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Skill Level: N/A Prep Time: N/A

Ingredients

  • CHOCOLATE PETAL CRUST (recipe follows) or 1 baked 9-inch pie crust, cooled
  • 1 (7.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
  • 1/3 cup milk
  • 1-1/2 cups miniature marshmallows or 15 large marshmallows
  • 1 cup (1/2 pt.)cold whipping cream
  • Cherry pie filling , chilled (optional)

Directions

  1. Prepare CHOCOLATE PETAL CRUST.
  2. 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.
  3. In small 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.
  4. CHOCOLATE PETAL CRUST
  5. 1/2 cup (1 stick) butter or margarine, softened
  6. 1 cup sugar
  7. 1 egg
  8. 1 teaspoon vanilla extract
  9. 1-1/4 cups all-purpose flour
  10. 1/2 cup HERSHEY'S Cocoa
  11. 3/4 teaspoon baking soda
  12. 1/4 teaspoon salt
  13. Heat oven to 375°F. Grease 9-inch pie plate. In large 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.
  14. NOTE: Remaining roll of dough may be frozen for later use.