16 large marshmallows, cut in half
1/2 c. whole milk
1 (8 oz.) milk chocolate candy bar with almonds, broken into chunks
1 c. whipping cream
1 (9-inch) baked pie shell

Combine marshmallows and milk in the top of a double boiler. Place over hot water and stir until mixture melts. Add chocolate bar; stir until melted and smooth. Cool to room temperature. Whip cream and fold into marshmallow mixture. Turn into pastry shell. Cover with wax paper or plastic wrap. Refrigerate at least 6 hours.

Makes 6 to 8 servings.