16 large marshmallows or 1 1/2 C mini-marshmallows
1/2 C milk
2 C whipped cream
1 pastry shell, baked
or graham cracker or chocolate pie crust
Place the candy bar, marshmallows and milk in heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream, pour into crust. Refrigerate for at least 3 hours. Before serving, I like to place chunks of one more candy bar on top.