1 c. (6 oz.) Hershey's milk chocolate chips
15 marshmallows

Melt the chocolate chips and marshmallows in:

1/2 c. milk over hot, not boiling water

Stir to blend and cool thoroughly. Whip until stiff:

1 c. heavy cream

Fold into chocolate mixture. Pour into 8 or 9 inch baked and cooled pie shell. Chill for several hours until firm. Overnight for best results. Top with whipped cream and toasted slivered almonds.