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---------- Recipe via Meal-Master (tm) v8.02 Title: HERSHEY BAR PIE Categories: Pies Yield: 8 servings CHOCOLATE PETAL CRUST - (recipe follows) OR... 1 -baked 9-inch pie crust - (cooled) 7 oz Hershey’s Milk Chocolate -Bar (broken into pieces) 1/3 c Milk 1 1/2 c Miniature marshmallows; OR 15 -large marshmallows 1/2 pt Cold whipping cream ----------------------------------OPTIONAL---------------------------------- Sweetened whipped cream Cherry pie filling; chilled ---------------------------CHOCOLATE PETAL CRUST--------------------------- 1/2 c Butter or margarine -- softened 1 c Sugar 1 Egg 1 ts Vanilla extract 1 1/4 c All-purpose flour 1/2 c Hershey’s Cocoa 3/4 ts Baking soda 1/4 ts 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 for 2 crusts. Note: Remaining roll of dough may be frozen for later use. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Plain Text Version of This Recipe for Printing or Saving | |
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