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A dollop of whipped cream and a drizzle of chocolate sauce are all you need to garnish this quick and easy pie.

Toffee Dream Pie

1 (9-inch) unbaked pie crust, either homemade or store-bought

Filling:
32 large marshmallows
1/3 cup milk
3 (1.4 ounce) toffee candy bars, very finely chopped
1 cup whipping cream
2 tablespoons finely chopped toasted almonds, if desired

1. Heat oven to 450*F (230*C). Bake pie crust 9 to 11 minutes, or until light golden brown. Cool completely.
2. 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.
3. In 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.

Serves 8 to 10.