Before we started dating, The Fiance claimed that he did not really like sweets. He could give or take chocolate. Yeah ... what a weirdo! This pie was one of the first things I baked for him, and I believe that this in fact helped him on his way to becoming a Certified Chocoholic like the rest of the family. He's going to have to be to keep up with the rest of us.
Chocolate Almond Candy Bar Pie
Preheat oven to 400*. Lightly butter a 10"-pan.
Place 30-35 Oreo cookies in a sturdy plastic bag; crush with a rolling pin to coarse 1/4" pieces. Transfer to a mixing bowl and combine well with 6 T (3/4 stick) unsalted, melted butter. Pat the mixture into the bottom and sides of the pie pan. Bake for 7 minutes, then let cool completely.
Tear or snip 24 large marshmallows into small pieces. Chop 1lb almond Hershey bars into 1/4" pieces. Set aside 3 T of chocolate for decorating.
Bring 1 C heavy cream to a boil in a large saucepan, stirring constantly. Add chocolate and stir til melted. Remove the pan from heat, stir in marshmallows and tightly cover. Let stand for 5 minutes. Very gently fold the softened marshmallows into the chocolate mixture, retaining as much air in the mix as possible. There may be some unblended marshmallows. Pour the filling into the crust and refrigerate for 4 hours. If not serving the pie immediately, press a sheet of plastic wrap directly onto the surface and refrigerate for up to 2 days.
When ready to serve, spread with Cool-Whip and sprinkle with remaining candy bar pieces. Adapted from Joy of Cooking.
And that's a Yummy Pie Face.