S'More Pie

We had to do some searching in the grocery store to find the ingredients for this recipe, but for the most part we were successful. It called for a 12-ounce candy bar; we had to settle for buying two 7.5 ounce ones, and then measuring out 12 ounces. It called for a 6-ounce jar of hot fudge topping; we used part of a 11.75 ounce jar. Thanks to Wayne's eagle eyes, though, we did find the "2 extra servings" graham cracker crust; I didn't even realize that was a thing! Since this recipe is very similar to our favorite "Candy Bar Pie" we knew we'd like it, and we did. And we'll try it again using a couple different types of chocolate bars.

S'More Pie

• 1 (12-ounce) chocolate candy bar, broken into pieces
• 30 regular marshmallows
• 3/4 cup milk
• 2 1/2 cups whipped cream, divided
• 1 (6-ounce) jar hot fudge topping, warmed
• 1 (9-ounce) graham cracker pie crust (the "2 extra servings" size)
• Chocolate syrup, for garnish

Cook the chocolate, marshmallows and milk over low heat, stirring constantly, until melted. Then cool to room temperature. Spread a thin layer of warm hot fudge over the bottom of the crust. Fold 1 1/2 cups whipped cream into chocolate mixture and gently spoon into crust. Top with remaining 1 cup whipped cream. Refrigerate for 3 hours or until set. Slice and serve, garnishing with chocolate syrup.

Variation 2 called for "a 12-ounce milk chocolate with almonds" candy bar. Those don't exist any more, either. However, we did find them in a 4 1/4-ounce size. We used three and didn't bother omitting the extra 3/4 ounce.