Meringue Crust:
Four egg whites 1 cup sugar 1 teaspoon lemon juice

Filling:
One graham cracker pie shell
1/2 cup milk
6 (1.35 ounce) Hershey bars with nuts
20 ea large marshmallows
1/2 pack 9-ounce whipped topping

Directions:
Place milk, hershey bars and marshmallows in top pan of double boiler and mix together thoroughly.

When melted, set out of water to cool completely.

Fold whipped topping into chocolate.

Pour into pie crust and chill in refrigerator for at least three hours or until ready to serve.

     

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