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Hershey'®s Chocolate Pie with Chocolate Petal Crust
Makes 8 servings
Ingredients
  Chocolate Petal Crust (recipe follows)
1-1/3 cups HERSHEY'®S MINI KISSES® Brand Milk Chocolates
1/3 cup milk
1-1/2 cups miniature marshmallows
1 cup (1/2 pint) cold whipping cream
  Sweetened whipped cream
  Additional HERSHEY'®S MINI KISSES®Brand Milk Chocolates
   
1. Prepare Chocolate Petal Crust.
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.
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.
Chocolate Petal Crust
Makes 1 (9-inch) crust
 
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 cup HERSHEY'®S Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
   
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.
2. Heat oven to 375°F. Grease 9-inch pie plate.
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.)
4. Bake 8 to 10 minutes. Cool completely.
 
Note   Recipe yields enough dough for 2 crusts. Remaining roll of dough may be frozen up to 6 weeks for later use.
The Hershey Company
© The Hershey Company
To see more great recipes in related categories, click the links below
Hershey's® | Pies | Chocolate
 
     
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