Marlin's Chocolte Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Graham-cracker crust for 9-inch pie
1 (9 oz.) Hershey almond bar or 10 1/4 (5 cent) bars, 7/8 oz. each
2/3 cp milk
1 cp heavy cream, whipped
1 - Prepare crust.
2 - Melt chocolate bars in top of double boiler over boiling water.
3 - Stir in milk and marshmallows.
4 - When smooth, remove from heat.
5 - Let cool.
6 - Fold in whipped cream.
7 - Pour into crumb shell.
8 - Chill.
9 - Serve with additional whipoped cream if desired.
Makes 6 servings.
This is a recipe I swapped with a delightful friend in Madrid. I've
passed it along to my Connecticut friends and they are as enthusiastic
as I am.