1/2 C sugar
1/3 C cornstarch
1/4 C baking cocoa
1/4 tsp salt
1 1/2 C milk
16 miniature Almond Joy candy bars, chopped
1 tsp vanilla extract
1 pastry shell (9 inches), baked
In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Refrigerate until set, about 4 hours. Slice and serve with whipped cream. I went ahead and put a layer of whipped cream over the entire pie.