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Suggested Recipe: Hershey's Chocolate Pie


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Hershey's Chocolate Pie

Hershey’s Chocolate Pie

(image is as close a representation as I could find)




1 graham cracker crust*, or any of your favorite pie crusts (pecan, basic, chocolate)

1/3 cup milk

16 large marshmallows, Jet Puffed!

6 Hershey Milk Chocolate Bars with Almonds (somewhere around 9 oz) or one large 8 oz bar

1 cup heavy whipping cream

1/2 teaspoon vanilla




In a double boiler or a bowl set over a pot of water, combine the milk and marshmallows. Heat, stirring occasionally to mash marshmallows, until marshmallows are partially melted. Add Hershey Bars and stir often until everything is melted. Remove from heat and let cool completely (about an hour)


In a bowl, whip the cream until fluffy firm. Stir in the vanilla. Fold the whipped cream into the cooled chocolate mixture. Scoop it put all into the pie shell. Chill for 4 hours or even better, overnight. (If you are using a smallish store-bought graham cracker crust, it may not all fit.)


Before serving, top the pie with more whipped cream. I sometimes add chocolate sprinkles, sliced almonds or chocolate bits (some or all) to decorate the top.


If you want to try something weird, use the graham cracker crust and instead of adding the whipping cream on top, top the pie with mini marshmallows and put under the broiler for a few minutes to toast them. You then have a S’mores pie.


Another additive some like is to add to the whipping cream, which goes on the top, ½ teaspoon peppermint extract and 6 tablespoons crushed red and white hard peppermint candies



* Graham Cracker Crust: Mix together 1 ¼ cups graham cracker crumbs, 3 tablespoons sugar, 6 tablespoons melted butter. Press into a greased 9 inch glass pie plate and bake at 350 for 8 minutes. Cool.

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