Marshmallow Nut Pie

This recipe is from the Kansan Silver Spoon cookbook of 1967 in dessert section

Marshmallow Nut pie
Mrs. Herbert Lipp

18 marshmallow
4 chocolate almond candy bars, 1 1/2 oz size
1/2 cup milk
1 cup whipping cream, whipped

Melt marshmallow, candy bars and milk in top of double boiler. Cool. Add whipped cream to mixture. Pour into baked pastry shell.
Pie Crust
1 1/2 cups flour
1/2 cup shortening
1/4 cup water
1/2 teaspoon salt

Sift flour and salt together. Add shortening, mix slightly and add water until mixture holds together. Roll out on floured board to desired size. Makes two single crusts. Turn under half inch of crust and crimp edges. Prick bottom of unfilled shells with a fork before baking for 15 minutes at 450 degrees.