Shelly's Recipe

CHOCOLATE-TOFFEE-MARSHMALLOW PIE

Category: Pies - Cream and Custard

2 cups chocolate graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
20 large marshmallows
1 (7-ounce) chocolate candy bar, chopped
1/2 cup whole milk
1 (12-ounce) container frozen nondairy whipped topping, thawed
1 (8-ounce) package toffee bits
Garnish: whipped cream, toffee bits

In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter, stirring until combined. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate; chill for 15 minutes.

In a medium saucepan, combine marshmallows, chopped candy bar, and milk. Cook over low heat, stirring frequently, until marshmallows are melted and mixture is smooth. Remove from heat, and cool for 30 minutes.

Stir in whipped topping and toffee bits. Spoon into prepared piecrust. Cover, and chill for at least 4 hours before slicing. Garnish with whipped cream and toffee bits, if desired.