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Hershey'®s Chocolate Pie with Chocolate Petal Crust
Makes 8 servings
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Ingredients
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Chocolate Petal Crust (recipe follows)
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1-1/3
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cups HERSHEY'®S MINI KISSES® Brand Milk Chocolates
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1/3
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cup milk
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1-1/2
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cups miniature marshmallows
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1
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cup (1/2 pint) cold whipping cream
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Sweetened whipped cream
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Additional HERSHEY'®S MINI KISSES®Brand Milk Chocolates
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1. Prepare Chocolate Petal Crust.
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2. Microwave chocolate pieces with milk in large microwave-safe bowl at MEDIUM (50%) 1 minute; stir until well blended. Stir in marshmallows. Microwave 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Cool to room temperature.
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3. Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and chocolate pieces. Cover; refrigerate leftover pie.
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Chocolate Petal Crust
Makes 1 (9-inch) crust
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Ingredients
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1/2
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cup (1 stick) butter or margarine, softened
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1
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cup sugar
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1
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egg
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1
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teaspoon vanilla extract
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1-1/4
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cups all-purpose flour
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1/2
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cup HERSHEY'®S Cocoa
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3/4
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teaspoon baking soda
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1/4
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teaspoon salt
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1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.
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2. Heat oven to 375°F. Grease 9-inch pie plate.
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3. Cut one roll into 1/8-inch-thick slices. Place on bottom and up side of prepared pie plate, edges touching. (Spaces between slices of dough in crust fill in during baking.)
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4. Bake 8 to 10 minutes. Cool completely.
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Note
Recipe yields enough dough for 2 crusts. Remaining roll of dough may be frozen up to 6 weeks for later use.
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© The Hershey Company
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