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Hershey Bar Pie

chef.tim.lee's picture
Ingredients
For chocolate petal crust
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs), unsifted
  Cocoa 1⁄2 Cup (8 tbs)
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
For filling
  Milk chocolate 1⁄2 Pound
  Milk 1⁄3 Cup (5.33 tbs)
  Miniature marshmallows/15 regular marshmallows 1 1⁄2 Cup (24 tbs)
  Heavy cream 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a 9-inch pie plate and keep aside.

MAKING
3. In a large mixer bowl, cream butter with sugar, egg and vanilla until the mixture is light and fluffy.
4. Using a sieve, sift flour, baking soda, cocoa and salt to mix.
5. Add the sifted flour mixture to butter mixture and mix to form a dough.
6. Divide the dough into two equal parts.
7. On a floured surface, roll the dough balls into 1 ½ inch diameter circles.
8. Using a pastry cutter, slice one roll into 1/8 inch slices.
9. On the side and bottom of the prepared pie plate, arrange the pastry strips on bottom and up side with edges touching each other.
10. Bake the pie in preheated oven for 8-10 minutes.
11. Let it cool down completely before filling.
12. In the top of a double broiler, break bars, chop almonds, add milk; place over hot water and melt the bar.
13. Add marshmallows and stir until melted; let cool completely.
14. In another bowl, whip cream and add mix into the chocolate mixture.

FINALISING
15. Pour the chocolate cream mixture into the prepared crust.
16. Cover and refrigerate for 6 hours until firm.

SERVING
17. Garnish with chocolate curls or chips.
18. Slice pie into wedges and serve it chill.

TIPS
Leftover pie can be refrigerated for future use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Mixing
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Kids, Party
Cook Time: 
20 Minutes
Servings: 
8

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