Yield: 8 Servings
|7 ounces||Hershey's milk chocolate bar; broken into pieces|
|1½ cup||Miniature marshmallows -or-|
|1 cup||Cold whipping cream (1/2 pt)|
|\N \N||Sweetened whipped cream (optional)|
|\N \N||Cherry pie filling; chilled (optional)|
|1 \N||Baked 9-inch pie crust; cooled or chocolate petal crust|
|½ cup||Butter or margarine; softened|
|1 teaspoon||Vanilla extract|
|1¼ cup||All-purpose flour|
|½ cup||Hershey's cocoa|
|¾ teaspoon||Baking soda|
CHOCOLATE PETAL CRUST
From: starchild@... (R Thompson) Date: Tue, 16 Apr 1996 04:56:10 GMT Here is a recipe that I grabbed from the Hershey's web site.
Prepare CHOCOLATE PETAL 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. 8 servings.
Chocolate Petal Crust: Heat oven to 375 degrees 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; add to butter mixture. Shape soft dough into two rolls, 1-½ inches in diameter.
Cut one roll into ⅛-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.
Note: Remaining roll of dough may be frozen for later use.
Meal Mastered by Roberta Thompson The Outlaw BBS 502-358-3087 Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Copyright (c) 1995 Hershey Foods Corporation
MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .