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Ingredients One per line	1 large pie crust ( I always use the No fail Pie Crust on Moonrecipes.com) 32 large marshmallows 1/3 cup milk 3 (1.4-oz.) toffee candy bars, very finely chopped 1 cup whipping cream 2 tablespoons finely chopped toasted almonds, if desired
Directions One per line	Heat oven to 450°F. Prepare pie crust according to package directions for one-crust baked shell using a 9-inch pie pan. Bake at 450°F for 9 to 11 minutes or until light golden brown. Cool completely. In a heavy medium saucepan, combine marshmallows and milk. Cook over low heat until marshmallows are melted, stirring constantly. Remove from heat. Add chopped toffee bars. Stir until partially melted. Refrigerate 15 to 25 minutes or until thickened but not set. In a small bowl, beat whipping cream until soft peaks form. Fold whipped cream into marshmallow mixture. Spoon into cooled baked shell. Refrigerate 3 hours or until firm. Garnish with toasted almonds. Store in refrigerator. Yield: 10 servings Notes: I topped mine with whipping cream and more chopped Heath Bars rather than the almonds.
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