Hershey bar pie #1

Yield: 8 Servings

Measure Ingredient
7 ounces Hershey's milk chocolate bar; broken into pieces
⅓ cup Milk
1½ cup Miniature marshmallows -or-
15 larges Marshmallows
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 cup Sugar
1 \N Egg
1 teaspoon Vanilla extract
1¼ cup All-purpose flour
½ cup Hershey's cocoa
¾ teaspoon Baking soda
¼ teaspoon Salt


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


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