Serves 6 to 8
Prep time: 10 minutes; no cooking time

  • 2 large chocolate bars
  • 8 ounce container of whipped topping, thawed
  • 1 cup slivered almonds
  • 9-inch graham cracker pie crust


  1. Break chocolate into squares; place all but 2 squares in large microwave safe bowl; set extra squares aside.
  2. Melt chocolate in microwave for about a minute; mix then melt another 30-45 seconds.
  3. Let chocolate sit a few minutes to cool a bit; while cooling, stir in half almonds.
  4. Fold in whipped topping; initially add a little at a time, then gradually add larger amounts, so chocolate doesn’t solidify.
  5. Once half whipped topping is in, add rest of almonds.
  6. Pour mixture into pie crust
  7. Cut leftover chocolate into small pieces; garnish top of pie with pieces.
  8. Refrigerate for 1-2 hrs.