*  Exported from  MasterCook  *
 
                              Hershey Bar Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      Ounce         Hershey’s Milk Chocolate
    1      Bar           -- broken into pieces
      1/3  Cup           Milk
    1 1/2  Cup           Miniature marshmallows or
   15      lg            Marshmallows
    1      Cup           Cold whipping cream (1/2 pt)
                         Sweetened whipped cream
                         optional)
                         Cherry pie filling
                         Chilled (optional)
    1                    Baked 9-inch pie crust
                         cooled or Chocolate Petal Crust
                         ----Chocolate Petal Crust----
      1/2  Cup           Butter or margarine
                         softened (1 stick
    1      Cup           Sugar
    1                    Egg
    1      Teaspoon      Vanilla extract
    1 1/4  Cup           All-purpose flour
      1/2  Cup           Hershey’s Cocoa
      3/4  Teaspoon      Baking soda
      1/4  Teaspoon      Salt
 
 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, 1-1/2 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 fo
 r 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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