat, stirring constantly with wire whisk until it
boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend
in vanilla and candy pieces and stir until melted.
Pour into pie crust and press plastic wrap onto surface. Refrigerate until set.
Top with whipped cream when ready to serve.