Mississippi Mud Pie

By: Shelley Stevens

1 baked 9” pie shell
½ c. butter
1 c. powdered sugar
1 t. vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips
3 eggs *
whipped cream
almonds, toasted

Directions:
Have the pie shell baked and ready. Whip the butter, powdered sugar, and vanilla together. Melt the chocolate chips and add them to the butter sugar mixture. Then add the eggs one at the time beating it well, then pour it into the baked pie shell. Freeze it for 6 - 8 hours. Garnish it with whipped cream and toasted almonds. Store in the refrigerator.
*Use egg beaters if you are timid to use raw eggs. Only use the recommended amount. If you use too much egg beaters and the pie filling won’t hold up.