Hershey Bar Pie

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1 bar (7 oz.) Hershey's Milk Chocolate Bar, broken into pieces
1/3 cup milk
1-1/2 cups miniature marshmallows
1 cup cold whipping cream
Sweetened whipped cream (optional)
Cherry pie filling, chilled (optional)
1 9-inch baked pie crust, cooled or Chocolate Petal Crust

Chocolate Petal Crust:
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
1-1/4 cups all-purpose flour
1/2 cup Hershey's Cocoa
3/4 tsp. baking soda
1/4 tsp. salt

INSTRUCTIONS

Prepare crust. In top of double boiler over hot, not boiling, water, melt chocolate bar pieces with milk, stirring frequently. Add marshmallows, stirring until melted; remove from over top of hot water. Cool to room temperature. In small mixer bowl, beat whipping cream until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Cover; refrigerate until firm, about 4 hours. Garnish with whipped cream or cherry pie filling, if desired. Cover; refrigerate leftover pie.

Chocolate Petal Crust:
Chocolate Petal Crust Heat oven to 375°F Fahrenheit. Grease 9-inch pie plate. In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; addto butter mixture. Shape soft dough into two rolls, 1-1/2 inches in diameter. Cut one roll into 1/8-inch slices; arrange slices, edges touching, on bottom and up side of prepared pie plate. (Small spaces in crust will not affect pie.) Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.

CHEF COMMENTS

Remaining roll of dough may be frozen for later use.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may bereprinted courtesy of the Hershey Kitchens. Copyright (c) 1995 Hershey Foods Corporation

Tagged: candypie, desserts, pies add tags

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