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------ Recipe via Meal-Master (tm) v8.02 Title: Hershey Bar Pie Categories: Pies, April96, Internet Yield: 8 servings 7 oz Hershey’s Milk Chocolate Bar, broken into pieces 1/3 c Milk 1 1/2 c Miniature marshmallows or 15 lg Marshmallows 1 c 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 PETALCRUST------------------------- 1/2 c Butter or margarine, -softened (1 stick 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. 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 ----- Plain Text Version of This Recipe for Printing or Saving | |
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