My mom found this recipe in one of my Gramma John’s cookbooks in 1967. It has been a family favorite for over 40 years now. Someone in our family is for sure making it on Thanksgiving or Christmas. The story goes that my mom and dad would see who could wake before the other in the middle of the night in order to sneak the last piece. Imagine the disappointment of opening the freezer door to find an empty pie plate! Thankfully, FishPapa says it’s too sweet for him, so I don’t have to fight him for it.
Mom now makes hers with Cool Whip instead of whipping cream. It is easier that way, but much sweeter. I prefer it the traditional way. You choose what works for you.
And just between you and me, you don’t have to wait for Christmas to make this!
1/3 c. butter
1 c. flour
1/3 c. diced, toasted almonds
2 T. honey
1 c. heavy whipping cream
7 oz. marshmallow creme
5 chocolate-covered toffee bars, 3/4 oz. each, (like Heath), crushed
In saute pan, melt butter. Add flour, almonds and honey, stirring constantly until starts to brown. Set aside 1/3 cup mixture for topping. Press remainder into bottom and up sides of 8-inch pie pan. Cool.
In mixing bowl, whip cream until stiff. Fold in marshmallow creme and candy. Spoon into crust. Sprinkle reserved topping over top. Freeze until firm.
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Yum, yum! I can’t wait to try this–thanks for sharing!
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That sounds really decadent. I love new recipes….and this pie is sure to be a keeper. Thanks!
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That sounds delicious! I need more dessert recipes for church potlucks, we don’t eat many of them at home due to my hubby’s diabetes, so it’s great to know there’s some tried and true recipes in my file!
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