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Chocolate Icebox Pie

  • Makes one pie.


  • 1/2 pint whipping cream
  • 2 teaspoons sugar
  • 10 oz. Hershey's Almond Chocolate Bar
  • 6 Tablespoons milk
  • 1 (8-inch) graham cracker crust pie shell


Melt chocolate bar in a double boiler or over water on low heat, stirring frequently. Remove from heat and allow to cool. Meanwhile, whip cream with sugar until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least two hours.

This is the pie I remember most from my childhood. Mmmm.

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