Advertisement

Recipes

Delicious desserts and other Easter delights!

Our Gal Sundae Pie

Things You'll Need
  • MACAROON NUT CRUST (recipe follows)
  • 2/3 cup packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2-1/4 cups milk
  • 1/2 cup HERSHEY'S Syrup
  • 3 egg yolks, well beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream (optional)
  • Maraschino cherries (optional)
  • 1 (1.55 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces (optional)
How to Make
  • 1

    1. Prepare MACAROON NUT CRUST.

  • 2

    2. Stir together brown sugar, flour, cornstarch and salt in medium saucepan. Gradually stir in milk, syrup and egg yolks until blended. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.

  • 3

    3. Pour mixture into prepared crust; place plastic wrap directly on surface. Cool on wire rack; refrigerate 6 to 8 hours. Just before serving, garnish with whipped cream, cherries and candy pieces, if desired. Cover; refrigerate leftover pie. 8 servings.

  • 4

    MACAROON-NUT CRUST: Heat oven to 350°F. Stir together 1-1/4 cups coconut macaroon cookie crumbs (use purchased hard coconut macaroon cookies), 1/2 cup chopped walnuts and 1/4 cup (1/2 stick) melted butter in medium bowl. Press firmly onto bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely.

Our Gal Sundae Pie

Our Gal Sundae Pie

Overall Rating (0 ratings)
View ratings

Rate this

Rate this recipe:


Overall

Review this recipe:

Please note that all reviews become the property of THE HERSHEY COMPANY and are subject to approval for inclusion on the website.

Submit

Share This Recipe

*indicates a required field

Share

Share Sent

Thanks for sharing!